Kaapa (vegetable Dosa)


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You can have this dosas for breakfast or as snack with tea or for lunch & dinner also. serve it with hot rice mixed with salt & oil for lunch & dinner.

note: before mixing the finely chopped palak or spinach to batter, fry it with little bit oil, and then you won’t get the raw smell of the leaves.

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Kaapa (vegetable Dosa) recipe - How to make Kaapa (vegetable Dosa)

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Preparation Time:    Cooking Time:    Total Time:    

Ingredients

1/4 kg rice (chawal)
2 tsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
7 to 10 whole dry kashmiri red chillies
1/2 cup grated coconut
jaggery (gur), salt and tamarind (imli) to taste
a pinch of asafoetida (hing), turmeric powder (haldi)
oil for frying

Vegetables
Thinly Sliced (Raw or Half Riped Banana, Brinjal, Potato) OR finely chopped (Pattagobi, Onion, Palak, Spinach)
Method

  1. Dry fry urad dal, methi seeds, jeera. when they splitter add rice. fry it till rice becomes white & can be easily cut. remove from fire, add water to it & cover with a lid & keep it aside for an hour.
  2. After an hour mix all the remaining ingredients & grind to a fine batter. the batter should be somewhat thicker than the dosa batter.
  3. Heat dosa tawa & apply some oil on that, dip the vegetable pieces in the batter & arrange them on the tawa to make a dosa. cover with the lid & cook till the batter becomes dry. put small spoon oil & fry the other side also.
  4. If you are using finely chopped vegetables then, mix that with batter & by a spoon put it on the oily tawa as you put dosa.


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This recipe was contributed by archprash on 14 Jul 2001


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