CABBAGE IDLY

This is very popular konkani cuisine. You can steam this mixture in idly moulds as "cabbage idlies" or you can steam it in jackfruit leaves(khotte paan) as "cabbage sanna khotto". It tastes better as "sanna khotto". But i am such a lazy fellow that i steamed it in idly moulds :D  Cabbage idlies are spicy(not too spicy but medium spicy)  idlies. You can have it for breakfast/ lunch/evening snack/dinner. Well i prefer it with steaming hot white rice & daalithoy for lunch & with fresh coconut oil in the evenings.  

INGREDIENTS:-

toor dal - 1/2 cup
white rice - 1/2 cup
coconut, grated - 1/4 cup
tamarind - double the chana size
fried red chillies - 10
salt to taste
cabbage, finely chopped - 1 cup
onion, finely chopped - 1/2 cup 

METHOD:-

1. Soak toor dal+white rice in water for 2-3 hrs.
2. Grind this along with grated coconut+salt+red chillies+tamarind to a coarse paste. Add very little water when grinding. It should be a thick paste & paste should be like idly rava/ rice rava. 
3. Now add chopped cabbage+chopped onion to this paste & mix well.
4. Check the salt. Add if needed.
5. Fill this paste in idly moulds & steam it for 30 mins.
6. Now your cabbage idly is ready to eat.
7. De mould it & serve hot with coconut oil topping.

HAPPY COOKING :))))))