Spicy Cabbage Idli

Spicy Cabbage Idli

A tasty dish in Konkani cuisine. Best combination with coconut chutney / green chutney / oil (Cabbejache undiye pittane kelleli cabbage idli) !!!!

You will need

Boiled Rice ( Idli rice ) – 2 cups ( 400 g )

Grated coconut – 1 cup ( 200 g )

Tamarind juice – ½ cup or tamarind paste - 1 tablespoon

Red chilly powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 - 1/4 teaspoon ( or to taste )

Shredded Cabbage – 250 g ( pick tender and remove thick nerves )

Cooking oil- 2 teaspoon

Method

Wash and soak raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. (if you add tamarind juice while grinding, then no need to add extra water). Grind until the batter is fine consistency.

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage. Stir continuously for 5 minutes. Add extra water and salt if required and batter should be just like '' idli batter and pouring consistency.

Grease idli moulds with little oil.

Pour batter in each mould very gently and steam in steamer / National slow cooker / steam in pressure cooker (without weight) for 15 - 18 minutes on a medium heat. Allow it to cool for 10 - 15 minutes and remove carefully from each mould with the help of a greased spoon. Serve with coconut chutney / green chutney / tomato chutney /oil.