Cabbage idlies or Cabbage Sanna Muddo as we Konkanis usually refer it, is a yummy dish which when had with drizzled coconut oil takes our meals to another level.Its very easy to make too and healthy as its steamed.Basically the Jackfruit tree leaves or Banana leaf is used to steam the muddos,but we can also do in our regular idli moulds if the leaves are not easily available and that is how I do it always.
- 1 cup rice soaked for 2-3 hours
- Coconut gratings of 1 medium size coconut
- 12-15 red chillies roasted
- Lemon sized tamarind
- 1/4 or 1/2 cup of chopped cabbage
- 1-2 onions chopped
- Salt to taste
Grind the coconut,red chillies and tamarind to not so fine paste
Then add the soaked rice to the same jar
Grind again adding very little water to rava like consistency like shown below.The batter should not be runny and take care to see that it is not fine paste either.
Add salt ,chopped cabbage,chopped onion to the batter and mix well.Now fill the batter in small bowls or idli moulds or the idli stand like shown here
Steam in the steamer(we Konkanis have pedavan for this purpose) or in pressure cooker without weight for 15-20 minutes.After steaming they will look like in the picture below–
Cool them for a while and then demould from the moulds and serve with lunch or dinner with some coconut oil drizzled on them.
- We usually use dosa rice for preparing such items and here too i have used the Dosa rice.
- Do not make the batter watery or grind it fine or else the idlies will turn sticky .
- These can also be steamed in a large tray or plates and then cut into small squares called as sannans like you can see in the above picture .
- If at all you feel the batter is runny or have doubt about the quantity of rice used(less rice will break the idlies) add some idli rava to the batter and then proceed for steaming.
- Earlier our elders used to use the coconuts which would have turned rancid or smell a bit for making such dishes .. i have tried with such coconuts once and they turned out fine .. so you can use such coconuts too for preparing this dish.