Here, cabbage is sliced and cooked in tempered oil along with onion and ginger. Idli is prepared with steaming the batter made with urad dal and idli rawa. Steamed idli chunks are then added to the cabbage along with roasted gram powder to bind the flavors together. Serve cabbage idly immediately.
Makes: around 3 Servings of Cabbage Idli.
Steamed Plain Idli 4
Cabbage 1/4 of Small Head
Ginger 1 inch Piece
Green Chiles 2 – 3
Dalia / Roasted Gram 1 Tbsp
Tamarind Extract a Dash
Turmeric Powder 1/4 tsp
Cilantro few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash and mince the ginger.
Slice the onion and cabbage.
Remove stems, wash and finely chop the green chiles.
Grind roasted gram into fine powder.
Wash, clean and finely chop cilantro.
Chop steamed idli into big chunks.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Stir briefly and add onion, cabbage and salt.
Cook covered for couple of seconds for cabbage to soften, add turmeric powder and tamarind extract.
Uncover and stir fry for couple of seconds to brown the edges of the cabbage.
Stir in chopped idly, dalia powder, cilantro and salt.
Serve cabbage idli immediately.
Notes: Make sure cabbage is cooked well but having a little crunch.
Suggestions: Prepare the batter for steaming idli as listed in this recipe.
Variations: You can also add cashews to the talimpu.
Other Names: Cabbage Idli.