Purple cabbage is a salad lover's delight! I wanna try this colorful veggie in a staple indian breakfast. The rich deep colour of this vegetable is due to a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than a green cabbage. A few studies also show that anthocyanins may help reduce the risk of heart disease, diabetes and certain types of cancer.
|Dosa Batter||1 cup|
|Ghee / Oil||as needed|
|Garlic Paruppu podi||as needed|
1). Wash and cut the cabbage into two halfs. Then chop the cabbage finely and keep aside.
2). Heat the dosa pan, when it becomes hot, pour a ladle of batter and make thick crepes. When small bubbles appears, sprinkle the chopped purple cabbage along with the garlic paruppu podi.
3). Drizzle ghee/oil on top and around the uthappam, let it cook until you can see the golden brown crust formation. When the sides and bottom starts browning, gently flip the uthappam.
4). After flipping the uthappam, press the uthappam with the spatula so that cabbage and the garlic podi will get infused in the Uthappam. Let it cook for a minute till other side is cooked and remove from pan.
Serve the Uthappam hot. I served it with tomato sambar.
# Dont miss garlic paruppu podi, it adds more flavor to the uthappam. Adjust the quantity depending upon the spiciness of the podi.
# Make sure the batter is thicker than the regular dosa batter.
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Related Posts :-
Click here for more :- Uthappam Recipes
Click here for more :- Tiffin Recipes
Click here for more :- Garlic Paruppu Podi
Click here to know how to prepare idli dosa batter along with tips.