Ingredients

• Basic batter for cabbage - onion sanna appo:
• 2 cups - raw rice (pachari / soorai orovu) or a mix of 1 cup raw rice and 1 cup boiled rice (ukda chawal)
• 1.5 cup - grated coconut
• 1/2 cup - tamarind juice or 1 tbsp - tamarind paste
• 2 tsp - red chilli powder (or 2 to 2.50 tsp - for more spicy)
• 1/2 tsp - turmeric powder
• 1/2 tsp - asafoetida / hing
• 1.25 - 1.5 tsp - salt ( or to taste )
• 1- onion finely chopped, big size
• 250 g - finely shredded cabbage
• 2 tsp - cooking oil / ghee

How to Make Cabbage Sanna Appo (kuzhipaniyaram)

• Wash and soak raw rice for 5 - 6 hours (or overnight). Drain out water and grind with grated coconut, tamarind juice, red chilli powder, turmeric powder and salt in a mixer ( if you are adding tamarind juice while grinding, then no need to add extra water ).
• Grind until the batter is of fine consistency.
• Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage and onion.
• Add extra water and salt if required and batter should be just like dosa batter and of pouring consistency. No need to ferment this batter.
• Final preparation:
• Heat a non-stick appe kayli /kuzhipaniyaram kadai on a medium heat. Smear each mould with little oil / ghee.
• Pour appo batter in each mould (3/4 of the mould). Sprinkle oil / ghee.
• Cover with a lid. Cook for 10 - 12 minutes on a medium heat.
• Cook till crisp and sides will turn golden brown (until the edges separate from the moulds of the kadai).
• Turn the other side with the help of a stick and cook till done / under side should be golden in colour. Serve hot with coconut chutney / pickle / coconut oil.
• Recipe Courtesy: Niya's World