Wednesday, October 29, 2008

Cabbage Pakoda (Yelekosu Pakoda)

After seeing LG's plate that contained bisibelebath, my tastebuds went crazy & they wanted me to fulfill their wish. Also, started missing Deepavali with all the family members. The entire family meet on these 3 days however busy they are. This year, we 3 were missing & all members celebrated the Deepavali in India.

I recalled my mom-in-laws dishes on the Amavyse day(Lakshmi Pooja). She prepares Paradi payasa (must item, she can never miss this), bisibelebath, vada/pakoda, rice, rasam, palya etc.., the list grows. My hubby's aunt prepares so many dishes on the Naraka Chaturdashi day like ottu shavige(Idiyappam), kaayi-halu, majjige huli, mango chutney, rasam, rice.., che!!, I missed it :(( All 3 days would be a fest for our taste-buds. These days, a special addition would be done along with the above mentioned recipes. My sis-in-law started preparing godi shira (wheat flour kesaribath).

So, I made a subset of what mentioned above on the Amavyse day. I prepared bisibelebaath, godi shira & cabbage pakoda. Had big plans for the Bali-Padyami too, but fell sick. So, didnot prepare anything great on that day :((



Here is the recipe of cabbage pakoda. Godi shira will be posted soon :))

Ingredients:
1 cup besan/channa dal flour/kadale hittu
1/2 cup chiroti rawa/fine semolina
1/2 cup rice flour
1/2 cup akki hittu/rice flour
250gms cabbage (finely chopped)
salt according to taste
1 tbsp chilli powder
1 tbsp hot oil
a pinch of baking soda
Oil for deep frying

Method:

  • Mix the besan, rawa, rice flour together with hot oil, soda, chilli powder & salt.
  • Prepare a batter with the mixture using little water(similar to onion pakoda mixture). The batter should besimilar to idli batter.
  • Now, add the cabbage to it.
  • Heat the oil (for deep frying) in a kadai & when oil is hot, make small balls of this mixture & fry it till it turns golden brown in color.
  • Pakodas are ready to be served with pudina chutney/tomato sauce.