Cabbage Vodi - Preethi Baliga
Ingredients:-Rice(dosa rice)-11/2
Sabudana-1/2 cup(soak for an hour)
or
Beaten rice-1/2 cup(grind it along with rice)
Cabbage-2 cups(chopped finely)
Red chilly-15
Coriander-1tbsp
salt to taste
Method:
Sabudana-1/2 cup(soak for an hour)
or
Beaten rice-1/2 cup(grind it along with rice)
Cabbage-2 cups(chopped finely)
Red chilly-15
Coriander-1tbsp
salt to taste
Method:
Soak rice for about 10-12 hours in 11/2 liters of water
Grind rice to fine paste along with chilies and coriander.(if you are using beaten rice instead of sabudana then grind it along with rice)
Now heat a heavy bottom pan and mix the paste,soaked sabudana and salt.
Now add 2 lts of boiled water to the paste and keep on stirring to avoid any lumps.If it is too thick then add some more boiled water and keep stirring all the time.cook over a low flame.
Cook till it starts bubbling. cook further for 5 mins.
Now switch off the flame and add chopped cabbage.
Cover and keep over night.
To prepare vadies, spread some plastic sheet outside or in the balcony or in the terrace ,drop the mixture with a spoon or with the fingers into small lumps.Dry in sun for a day and next day turn over,dry again for 2 or 3 more days till its completely dry.
Store in an air tight container.t
tips:
1. Be careful when you are adding salt to the vadi batter,as it shrinks to 1/2 of its original size when it dries.So add little less salt than normal.
2.its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.
Grind rice to fine paste along with chilies and coriander.(if you are using beaten rice instead of sabudana then grind it along with rice)
Now heat a heavy bottom pan and mix the paste,soaked sabudana and salt.
Now add 2 lts of boiled water to the paste and keep on stirring to avoid any lumps.If it is too thick then add some more boiled water and keep stirring all the time.cook over a low flame.
Cook till it starts bubbling. cook further for 5 mins.
Now switch off the flame and add chopped cabbage.
Cover and keep over night.
To prepare vadies, spread some plastic sheet outside or in the balcony or in the terrace ,drop the mixture with a spoon or with the fingers into small lumps.Dry in sun for a day and next day turn over,dry again for 2 or 3 more days till its completely dry.
Store in an air tight container.t
tips:
1. Be careful when you are adding salt to the vadi batter,as it shrinks to 1/2 of its original size when it dries.So add little less salt than normal.
2.its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.
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