Ingredients

• 2 cups - boiled rice
• 1 cup - grated coconut
• 1/2 cup - tamarind paste
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - asafoetida
• 1.25 tsp - salt
• 250 gms - shredded cabbage
• 2 tsp - cooking oil

How to Make Spicy Cabbage Idli

• Wash and soak raw rice for 5 - 6 hours.
• Grind it with grated coconut, tamarind juice, red chilli powder, turmeric powder and salt.
• Grind it until the batter is fine in consistency.
• Transfer this batter to another container and mix it with asafoetida and finely shredded cabbage.
• Stir it continuously for 5 minutes. Add extra water and salt if needed.
• Grease idli moulds with little oil.
• Pour batter in each mould very gently and steam cook it in a steamer or slow cooker for 15 - 18 minutes on medium heat.
• Let it to cool for 10 - 15 minutes and then remove each mould using a greased spoon. Serve it with coconut chutney.
• Recipe Courtesy: Niya Prakash's World