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Cabbage Pakora/Cabbage Fritters - Virtual Birthday Treat for Divya



Today is a special and its birthday for one of blogger buddy Divya of Divya's Culinary Journey.To celebrate her birthday we group of friends planned to do a virtual treat.So we decided to share dishes from starter to dessert and I opted to share starter cum snack.
Usually pakoras are made with gram flour aka besan but this is a slightly different one with the soaked bengal gram dhal (channa dhal) and urad dhal.The pakoras came out very well and it was so soft even after cooling as urad dhal is used.
These pakoras can be eaten as snack as well as an accompaniment for rice dishes like sambar and rasam rice.
This recipe I noted down from a regional television show and tried it for the first time.Now off to the recipe.......................................


Basic Information

Soaking time 3 4 hours
Preparation Time 20 minutes
Cooking Time 20-25 minutes
Serves 2-3


Ingredients
IngredientQuantity
Channa dhal/kadalaparuppu1/2 cup
Urad dhal/uluthamparuppu1/4 cup
Green chilly/pachamilagai4-5
Ginger/inji1 inch piece
Cabbage/muttaikose1 cup(shredded)
Onion(finely chopped)1 (medium size)
Curry leaves/karivepillai1 sprig(chopped)
Coriander leaves/kothamalli2 tbs(chopped)
Salt1 tsp
Oilfor deep frying



Method

Rinse the dhals for couple of time in water and soak it together for overnight or at least 3-4 hours.Grind it along with green chilly,salt and ginger to a fine paste with water as needed.(Do not add too much of water,I used around 1/4 cup).


Transfer the ground paste to a bowl and to this add the chopped onion,curry leaves,coriander leaves,shredded cabbage.Mix it well and keep it aside.


Heat oil in a frying pan and once it becomes hot take a handful of batter and pinch it into the oil.Fry it in a medium flame till the sizzling sound ceases and becomes golden.Remove it from the oil and drain it on a paper towel.


Serve it with ketchup or chutney of your choice.


Enjoy......................................................




  • If the dough becomes little runny add some besan/gram flour to adjust the consistency.
  • Addition of onion is purely optional.
  • Fry it in the oil in a medium flame to get a nice golden color.

Sumber http://www.naliniscooking.com
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