Cabbage Vadai

   This Vadai has been tried by me a few times and it is really very tasty. It is an alternate to the onion Paruppu Vadai. Pattani Paruppu also known as Split Peas Dhal is always used by me for crunchy Paruppu Vadais and Adais. Onion, Garlic and Sombu are optional and not used on the days of Pooja.

Ingredients:

Pattani Paruppu / Kadalai Paruppu    1 cup

Finely chopped Cabbage 1/2 cup

Onion (optional )   1  

Sombu (optional )   1 tsp.

Garlic   6 pods

Green Chilly  2 

Red Chilly  2 

Ginger 1 small piece

Salt, Oil, Hing

Method;

Soak the Dhal for 1 hour and grind coarsely adding very little water, chilly, Ginger and salt.

Finely chop the onion, if used. Mix the ground Dhal, finely chopped Cabbage, Onion, Curry leaves, Coriander leaves, hing and 1 tbsp. of hot oil.

Make into small balls, flatten and drop the Vadais in the hot oil, flip and remove from the oil once the bubbles disappear. 30 hot, crunchy and tasty Vadais can be easily prepared in 3 batches very easily and quickly.

Preparation Time  30 minutes.

Vattayappam

                 Vattayappam is one of the delicacies of Kerala, prepared with rice, coconut and jaggery or sugar. It is oil free as it is steamed and easy to make but the taste is really good.

                                               

Ingredients :

Raw Rice    1 cup

Grated coconut 1 cup

Sugar / powdered Jaggery 0.5 cup

Ghee, Coconut Oil, cardamom Powder, cooking Soda

Method:

Soak the rice for 2 hours and grind to a fine paste with the coconut and the water, required for grinding. Add the sugar or jaggery power.

After grinding to a fine paste, transfer to a vessel and adjust the consistency to that of Dosa batter. Let it ferment for 5 to 6 hours. Yeast can be added for quicker fermentation within 2 to 3 hours.

After the batter has fermented well, add cardamom powder, a pinch of cooking soda and mix gently. Grease a tray or plate which could fit into your Idly vessel or steamer conveniently.

Pour the batter only up to half of the vessel with space for the batter to expand after steaming. Steam it an Idli vessel or steamer.

After 10 to 12 minutes, check, if the Vattayappam is cooked by inserting a stick. If done, remove from the steamer and allow to cool for 5 minutes.

Gently using a knife along the sides of the cooked Vattayappam, free from the vessel and turn it upside down on a plate. Cut into desired shapes. Jaggery tastes better than sugar. Now the tasty Vattayappam with an aroma of coconut and Jaggery is ready.