snack / Udupi cuisine / vegetarian

CABBAGE IDLI,

cabbage idli

The idli’s kept out before dressing the platter up.

Learnt this from my sister Malathi Rao, who has modified what my grandmother did with leaves like colocasia, or  methi.

Ingredients:

1 cup finely chopped cabbage

1 cup dosa rice,

1/3 channa daal soaked (my grandmother preferred thuvar because it was lighter)

½ cup coconut scraping.

6-8 red chilli  (can be altered to taste.)

1tsp each of coriander seeds and jeera seeds (optional)

1 tsp. Tamarind

Salt to taste

Turmeric a pinch

Jaggery 1 tbsp.

Pinch of asafoetida

Method:

Soak the rice and daal for about 3hrs.

Roast the jeera powder, and coriander powder in minimum oil.

Grind all the ingredients except the cabbage.

Add in the cabbage and steam like normal idli.

This can served hot with butter and sauce.

Variation

This is a great way of dealing with left over idli.

Slice an onion and in a wok pour coconut oil, season with mustard urad dal and red chilli. Add in the onions sauté for minute then add in the broken idli’s.  This is a great evening snack.

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