Evergreendishes

Category: festival recipes

  • Ammini kozhukattai | steamed rice balls

    Ammini kozhukattai | steamed rice balls

    Jump to Recipe

    Ammini kozhukattai is a south indian dish. It is  made in Tamil Nadu cuisine where different kinds of kozhukottai are popular. It  can be served as a snack or along with lunch as an accompaniment. 

    Ammini Kozhukottai is a savoury dish made usually during Ganesha Chaturthi.The round white balls of rice flours are steamed and immersed in a seasoning with condiments and fresh grated coconut.

    I often make it during weekends. It is funny some kind of food create an impact that lasts forever. I learnt it late but since then, making it regularly.

    ammini kozhukottai

    Ammini Kozhukattai

    Ingredients :
    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves
    Method :
    • Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Allow to cool.
    • Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    • Smear oil and keep it aside for fifteen minutes.
    • Make small balls of the dough.
    • Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    • In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    • Add the steamed dumplings and give a stir.
    • Garnish with fresh grated coconut.
    • Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh,

    To make it gluten free, avoid using asafoetida.

    Print Recipe

    Ammini Kozhukottai

    5 from 4 votes
    Ammini Kozhukottai is a savory, steamed rice balls. It is usually made during Ganesh Chaturthi. It makes a good snack too.
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: Tamil nadu
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves

    Equipment

    • bowl
    • ladle
    • plates
    • steamer
    • kadai

    Method
     

    1. Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Let it cool.
    2. Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    3. Smear oil and keep it aside for fifteen minutes.
    4. Make small balls of the dough.
    5. Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    6. In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    7. Add the steamed dumplings and give a stir.
    8. Garnish with fresh grated coconut.
    9. Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh.

    Notes

    To make it gluten free, avoid using asafoetida.

    Pin it for later:

    Ammini Kozhukottai
    savoury steamed balls

    z

    About the event:

    This is an old post which I have updated with better pictures. Sending it to Foodies_Redoing Old Post_72, a fortnightly event. I was quite regular initially, but took a break in between, now I have joined again since last month.

     

    If you ever make this Ammini kozhukottai recipe ,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

    Subscribe to get a book of handyhints for free !

     

     

  • Besan Sev/ Ompudi

    Besan Sev/ Ompudi

    Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.

    Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.

    Ingredients :  

    Measurement used: 1cup =250ml

    • gram flour 2 cups
    • rice flour 2tbsp
    • ajwain  powder 2tsp
    • salt to taste
    • chilli powder 2tsp
    • turmeric powder 1/4 tsp
    • asafoetida a pinch
    • water for kneading
    • oil for frying

    Equipments :

    kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

    Method :

    • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
    • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
    • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
    • Deep fry by spreading some oil over it . After sometime, turn it to other side.
    • Once it is brown in colour, remove it on an absorbent paper.
    • When cool, store in an air tight container.
    Besan Sev / Ompudi
    besan sev /ompudi

    Pin it for later:

    Besan Sev /Ompudi
    Besan Sev / Ompudi

    This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.

    If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.

    If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Subscribe to get book of handyhints for free ! Glad if you can share it.

    [social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

     

     

  • Kadabu Ganesha Chaturthi Special

    Kadabu Ganesha Chaturthi Special

    Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.

    With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.

     

     

     

     

     

     

    stuffing ready
    stuffing ready

    For the stuffing :
    • Split pigeon peas ( tur dal) 1 cup
    • ghee 1/2tsp
    • jaggery grated 1 cup
    • cardamom powder 1/2 tsp
    • camphor a pinch
    • desiccated coconut 1/2 cup
    • cashew pieces and raisins

     

     

    For the covering :

    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water

    Other ingredients :

    • oil for frying
    • flour for dusting

    Method : 

    To make the stuffing: 

    Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it. 

    Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.

    To make the dough : 

    In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.

    To make the kadabu:

    • Make balls of the stuffing and keep it aside.
    • Take a small piece of the dough, roll it into a circle. 
    • Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. 
    • Heat oil in a pan.
    • Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. 
    • Repeat for the rest of the dough. 

    Kadabu

    Kadabu

    Kadabu is a festive sweet from Karnataka. Lentil is cooked and mixed with jaggery. It is then filled and fried in crescent-shaped, called as kadabu.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • For the covering :
    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water
    • Other ingredients :
    • oil for frying
    • flour for dusting

    Method
     

    1. Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
    2. Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
    3. In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime. 
    4. Make balls of the stuffing and keep it aside.Take a small piece of the dough, roll it into a circle. Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. Heat oil in a pan.Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. Repeat for the rest of the dough.  

    Kadabu

     

    This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.

    If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.

    Let’s be connected.  Subscribe to get all updates and an e-book for free !

     

  • Instant chakli

    Today is Krishna Janmashtmi, the birthday of Lord Shri Krishna, the creator and supreme personality. All praise to the Lord, who has been so merciful and greatful to us.

    This day is usually celebrated by fasting, preprations of sweets and savoury followed by some snack. Here is an instant chakli that one can make quite easily..

