Tuesday, April 9, 2013
Sometime back, I discovered that if we request, Whole Foods guys happily cut the cabbage in half and let us buy only that half. That works perfectly well for our family's weekly needs. So many times, rather than buying one big green cabbage and one big purple cabbage, I get the halves.
Kobij na Pooda
1 cup yellow Moong Daal, Soak for 3-4 hours
Grind drained daal with
1/2 tsp turmeric powder
2" ginger, peeled
1 clove garlic
1/2 tsp asafoetida
2 green chilies or to taste
You will also need,
salt to taste
1/3 cup minced onion
1/4 cup minced cilantro
1/2 of small cabbage head, grated
Oil for greasing
1. Drain the moong daal and grind with turmeric powder, salt, ginger, garlic and asafoetida.
2. Stir in minced vegetables and salt. Make a batter of not too thin, not too thick consistency adding water as needed.
3. Heat a pan/griddle/tawa. Pour a ladleful of batter. Drizzle oil as needed. Cover and let it cook.
4. Flip on the other side. Cook till brown spots appear on both sides and it appears crispy to your liking.
5. Serve hot with tomato ketchup or chutney of your choice.
1. Instead of ground moong daal, same pooda can also be made using besan/chickpea flour or vada nu loat.
2. If you like a spicy bite, you can mince green chilies and add to the batter.
3. Purple cabbage or even savoy cabbage works well with this recipe.