How to Make Spicy Cabbage Idli for a Healthy Breakfast

Updated on January 20, 2020
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Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Spicy cabbage idli makes a tasty and healthy breakfast.
Spicy cabbage idli makes a tasty and healthy breakfast.

Delicious, Nutritious, and No Fermentation Required

Cabbage idli are steamed dumplings made with rice semolina, spice paste, and shredded cabbage. This delicious breakfast dish is highly nutritious and filling. Eating cabbage has numerous health benefits: It is a good source of vitamins C and K, and it also helps to control inflammation, improve digestion, and lower cholesterol and blood sugar levels.

These quick and easy dumplings make a great breakfast because they contain veggies and rice. Steam-cooking makes this dish oil-free, as well. Moreover, cabbage idli makes a complete meal on its own and doesn't need any side dish accompaniments. However, if you'd like, you can pair the dumplings with plain coconut chutney or tomato sauce.

Cook Time

Prep time: 25 min
Cook time: 15 min
Ready in: 40 min
Yields: Serves 5 people

Ingredients

  • 1 1/2 cups rice semolina, soaked in warm water for 10 minutes and squeezed to remove the water
  • 1/2 cup grated coconut
  • 2 teaspoons coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/4 teaspoon hing powder/asafoetida
  • 1/4 teaspoon turmeric powder
  • 6 dry red chilies, not-so-hot variety (I used Byadigi chilies)
  • 1 teaspoon jaggery powder
  • 1 teaspoon tamarind, soaked in water for 10 minutes
  • 3/4 teaspoon salt, or as per taste
  • 2 cups finely shredded cabbage
  • 1 teaspoon oil, to grease the idli moulds

Instructions

  1. Wash the rice semolina in water. Soak it in warm water for 10 minutes. Squeeze the water out. Place the semolina in a mixing bowl.
  2. In a blender, add the grated coconut, broken red chilies, coriander seeds, cumin seeds, hing powder, jaggery, tamarind, turmeric powder, and salt. Grind to get a paste. Add the paste to the mixing bowl with the semolina.
  3. Add the finely chopped cabbage. Mix well to get semi-solid batter.
  4. Grease the idli moulds with some oil. I used coconut oil to grease the depressions in the moulds; it adds a nice flavor. Heat the steamer for making idli. Fill the depressions with batter. When you see steam coming out from the steamer, place the idli container inside.
  5. Cook for 15 minutes. If using a pressure cooker, don't place the weight.
  6. Turn off the heat, and open the lid. Remove the container holding the idli and allow it to cool.
  7. When the container is almost cold, run a knife around the depressions in the mould. Take out the idli and arrange them on a plate.
  8. Serve them warm or hot with a simple coconut chutney or tomato sauce. Enjoy the flavor and deliciousness!

Photo Tutorial

Step 1: Wash the rice semolina in water. Soak it in warm water for 10 minutes. Squeeze the water out.
Step 1: Wash the rice semolina in water. Soak it in warm water for 10 minutes. Squeeze the water out.
Step 2: Add all the ingredients to a blender as per the instructions. Grind, adding a little water, to get a smooth paste. Place it in a big mixing bowl.
Step 2: Add all the ingredients to a blender as per the instructions. Grind, adding a little water, to get a smooth paste. Place it in a big mixing bowl.
Grinding the ingredients.
Grinding the ingredients.
The paste.
The paste.
Step 3: Add the finely chopped cabbage, washed rice semolina, and salt to the bowl containing the paste.
Step 3: Add the finely chopped cabbage, washed rice semolina, and salt to the bowl containing the paste.
Mix well to get semi-solid batter.
Mix well to get semi-solid batter.
Step 4: Keep the steamer or cooker ready for making the idli. Grease the idli moulds with some oil. I used coconut oil for extra flavor. Pour the batter into the depressions in the mould.
Step 4: Keep the steamer or cooker ready for making the idli. Grease the idli moulds with some oil. I used coconut oil for extra flavor. Pour the batter into the depressions in the mould.
Place the idli stand inside the steamer or cooker. If using a pressure cooker, there's no need to place the weight. Cook over medium-high heat for about 15 minutes. Turn off the heat and open the lid. Take out the idli stand. Allow it to cool.
Place the idli stand inside the steamer or cooker. If using a pressure cooker, there's no need to place the weight. Cook over medium-high heat for about 15 minutes. Turn off the heat and open the lid. Take out the idli stand. Allow it to cool.
Step 5: When it cools down, run a knife along the edges of the idli. Take them out and arrange on a plate. Your favorite spicy cabbage idli is ready to serve! Serve them warm or hot with coconut chutney or tomato sauce. Enjoy the goodness!
Step 5: When it cools down, run a knife along the edges of the idli. Take them out and arrange on a plate. Your favorite spicy cabbage idli is ready to serve! Serve them warm or hot with coconut chutney or tomato sauce. Enjoy the goodness!
5 stars for Spicy Cabbage Idli

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 180
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 36 g12%
Sugar 0 g
Fiber 4 g16%
Protein 2 g4%
Cholesterol 0 mg
Sodium 9 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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