Kobichi Vadi

 

Kobichi vadi

Kobichi vadi

 

Kobichi Vadi that is made in traditional Maharashtrian Style. The cooking method of this Kobichi Vadi is very similar to that of Kothimbir Vadi. A delicious way to include cabbage in your everyday menu, especially if you are a cabbage hater! These crispy fried Kobichi Vadi is not only hard to resist but also low caloric if shallow fried or baked. The hint of lemon juice enhances the flavor of these vadies. Steamed & fried, these are an absolute delight with coriander/mint chutney or ketchup.

For similar recipes, try: Vegetable Vada, Palak Kobi Vadi, Palak Vadi, Kothimbir Vadi, Alu Vadi.

So let’s get start making Kobichi Vadi;

 




Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30Minutes

 

Ingredients:

 

1) ¼ kg (250 grams) cabbage

2) 1 cup besan

3) 2 tsp rice flour

4) 1 tsp cumin seeds

5) 1 tsp sesame seeds

6) Pinch of Hing (asafoetida)

7) 1 tsp ginger garlic paste

8) 1/2 cup chopped coriander leaves

9) 2 tsp oil for greasing

10) 1/2 tsp turmeric powder

11) 1/2 tsp garam masala powder

12) Salt to taste

 

 

 

Method:

In a mixing bowl, add besan, Rice Flour, chopped cabbage, coriander leaves, red chili powder, ginger garlic paste, sesame seeds, cumin seeds, hing, turmeric powder, lemon juice, salt and mix well.

Add enough water to make a thick batter.

Pour the batter on a greased plate.

In a steamer, add water and cook till it comes to a boil. Place the plate  and steam it for 10-15 minutes on medium heat.

If you do not have steamer, you can use a pressure cooker but do not put whistle.

Check with a knife.

If the knife comes out clean, it is cooked.

Allow to cool and cut into square shape or diamond shape as per your choice.

Heat the oil for deep frying in a pan on medium flame.

Slides the vadi pieces into the pan.

Fry till they turn golden brown and crisp from both the sides.

You can also shallow fry, if you want less oil.

Serve hot with green chutney or tomato ketchup.

 

How to make Kobichi Vadi step by step with images: 

 

1) In a mixing bowl, add besan, Rice Flour, chopped cabbage, coriander leaves, red chili powder, ginger garlic paste, sesame seeds, cumin seeds, hing, turmeric powder, lemon juice, salt and mix well.

 

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

2) Add enough water to make a thick batter.

 

kobichi-vadi

kobichi-vadi

 

3) Pour the batter on a greased plate.

 

kobichi-vadi

kobichi-vadi

 

4) In a steamer, add water and cook till it comes to a boil. Place the plate  and steam it for 10-15 minutes on medium heat. If you do not have steamer, you can use a pressure cooker but do not put whistle.

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

5) Check with a knife. If the knife comes out clean, it is cooked. Allow to cool and cut into square shape or diamond shape as per your choice.

 

kobichi-vadi

kobichi-vadi

 

kobichi-vadi

kobichi-vadi

 

6) Heat the oil for deep frying in a pan on medium flame. Slides the vadi pieces into the pan.

 

kobichi-vadi

kobichi-vadi

 

7) Fry till they turn golden brown and crisp from both the sides.You can also shallow fry, if you want less oil.  Serve hot with green chutney or tomato ketchup.

 

Kobichi vadi

Kobichi vadi








 

 

 

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