CABBAGE SANNA IDLI/ SPICY CABBAGE IDLI

One of the GSB's popular side dish Sanna Idli, a spicy idli made with rice and tur dal. I have posted plain and onion spicy idlis. This is made with cabbage.

WHAT YOU NEED:

RAW RICE - 1/2 CUP

TUR DAL - 1/2 CUP

COCONUT GRATINGS - OF 1/2 COCONUT

ONION - 2, MEDIUM, CHOPPED

CABBAGE LEAVES - 3-4, finely chopped

TAMARIND - SIZE OF SMALL GOOSEBERRY

DRIED RED CHILLI - 10 - 12

SALT - TO TASTE

CABBAGE SPICY IDLI

HOW TO MAKE:

SOAK RICE AND DAL FOR 2 HOURS. DRAIN.

GRIND DRIED RED CHILLI, COCONUT GRATINGS, TAMARIND AND SALT.

NOW ADD IN RICE AND DAL AND GRIND COARSELY. ADD LITTLE WATER WHILE GRINDING. REMOVE TO A MIXING BOWL.

NOW MIX CHOPPED ONION AND CABBAGE WELL. ADD LITTLE WATER IF NEEDED. THE MIXTURE SHOULD BE THICK BUT LITTLE WET. WHEN YOU PRESS IT IN YOUR HAND THE MIXTURE SHOULD HOLD ALL TOGETHER.

NOW PUT IN IDLI MOULDS AND STEAM THEM FOR 20 - 25 MINUTES OVER MEDIUM HEAT.

SERVE CABBAGE SANNA IDLI TOPPED WITH LITTLE COCONUT OIL AS SIDE DISH.