Hiiiiii, today i am very happy to announce that this is my 250th post. So, i thought today i will share a special recipe with you all & i. e. CABBAGE PATHRADO. I adopted this recipe from SEEMA'S DINE DEVINE. This is same as our cococasia leaves pathrado, only you have to use cabbage leaves instaed of colocassia leaves here. Here i used my own measurement for batter which is i use to do ordinary pathrado. Next time will try Seema's measurement too & let you know.
INGREDIENTS:-
white rice - 1 cup
toor dal - a fistful
grated coconut - 1 full
salt to taste
red chillies - 15
green chillies - 10 (this is my MILs tip. By using green chillies we can increase the spiciness of pathrode. If you don't like spicy then use 25 red chillies)
tamarind - double the big chana size
hing - little
cabbage leaves - as needed
METHOD:-
How to make masala ?
1. Soak white rice and toor dal together in water for 2 hours.
2. Grind this along with grated coconut+salt+red chilly+ green chilly+ tamarind+little hing to a fine paste. Do not make it watery. Add very less water while grinding. Keep it as dry as possible(it is very important). If you want you can add little jaggery too while grinding (i don't add).
HOW TO MAKE CABBAGE PATHRADO ???.
1. Take big sized cabbage and remove its leaves carefully one by one. Wash, remove the stem and keep aside. 2. Apply paste to each cabbage leaves . Roll into pathrado.
3. Place pathrado rolls in idli vessel(pedavan).
(small rolls are made by my son )
4. Steam it about 45 minutes.
5. Cut them & serve hot with fresh coconut oil.
HAPPY COOKING :))))))
1. Take big sized cabbage and remove its leaves carefully one by one. Wash, remove the stem and keep aside. 2. Apply paste to each cabbage leaves . Roll into pathrado.
3. Place pathrado rolls in idli vessel(pedavan).
4. Steam it about 45 minutes.
5. Cut them & serve hot with fresh coconut oil.
HAPPY COOKING :))))))
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