While trying to redesign this blog, I accidentally deleted a few recipes. Kobichi vadi was one of them. I am reposting this recipe and will post the other deleted recipes shortly.
I don't usually
buy cabbage but had picked it up on my last visit to the grocery store.It had
been ages since I had used cabbage and I made a list of things I
would make with it. I used it in Chinese style stir fried noodles and also
made a bhaji ( a sabzi / curry) to go with rotis and tucked away the remaining
cabbage in the refrigerator. In an attempt to use up the remaining piece and to
do something different I made this Kobichi vadi today. This is my first attempt
at making these Vadis. I followed my favourite kothimbir vadi recipe (here) for this
and the Vadis came out great. Here is the recipe.
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| Steamed Cabbage Vadis |
Ingredients
- 1
cup finely chopped cabbage
- 1/4
cup finely chopped cilantro
- 1
cup chickpea flour/besan
- 1
tbsp. rice flour
- 1/4
cup whole wheat flour
- 1
green chilli minced
- 1/2
tsp red chilli powder
- 1
tsp. ginger-garlic paste
- 1
tsp. sesame seeds
- 1
tsp. poppy seeds
- 2
tsp. lemon juice
- 1
tsp. turmeric
- pinch
of asafoetida
- 1
tsp. garam masala
- 1/4
tsp. baking soda
- 1
tsp. sugar
- salt
to taste
- Oil
for frying
Method
- Mix all ingredients together in a bowl.
- Add enough water to make a thick batter and stir well to remove all lumps.
- Divide this batter in two greased vessels.
- Steam for about 30 minutes till a skewer inserted in the middle comes clean. You can steam the vadis in a pressure cooker (without whistle) or in a rice cooker with the steamer insert which is what I did)
- Let it cool for some time and then cut it into squares.
- Heat some oil in a wok and fry the vadis till crispy and golden.
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