INGREDIENTS
- 1½–2 cups finely chopped cabbage
- 1 cup finely chopped onion
- 2 green chillies, chopped
- Chopped coriander leaves
- 2–3 tbsp freshly grated coconut
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- 1 tbsp Shilpa’s Masala Mill Special Garam Masala
- 1 tbsp roasted cumin-coriander powder
- 2 tsp ginger-garlic paste
- Salt to taste
- 1–2 tbsp rice flour
- 2 cups besan (gram flour)
- 2 tbsp oil
- 1 tsp hing (asafoetida)
- 1 cup coconut milk
- ½ tsp sugar (optional)
- ½ tsp baking soda
INSTRUCTIONS
- Mix all the ingredients together in a large mixing bowl.
- The batter should have a runny consistency.
- Mix well and let it rest for 15 minutes.
- Preheat the oven to 350°F (180°C).
- Pour the batter into a greased baking dish.
- Bake for 20–30 minutes.
- Check doneness using the toothpick test.
- Remove from the oven and allow it to cool.
- Cut into square pieces.
- Shallow fry or deep fry the squares until crisp and golden brown.
SERVING SUGGESTION
- Serve hot with chutney, ketchup, and a cup of chai.
SPICE LEVEL
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