Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
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.
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Serves 5 people
- 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
- 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.
- 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.
- Add the finely chopped cabbage. Mix well to get semi-solid batter.
- 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.
- Cook for 15 minutes. If using a pressure cooker, don't place the weight.
- Turn off the heat, and open the lid. Remove the container holding the idli and allow it to cool.
- 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.
- Serve them warm or hot with a simple coconut chutney or tomato sauce. Enjoy the flavor and deliciousness!