Ingredients:
2 cups onions
1 tbl spn corn flour
3 tbl spns besan
1/2 tea spn chilli powder
A pinch asafoetida
4-5 coriander leaves
Oil For deep frying
Salt
Method:
Cut the onions length wise. Add finely chopped coriander leaves and other ingredients. Mix using just a little water. Deep fry in oil. Serve hot.
Serves : 2
Preparation time : 10min
Cabbage vada is a very popular Konkani dish, usually served as a side dish. This can be prepared with drumstick (maskasangi) flowers instead of cabbage. In North Canara, almost everybody has drumstick trees in their backyard. The leaves and flowers are used in many different dishes.
Ingredients:
1 cup shredded cabbage or drumstick flowers
1 cup onions cut into small pieces
4-5 red chillies
2 tspns jaggery
1 tspn coriander seeds
1 tspn urad dal
1/2 cup fresh/frozen coconut
2 tbl spns toor dal
2 tea spns rice
Oil
Rava(sooji)
Salt
Method:
Soak toor dal and rice in water for 30mins. Heat 1tspn oil. Fry coriander seeds and urad dal. Grind coconut, soaked dal, jaggery,red chillies, fried dal, coriander seeds and salt using minimum quantity (almost no) of water. Mix the ground masala with cabbage(or drumstick flowers) & onion. Make small balls and press with the palm to make it flat. Apply rava and shallow fry on a tava.
Serve hot.
Serves : 4
Preparation time : 25 min