    Chakli, is a fried savoury, which is usually made by a pre made flour at home. Thus, it involves a week long preparation.These edible snacks are crunchy munchy and can be stored for a fortnight ( if they remain ! ) .

    With the festival tomorrow, here is a quick version that is made.

    Instant Chakli

     

    instant chakli
    instant chakli

    Ingredients:

     

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method :

    • Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    • Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    • Add the gram flour and mix all together by rubbing well.
    • Add little water and mix them together to a dough. The dough should be firm.
    • Heat oil in a kadai.
    • Take a mould. grease it with some oil.
    • Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    • Make a few spherical ones and allow them to turn slightly brown.
    • Turn aside with the ladle and once done, put them on a tissue paper.
    • When cool ,put them in a container.
    • Instant chakli are ready to serve, its so good you will keep longing for more.

    Instant Chakli

    Chakli is a savoury snack from South India. Make this instant version for the festival
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method
     

    1. Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    2. Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    3. Add the gram flour and mix all together by rubbing well.
    4. Add little water and mix them together to a dough. The dough should be firm.
    5. Heat oil in a kadai.
    6. Take a mould. grease it with some oil.
    7. Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    8. Make a few spherical ones and allow them to turn slightly brown.
    9. Turn aside with the ladle and once done, put them on a tissue paper.
    10. When cool ,put them in a container.
    11. Instant chakli are ready to serve, its so good you will keep longing for more.

    Wishing you all a Happy Janmasthami !

    Subscribe to get this book !

    book pic

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Shavige Payasa | Vermicelli Kheer recipe

    Shavige Payasa | Vermicelli Kheer recipe

    Vermicelli Kheer / Shavige payasa  is a traditional sweet dish from South India. Thin vermicelli of wheat is used in the preparation of the dish. It is one of the popular dessert / sweets made in all parts of India. In South India, it is often prepared during all major festivals.

    The festive season is incomplete without a kheer. In South India, shavige payasa is often prepared in most households. A big vessel of payasam with dry fruits is offered along with other sweets and savoury as offering.

    What goes into the vermicelli kheer ?

    1) Milk – It is one of the essential ingredients. The milk is boiled for sometime and later made into kheer.

    2) Vermicelli – Vermicelli is available in all superstores. You can use it or if you prefer the local variety, go ahead with it. Most household have their own version of vermicelli available for festive days.

    3) Sugar- The sweetener best suited foor shavige payasa is sugar. Again, the use of sugar will depend upon the sweetness that you prefer.

    4) Nuts- I prefer using almonds, cashew nut and raisiin for vermicelli kheer.

    5) Ghee – Vermicelli is roasted in a little ghee and later cooked iinn milk.

    6) Saffron – It lends a good aroma and taste to the dish.

    7) Cardamom powder- Indian sweets are incomplete without a dash of cardamom powder.

     

    shavige payasa /vermicelli kheer

    Shavige Payasa / Vermicelli Kheer recipe

     

    Ingredients :

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar (200 grams)
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew, almonds and raisins
    • 2 teaspoon ghee

    Method: 

    • Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with a ladle, until brown in colour. Take care not to burn them.
    • Boil milk  with saffron until it reduces to three-fourth of the quantity.
    • Now, add the milk to the vermicelli and let cook on a slow flame.
    • Once the vermicelli  is done, it floats on top. Put the sugar.  Mix well and again let boil for two minutes This infuses taste and consistency to the sweet dish.
    • Later, remove from flame and add cardamom powder

    Take a tip :

    • If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    • Boiling of milk is an essential step to get good results.
    • Do not mix water while cooking the vermicelli.
    • Every household  has their own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    • You can use condensed milk, use it in the end and reduce the amount of sugar.

    Shavige Payasa / Vermicelli Kheer

    5 from 5 votes
    Shavige payasa / vermicelli kheer is a traditional sweet from South India.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar 1 cup or 200 grams
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew almonds and raisins
    • 2 teaspoon ghee

    Method
     

    1. Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with two ladle, until brown in colour. Take care not to burn them.
    2. Boil milk  with saffron until it reduces to three-fourth of the quantity.
    3. Now,add the milk to the vermicelli and let cook on a slow flame.
    4. Once the vermicelli  is done,it floats on top. The sugar can now be added. Mix well and again let boil. This infuses taste and consistency to the sweet dish.
    5. Later, remove from flame and add cardamom powder
    6. Take a tip :
    7. If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    8. Boiling of milk is an essential step to get good results.

    Notes

    Do not mix water while cooking the vermicelli.
    Every household  has it’s own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    You can use condensed milk, use it in the end and reduce the amount of sugar. 

    About the event :

    Sending this to Foodies_Redoing Oldpost 91, a fortnightly event. A group of bloggers work on an old post, either by changing the picture, text or both. Here, I have changed both the text and the picture but the recipe remains the same.

