Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Pinch | Asafetida (Hing) | For dough |
| 182 | Kilogram | Cabbage - Green | Clean and nubced, |
| 7 - 8 | Bits | Chillies Red Dry | cut in bits. |
| 1 | Tablespoon | Chilly Paste, Red | For dough |
| 1/2 | Nos | Coconut scraped (fresh) | For garnishing. |
| 1 | Bunch | Curry Leaves | For seasoning |
| 1 | Teacup | Flour, Gram /Chana Ata | For dough |
| 1 | Teacup | Flour, Rice | of raw rice. - For dough |
| 1 | Teacup | Flour, Wheat - (Atta) | For dough |
| 1 | Bits | Ginger | For dough |
| 1 | Teaspoon | Lime Juice | For dough |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| As Required | Salt | For dough - to taste | |
| 1/2 | Teaspoon | Soda bi-carbonate | For dough |
| 2 | Tablespoon | Sweet Oil | |
| 1/2 | Teaspoon | Turmeric Powder | For dough |
Method
Clean and chop the cabbage well and mix with a little water ,with all the flours and make a pliable dough. With palms moistened with water flatten the dough on a table and roll it up and then steam it in the tondor or the pressure cooker.
Cook for about 20 to 30 minutes. When done, remove and cut the rolls into 1/2 inch slices.
In a vessel heat two tablespoons of oil and fry one teaspoon of mustard seed and fry the curry leaves with bits of red dry chillies. Fry the cabbage roll pieces in the same oil for some time, till they are coated with the oil place the cabbage rolls in a serving dish, and garnish with fresh coconut flakes.
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