A typical day at the supermarket / vegetable mandi. : Capsicum – first picked. Tomatoes – picked. Onions and Potatoes – done. Greens- picked. Brinjal – ummm, not so good, but do summers have any other vegetable?
And then comes the dreaded cabbage- Mind says dont pick, but budget demands otherwise. We are not much of a cabbage fans,ourselves, and S often declares the cabbage sabji as Pullu (Pullu in Tamil is grass!), fit to be eaten by cows and other such animals. Sigh! With the mercury soaring (its almost July and the rains are peeking here and there) and the household budgets doing an unhealthy trip to the skies, I sometimes wonder how our parents used to beat inflation.
Not that we dont like Cabbage Vadai (recipe soon!), but deep fry in my house is restricted to max once a month, that too if its warranted. So, the workable vegetables in my refrigerator were onions and cabbage, and the clock ticked away declaring the arrival of the little one from school.
We prefer simple fuss free snacks to munch on in the evenings, and this was one such idea that hit me from Santosh’s blog that I had bookmarked about 2 years ago. I made a few tweaks here and there, and arrived at a simple fuss free snack that kiddo and me enjoyed with some tomato ketchup. Am sure like the Instant Khaman Dhokla, this too was liked by all – thanks to budget or otherwise 🙂
This goes to Blogging Marathon # 42, and do check out the fellow marathoners here.
Prep time – 10 mins
Fermenting time – as for Idli batter
Cook time – 10 mins
Serves – 2
Serving Suggestions : Tomato Pachadi
Difficulty level : Easy
- Idli Batter – 1 cups*
- Chopped Cabbage – 1/2 cup (I had some boiled veggies like carrot and beans so added them too)
- Onions – 1/2 medium (optional)
- Salt – to taste
- Turmeric – a pinch
- Cooking soda – 1/4 tsp
- Green chillies – deseeded and minced – 1 or 2
- Oil – 2 tsp
- Tempering : Mustard seeds, sesame seeds, Asafoetida, grated coconut
*If you are using Dosa batter by any chance, add 4-6 TBSP of roasted suji (semolina) and then proceed. Also increase the steaming time by another 4 mins on medium. As you are adding Suji also to the batter, increase soda by a pinch and slightly increase salt by half a pinch
1) In a pan, heat 1 tsp of oil and saute shredded cabbage and onions with a pinch of salt till they turn slightly soft.
2) Cool the veggies and add to the batter. Adjust salt, chillies. Add soda and mix the batter to pouring consistency.
3) Grease a medium shallow plate, and pour the batter. Steam in an Idli steamer for 10 – 12 mins till done.
4) Cut to desired shapes.
5) Prepare the tempering with oil, mustard seeds, asafoetida and sesame seeds. Cool and add to the cooled dhokla.
6) Serve warm with Tomato Pachadi or just Ketchup.