I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion and garlic. So I have to find the substitute for onion. I was surprised that cabbage tasted so well. This can be done on the pooja days to avoid onion.
Ingredients:
1 cup of Bengal gram(channa dhal)
1/2 tbsp of rice flour
4 green chilies
1 inch grated ginger
1 small cup of cabbage
1 teaspoon cumin seeds
1 sprig of curry leaves
2 tbsp of chopped coriander
salt as required
Oil for deep frying
Preparation:
1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add additional water).
2.Fine chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well.
3.Make a small patty and put in the preheated oil. Once the patty turns golden brown, cabbage vadai is ready.
Ingredients:
1 cup of Bengal gram(channa dhal)
1/2 tbsp of rice flour
4 green chilies
1 inch grated ginger
1 small cup of cabbage
1 teaspoon cumin seeds
1 sprig of curry leaves
2 tbsp of chopped coriander
salt as required
Oil for deep frying
Preparation:
1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add additional water).
2.Fine chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well.
3.Make a small patty and put in the preheated oil. Once the patty turns golden brown, cabbage vadai is ready.
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