Cabbagea undi as the name suggests is prepared from cabbage. Undi or rice dumplings is can be prepared using various veggies. The various veggies used are Drumstick leaves, Methi leaves or Fenugreek leaves as well as terya pan/arvi /taro leaves etc. The method of preparation including the batter is same only the type of vegetable being used is different. Based on the type of vegetable you are using in the preparation of the undi you will get a different taste, flavour and aroma for the dish. The most sweet aroma of these vegetables is when you prepare the methi leaves undi.
Here I will be discussing the preparation of Cabbagea undi. You can use the same recipe itself in the preparation of undi from Drumstick leaves or Methi leaves. I have already discussed about Terya panna undi in my previous post. You can have cabbagea undi as a breakfast, or as an evening snack. No onion and garlic used in the preparation of the dish.
Ingredients
You need
- 1 to 2 cups of grated cabbage
For the batter preparation
- 1 cup raw rice
- 1/4th cup par boiled rice (Optional usually not added but some recipes add. I have added it in my recipe. You can also add phova or rice flakes as well).
- 4 to5 tbspns of grated coconut
- 1 number of medium size star fruit (‘Carmbal’ in Konkani), or you can use bilimbi or tamarind as well
- 6 to 7 red chillies
- ½ tspn Asafoetida
- 1 small spoon turmeric powder
- Water as required
- Salt to taste
Method
Wash and grate the cabbage and keep aside. You can even make thin slices of it.
Wash and soak both the rice varieties together for 3 to 4 hours. Add the soaked rice and the rest of the ingredients for the batter preparation into the mixer grinder and grind to a coarse paste. See that you add only very little water for grinding so that your mixer does not get stuck. The batter for the preparation of cabbagea undi should be of thick and only slightly watery consistency. You should be able to make soft balls of undi with this batter. Add grated cabbage into the batter and mix well. After it has been uniformly mixed add little more water to make it to the desired consistency.
Now keep an idili steamer on the stove. Place banana leaves on top of the perforated lid (you can even use a wide mouth container that fits inside your steamer. Banana leaves are kept as they add to the flavour and aroma of the dish). Make small balls of the batter and place it on the banana leaves as shown in the photograph.
Once the steamer has been filled with sufficient number of undi’s cover them with another banana leaf. Now close the lid of the steamer and steam cook for 20 to 30 minutes . After the specified time poke a toothpick to see if they are cooked. If the tooth pick comes out clean then your undi’s are cooked. If not keep for another 10 minutes.
Once cooked transfer from the steamer onto a plate.
If you cannot make them in the shape of small balls, then pour the batter into a flat but broad container that fits into your steamer and steam cook it. Then cut into desirable sizes and shapes of your choice.
Your Cabbagea undi is ready to be served. Serve them warm or cool along with coconut oil or ghee.
