Clean the cabbage and onions, cut into small pieces and keep aside.
Soak the dhal and rice together in water for about 3 hours.
Fry red chilies in a little oil and scrape the coconut.
Grind grated coconut, fried chilies and tamarind together and when half ground adds rice dhal and grind to a thick paste, adding water as required.
Next add the chopped cabbage and onions to the paste and mix well. Add salt.
Spread this paste to about the size of a saucer on a hot, greased tava.
Fry well on both sides on a low heat. Serve hot.
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