Delicious Kobichi Vadi Recipe

4.43 from 7 votes

Steamed and then fried these Delicious Kobichi Vadi are irresistible

Prep Time10

Cook Time20

Course: Appetizers-Starters, Breakfast, Brunch, Gluten Free, Side Dish

Cuisine: Gluten-free, Indian, Maharashatrian, Vegan

Keyword: Cabbage, Kobichi Vadi, Savoury cakes

Servings: cubes

Calories:

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.