Tuesday, 3 June 2014




Kobi / cabbage (finely shredded)
2 cups
Onion (chopped)
1 no large
Chana dal (soaked for 1 hour)
¾ cup
Masoor dal (soaked for 1 hour)
¼ cup
Green chillies
4 nos
1 inch piece
Garlic cloves
4 – 5 nos
Besan / chick pea flour
2 tbsp
Coconut milk    OR    coconut pdr
1 cup   OR    3 tbsp
Dhania pdr / coriander pdr
½ tsp
Jeera pdr / cumin pdr
½ tsp
Red chilli pdr
½ tsp
Garam masala pdr
½ tsp
Haldi / turmeric
¼ tsp
Coriander leaves (chopped)
3 – 4 tbsp
Soda / baking pdr / fruit salt
½ tbsp
2 tbsp
Tomato (sliced in rings)
1 no
Eggs (optional)
2 nos



1.       Soak the coconut pdr in ½ cup hot water for 10 min and make sure it is lump free.

2.       Completely drain water from the chana dal and masoor dal. Grind them to a coarse paste along with ginger, garlic and green chillies.

3.       In a large bowl mix together the cabbage, onion, the prepared paste of dals and all the masalas.

4.       Add salt and oil along with coriander leaves and pour in the coconut milk.

5.       Mix all till incorporated well. Allow to stand for 15 – 20 min.

6.       Grease a baking tray. Just before you pour the mix add in the fruit salt to it. The mix will look bubbly and frothy.

7.       Now pour into the baking tray. Arrange tomato rings on top. Bake at 175°C for 30 min.

8.       By this time it would start leaving the sides and form light cracks on top.

9.       You can also make small cavities in the mix and break eggs individually alternating egg and tomato before baking.

10.   Remove and allow it to cool. As it cools it will start to firm up. Serve warm.

11.   You can also steam this mix. Cut into squares and as per your choice either you give tadka on top, shallow fry or deep fry them.

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