This post is long overdue. I had been wanting to upload this easy recipe for spicy cabbage pancakes for quite some time now. Traditionally, these pancakes are made by soaking rice for about eight hours and then grinding it with coconut milk and spices. When I was a student, I hardly had the time or the forethought to do it that way. So, I tried to improvise to make these quickly and without much preparation. The pancakes came out delicious and I was able to make these in under an hour. They can be eaten all by themselves or with a chutney or as a side with yogurt (i.e. curd) rice.
Spicy Cabbage Pancake (Rotti) Recipe
Preparation time: 15 minutes
Cooking time: 30 minutes
5 cups cabbage, finely chopped
1 cup rice flour
1/2 tsp tamarind paste
2 tsp rasam powder
2 tbsp grated coconut ground into a fine paste with very little water or 3 tbsp coconut milk
1 tsp cumin
A pinch of asafoetida/hing
Salt to taste
1 tbsp oil or ghee
Mix all the ingredients, except oil, in a large bowl. Add water, a little at a time, and keep mixing until a batter is formed. Batter should not be too thick or too loose. See the picture above to get an idea of what the batter should look like.
Heat a griddle on medium heat*. When hot, lightly grease the griddle with oil or ghee. Take approx. one cup of the batter and pour on the hot griddle and spread it uniformly and as thinly as possible using the back of the spoon. The thickness of these pancakes depend of the size of the cabbage chunks in the batter. Cover and cook for about five minutes. At this time, the surface would’ve dried up. Spread a little oil/ghee and flip the pancake over. Spread a little oil/ghee on the pancake and cook for another 3 minutes under a lid. By this time, both surfaces should have brown spots and should have cooked uniformly.
Serve hot as breakfast, snack, or as a side with a rice main dish.
* It is important to not set the heat at a higher level to ensure that the pancakes are cooked well in the inside and to prevent charring.