Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 500 | Grams | Cabbage - Green *Patta Gobhi) | Clean and nubced, |
| 1 | Tablespoon | Chilly Paste, Red | For dough |
| 1/2 | Inch | Ginger (Adhrak) | Minced, for dough |
| 1/2 | Teaspoon | Soda bi-carbonate | For dough |
| 1 | Teaspoon | Lime Juice | For dough |
| As Required | Salt | For dough - to taste | |
| 1 | Pinch | Asafetida (Hing) | For dough |
| 1 | Teacup | Flour, Wheat - (Atta) | For dough |
| 1 | Teacup | Flour, Rice | of raw rice. - For dough |
| 1 | Teacup | Flour, Gram /Chana Ata | For dough |
| 1/2 | Teaspoon | Turmeric Powder | For dough |
| 2 | Tablespoon | Sweet Oil | |
| 1 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| 1 | Bunch | Curry Leaves (Kadi patta) | For seasoning |
| 7 - 8 | Bits | Chillies Red Dry | cut in bits. |
| 1/2 | Nos. | Coconut scraped (fresh) | For garnishing. |
Method
Clean and chop the cabbage well and mix all the dough ingredients with a little water ,with all the flours and make a pliable dough. Allow it to rest on the table, covered with a moist cloth for some time. With palms moistened with water flatten the dough on a table and roll it up and then steam it in the tondor or the pressure cooker. Steam for about 20 to 30 minutes. When done, remove and cut the rolls into 1/2 inch slices.
In a vessel heat two tablespoons of sweet oil or any other brand and fry one teaspoon of mustard seed and fry the curry leaves with bits of red dry chillies. Fry the cabbage roll pieces in the same oil for some time, till they are coated with the oil place the cabbage rolls in a serving dish, and garnish with fresh coconut flakes.
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