Cabbage Sanna Appo (kuzhipaniyaram)

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Total Time:
12.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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