Delicious Kobichi Vadi, or Savoury Cabbage Cakes, are made with cabbage. It is the best way to get Cabbage into my kids and me. The Cabbage is shredded, mixed with spices and chickpea flour and steamed. Serve them steamed or shallow-fried with coriander or mint chutney or with ketchup.
Delicious Kobichi Vadi is a typical Maharastrian dish served for breakfast or as a snack. Kobichi Vadi is gluten-free and Vegan too. You can leave out the garlic and make it for festivals, too. The method is similar to making kothimbir vadi or methi chi vadi.
We love Cabbage in the Bolivian way, this Spicy Cabbage and Potatoes from Bolivia. Try this Cabbage Salad Indian Style, it smells and tastes delicious. My Boss first introduced it to me, I loved it and made it regularly. This Ukrainian Rice Holubtsi is delicious, and the cabbage rolls are yummy. This Indianised Kimchi Recipe is delicious and perfect for our Indian palate. Vegetarian Wonton Soup Recipe make the best soup in the world.
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But then what is Cabbage?
Cabbage is a green leafy vegetable that can be purple or white. Although it has dense leaves, it is closely related to the cauliflower or broccoli.
It is believed to have been domesticated in Europe before 1000 B.C. In China, cabbage is believed to hold the secret of everlasting youthfulness!
Cabbage can be eaten steamed or raw, or it is the foundation for more complex cooking. Pickled cabbages are also popular, especially sauerkraut and kimchi. The Chinese prefer a preparation of bean curd and cabbage. Cabbage is also prominent in Polish culture, with dishes like golabki (stuffed Cabbage) and pierogi (pasta). In the USA, the primary use of cabbage is in coleslaw.
Ingredients for Kobichi Vadi
- Cabbage: Fresh Cabbage; I like to use green Cabbage.
- Besan: Gram flour or chickpea flour, a gluten-free flour.
- Rice flour: I use store-bought rice flour. You can use a homemade one, too.
- Herbs and Spices: Cumin seeds, asafoetida Powder, turmeric powder, red chilli powder, ginger-garlic paste. You can optionally use garam masala powder.
- Seasonings: Salt is all you need
- Lemon juice: Do not skip adding lemon juice.
- Cooking soda: just a pinch.
- Coriander leaves: Add chopped coriander makes cabbage cakes delicious.
- Oil: For greasing and frying.
- Water: use as needed.
How to make Kobichi Vadi
Setting up the equipment:
- Boil water in the steamer. If, like me, you use a pressure cooker, remove the whistle/valve and set it aside.
- Grease a plate with an edge. Set aside.
Making the batter:
- In a large bowl, mix the Cabbage, herbs, and seasonings. Add lemon juice, garam masala powder (if using), chopped coriander leaves, and salt.
- Finally, add besan, rice flour, and water a little at a time, stirring until a thick batter forms. Add the soda and mix well.
Cooking the batter:
- Add the batter to the greased thali, and smooth the top.
- Steam for 10-15 minutes on low heat till the knife comes out clean; it is done.
Cutting and frying the Kobi chi Vadi:
- Cool completely before cutting the cake. Traditionally, the Vadis are cut into squares or diamonds. I have used the cookie cutter to make circles.
- Deep-fry these pieces on medium flame till crisp, or, like me, shallow-fry them.
- Serve hot with green chutney or tomato ketchup.
Protips:
- This recipe can be made without garlic, too, ideal for festivals such as Ganesh Chaturthi, Dussehra, and Holi.
- Kobichi Vadi can be steamed in a bowl.
Substitutes for Kobichi Vadi
- Cabbage- in place of Cabbage, use fenugreek or methi, or coriander leaves.
- Rice flour- use jowar flour or bhajani.
- Garlic paste: skip it, especially when making these cabbage cakes with Festive days.
Equipment for Kobichi Vadi
You will need these utensils for this recipe
- A wide bowl to mix the ingredients.
- 2 plates for steaming.
- A steamer or(I generally use the same bowl in which I have mixed my dough).
- A knife or cookie cutter to cut the vadi
- Skillet and a turner if you plan to shallow-fry.
Storage for Kobichi Vadi
- Store the steamed kobichi vadi in an airtight container.
- These fried vadis can also be stored in an airtight box for about a week.
Steamed Recipes similar to Kobichi Vadi
Some steamed recipes for you
Today is Monday, FoodieBlogHopMonday, and we are blogging #197 GetinShape as suggested by Kalyani. She wants us to serve food in geometric shapes. I chose the easiest shape, round and definitely the shape I am in right now. I am sure Kalyani did not anticipate me taking the easy way out.
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
Summary: Kobichi Vadi is a healthy snack that pairs well with tea and coffee. Cabbage makes a healthy and delicious snack or a side dish. Why not try this recipe and bring a taste of a delicious Maharastrian dish right to your table? Get cooking, and remember to share your creations with us in the comments below!
