By Devi Poojari
July 1, 2024
Similar to the kothimbir wadi, the kobi wadi is a delicious steamed and pan-fried morsel which can be made as a way to process leftover raw or cooked cabbage. Enjoy the wadis alongside some chutney or drizzle a healthy amount of chilli oil over them, for a spicy kick.
1 cup cabbage, chopped 1 cup chana dal 1 cup gram flour 2 tablespoons rice flour ½ cup onions, finely chopped 1-inch piece ginger, minced 1 teaspoon red chilli powder 1 teaspoon turmeric powder 2 green chillies, chopped
1 teaspoon cumin seeds 1 pinch asafoetida ½ teaspoon ajwain seeds 1 teaspoon cumin powder 1 teaspoon coriander powder ¼ cup chopped coriander 1 teaspoon garam masala ½ cup water 2 tablespoons vegetable oil Salt, to taste
Soak the chana dal for a couple of hours and grind coarsely with the green chillies.
Set aside while you combine the cabbage, flours, spices, onions, coriander and the ground mixture in a bowl.
Season with some salt and use water to knead it into a semi-solid mixture before transferring to greased baking tin.
Steam the wadi for 20-25 minutes, until a toothpick pierced in the centre comes out clean.
Cool slightly before cutting into equal-sized cubes and frying in a pan until crispy on all sides.
Serve hot with chutney or a drizzle of chilli oil.