Steamed cabbage dumplings (cabbagyaache undi)

Name: Steamed cabbage dumplings (cabbagyaache undi)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: en
Ingredients: 1 cup Idli rava; 1 cup fresh/frozen grated coconut; 7-8 (can be more or less) dry red chillies; Hing (to taste, usually 1 teaspoon); Turmeric; Salt; Cabbage chopped finely: 1/2 a cabbage of medium size; Water to make a very thick batter

Other

4 servings

15 min

Very Easy

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Ingredients

Number of serving: 4

1 cup Idli rava

1 cup fresh/frozen grated coconut

7-8 (can be more or less) dry red chillies

Hing (to taste, usually 1 teaspoon)

Turmeric

Salt

Cabbage chopped finely: 1/2 a cabbage of medium size

Water to make a very thick batter

Preparation

Soak Idli rava with water just covering the top level of rava in the container for 15 minutes.
Grind Coconut, Red Chillies, Turmeric to a very fine paste with very little water.
Add hing, and the soaked Idli rava (which would have by now absorbed most of the water) and grind it with the coconut paste with very little water to form a very thick batter.
Add salt, and chopped cabbage and mix well. Grease the idli plates or vessel that is used inside a steamer.
Make small round balls (size of table tennis ball), and keep them on the greased plates.
Steam them in a steamer until the steam is free flowing at high fire and then lower the fire to minimum and steam for 30 minutes until a toothpick inserted in the dumplings come out clean.
Smear some coconut oil/gingelly oil on the dumplings.
Serve it with coconut chutney or as is as a snack, dinner, or for breakfast.