Delicious Kobichi Vadi Recipe
Equipment
- 1 Bowl to mix the ingredients
- 2 Plates for steaming
- 1 Steamer
- Knife
- Non-stick tava/skillet
- Kitchen turner
Ingredients
- ¼ kg cabbage
- 1 cup besan
- 2 teaspoon rice flour
- 1 teaspoon cumin seeds
- Pinch asafoetida powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon ginger and garlic paste
- ½ teaspoon Lemon juice
- ½ teaspoon garam masala powder optional
- ½ cup Coriander leaves chopped
- cooking soda a pinch
- 2 teaspoon Oil for greasing
- Salt to taste
- Water as needed
For Frying
- 100 grams Oil
Instructions
- In a steamer/ pressure cooker, add water to the pan and bring to a boil. Remove the whistle/valve and set aside if using the pressure cooker.Water
- Grease 2 thali or plate with an edge. Set aside.2 teaspoon Oil
- In a large bowl, add the besan, rice flour, cabbage, cumin seeds, asafoetida, turmeric powder, red chilli powder, ginger and garlic paste, lemon juice, garam masala powder (if using), coriander leaves chopped and salt. Mix well.¼ kg cabbage, 1 cup besan, 2 teaspoon rice flour, 1 teaspoon cumin seeds, Pinch asafoetida powder, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon ginger and garlic paste, ½ teaspoon Lemon juice, ½ teaspoon garam masala powder, ½ cup Coriander leaves, Salt
- Add water a little at a time and make a thick batter. Add the soda and mix well.cooking soda
- Transfer to the batter to the greased thali and smoothen the top.
- Transfer the thali to the steamer and steam for 10-15 minutes on low heat.
- To check if the batter is cooked test with a knife. If the knife comes out clean it is done.
- Cool completely before you cut the set cake. The traditional form is squares or diamonds.
- I have used the cookie cutter to make circles.
- Now the choice is yours you can either deep fry these pieces on medium flame till crisp or like me shallow fry them.100 grams Oil
- Serve hot with green chutney or tomato ketchup.
Renu says
Wow this is a fantastic recipe using cabbage. We get one full cabbage here and I am always on the look out for recipes. This one looks very healthy and easy to make too. Yummy share.
ArchanaPotdar says
Thanks, Renu do share with me what you make.
The Girl Next Door says
Wow, what a healthy, simple snack this is! Reminds me of the Gujarati muthiya. I'd surely like to try this out some time soon. 🙂
ArchanaPotdar says
😀 Thanks, Priya.
Aruna SarasChandra says
Super delicious vadi recipe using cabbage. Looking very yummy, hubby nd I d't like cabbage much. But I think we both will love it, will surely try this lipsmacking snack????
Arunasaraschandra says
Super delicious vadi recipe using cabbage. Looking very yummy, hubby nd I d't like cabbage much. But I think we both will love it, will surely try this lipsmacking snack????
ArchanaPotdar says
Welcome to the club, Aruna. 😀
Swati says
A very new and an interesting recipe for me..cabbage cakes look delicious and the recipe sounds quite easy.. will surely try it out soon.
ArchanaPotdar says
Thanks, Swati.
Sandhya Nadkarni says
Kobichi vadi has been on my mind too. Yours looks delicious! I hope to make mine soon.
ArchanaPotdar says
Do share yours Sandhya. I will love to see your interpretation of it.
Sujata Roy says
Vadi looks delicious. I don't like cabbage but I would love to have it anytime. Loved your presentation.
ArchanaPotdar says
Thanks, Sujata.
Poonam Bachhav says
We love kothambir vadi and alu vadi, have to try this cabbage vadi now. Thanks for the lovely share di.
ArchanaPotdar says
Thanks, Poonam.
Mayuri Patel says
Archana, are you kidding me? The pictures look perfect and such a beautiful presentation of the theme. When I first saw the picture on FB, I just went wow. As for the recipe, its so similar to the Gujarati steamed muthia. Love your option of either deep or shallow frying the vadi.
ArchanaPotdar says
Thanks, Mayuri maybe I am super critical of myself but thanks. You have restored faith in me. 😀
sasmita sahoo says
WOW !! love these Savoury Cabbage Cakes di 🙂 so healthy and easy to make too
ArchanaPotdar says
Thanks, Sasmita.
Jagruti Dhanecha says
I can happily eat these kobichi wadis, sounds similar to Cabbage Muthia we Gujju make! yum
ArchanaPotdar says
Well most Maharashtrian and Gujju dishes are similar Jag.
Shailender Sharma says
Could never think there could be such an amazing, healthy & delicious recipe using cabbage. A fabulous idea to serve this healthy vegetable to kids. Thank you for sharing.
ArchanaPotdar says
Thanks.
amrita roy says
Even I prepare cabbage pakoras like onion pakoras... your version looks good..
ArchanaPotdar says
thank you.
Veena Krishnakumar says
wow!!This is such a delicious recipe using cabbage. I am going to try this asap. Bookmarked it arch
ArchanaPotdar says
Thanks, Veena.