     

    Other festive sweets :

    Pin it for later :

    shavige payasa / vermicelli kheer
    shavige payasa / vermicelli kheer                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         If you ever make Shavige Payasa recipe, take a picture and share it by tagging @foodiejayashree or @evergreendishes on Instagram or Facebook respectively. Subscribe to get an e-book and all updates for free.
    Subscribe now !

    book pic

  • Moong dal salad | koshambir recipe

    Moong dal salad | koshambir recipe

    Moong dal salad is a healthy salad to serve in any meal. It is usually made during festivals and ceremonies in South India. It is commonly known as hesaru bele kosambri. 

    Salads form an important part of our diet. Here I have used moong dal to make it. This version is called as moong dal salad or koshambir and is made during festivals and functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.

    In South India, it is customary to have a salad, chutney, gojju and palya (stir fry ) along with dal and rasam during festivals and ceremonies. Sweets and savoury snacks as ambode are the main attraction. Salads are usually made of either moong dal or bengal gram. Here is the moong dal salad recipe for you which we frequently make at home. 

    INGREDIENTS:

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil for seasoning
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves
    • 2 green chilly
    • 1 cup fresh coconut
    • salt to taste
    • 1/2 lemon
    moong dal salad
    moong dal salad

    METHOD :

    • Soak moong dal and gram dal in water for half an hour.
    • Remove the skin of big cucumber and cut it into small pieces.
    • Drain the water from the dal and put it in a colander for ten minutes.
    • Later, put in a bowl and add cucumber, salt  and grated coconut to it.
    • Make seasoning and add to it.
    • Add a dash of lime juice to it.
    • Serve as an accompaniment or binge as a snack.

    Tips :

    Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. Use the seeds if they are tender. Otherwise, discard them. 

    Here are a few of my festive recipes

    Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

    moong dal salad
    Evergreendishesdev

    Moongdal salad koshambir recipe

    5 from 4 votes
    Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil
    • 1/4 teaspoon mustard
    • a pinch of asafoetida
    • 1/8 teaspoon turmeric powder
    • 2 green chilly
    • a few curry leaves
    • salt to taste
    • 1/2 lemon
    • 1 cup fresh grated coconut

    Method
     

    1. Wash both the dals and soak them in water for half an hour.
    2. Drain the water and put in a colander.
    3. Peel the skin of the cucumber and cut into small pieces.
    4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.
    5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

     

    Check the video: 

     

    Added to the following Link Party

    Natasha in Oz, Merry Monday Link Party,Lou Lou Girls Fabulous Party, Treasure Box Tuesday, In and Out of the Kitchen Link Party

    If you have liked this post, do share it further. If you ever make this recipe tag @foodiejayashree on Instagram.

    Subscribe to get all updates in your inbox.

    Pin it for later : 

    moong dal salad or koshambir as it is called garnished with fresh coconut
    moong dal salad
  • Cabbage Pakoda | No Onion Garlic Recipe

    Cabbage Pakoda | No Onion Garlic Recipe

    cabbage pakoda | no onion garlic recipe|  cabbage pakoda recipe  | vegan | festive treat | south indian food

    Jump to RecipePrint Recipe

    Cabbage pakoda  are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic  dish. It is ideal to serve with a festive platter.

    A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee,  or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.

    Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..

    To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.

    cabbage pakoda
    platter of cabbage pakoda

    Cabbage Pakoda Recipe :

    Ingredients :

      • 1 small cabbage
      • 1 cup gram flour
      • 1 tablespoon rice flour
      • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves

    Method :

    • Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
    • Take a wide bowl, add the cabbage and salt and keep it  aside for ten to fifteen minutes.
    •  Later, add gram flour, rice flour, chilli powder, asafoetida, finely cut coriander and mix well.
    • Heat oil in a pan, put them as pakodas and deep fry till brown in colour. Remove them on a tissue paper.
    • Crispy and tasty  cabbage pakoda fries  are ready to binge.

    Take a tip :

    • To make it gluten-free, do not add asafoetida or use gluten-free asafoetida.
    • Fresh cabbage shreds well. Finely cut vegetables give a good texture to the pakoda.
    • A few cut green chillies pieces enhances the taste and gives extra spiciness.
    • Crush a little bit of ajwain with fingers and tip in the batter. It lends a good taste and also aids in digsetion.

    Other festive treats for the season

    Evergreendishesdev

    Cabbage pakoda fries

    5 from 1 vote
    Cabbage pakoda fries are tasty and ideal to prepare during festive days.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 6 people
    Course: Side Dish, Snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 small cabbage
    • 1 cup gram flour (besan)
    • 1 tablespoon rice flour
    • 2 teaspoon chilly powder
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves
    • oil for frying

    Method
     

    1. Chop the cabbage into fine shreddings.
    2. Put it in water and keep aside for sometime.
    3. After sometime remove the cabbage from the water and put it in a colander for sometime.
    4. Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
    5. Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well. 
    6. Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
    7. Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
    8. Repeat for the rest of the batter.

    cabbage pakoda
    cabbage pakoda

    About the event :

    An old post got  a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.

    Subscribe to get an e-book of handyhints for free !If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Pin it for later :

    cabbage pakoda
    cabbage pakoda