Cabbage Ponganalu

Ingredients:

• Dosa Batter 1/2 Cup
• Carrot (Sliced) 2 Tbsps
• Cabbage (Chopped) 4 Tbsps
• Green Chile 1 Small
• Cumin Seeds a Pinch
• Cilantro few Sprigs
• Salt to Taste
• Oil 1 tsp

Method of Cooking:

Take away outer leaves, wash and finely chop the cabbage. Peel, remove ends, wash and thinly slice the carrot. Take out stem, wash and finely chop the green Chile. Wash and finely chop the cabbage.

In a mixing bowl, mix together all chopped ingredients, Dosa batter, cumin seeds and salt into thick batter. Make sure Dosa batter is not too thin. Else add rice flour to thicken it up a bit.

Heat ponganalu pan on medium heat. Grease the moulds with few drops of cooking oil and let the pan heat a bit. Fill each mould of the ponganalu pan with few tablespoons of the cabbage paniyaram batter.

Once edges start to change color, carefully turn paniyaram on other side and let it cook for another minute. Carefully remove paniyaram from the pan onto a plate.

Repeat the same with remaining ponganalu batter. Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.