Monday, 6 February 2012

Cabbage Ponganalu

Dosa Batter 1/2 Cup
Carrot (Sliced) 2 Tbsps
Cabbage (Chopped) 4 Tbsps
Green Chile 1 Small
Cumin Seeds a Pinch
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp
Method of preparation:
Remove outer leaves, wash and finely chop the cabbage.
Peel, remove ends, wash and thinlyl slice the carrot.
Remove stem, wash and finely chop the green chile.
Wash and finely chop the cabbage.
In a mixing bowl, mix together all chopped ingredients, dosa batter, cumin seeds and salt into thick batter.
Heat aebleskiver pan or ponganalu pan on medium heat.
Grease the moulds with few drops of oil and let the pan heat a bit.
Fill each mould of the aebleskiver pan with few tbsps of the cabbage paniyaram batter.
Once edges start to change color, carefully turn paniyaram on other side and let it cook for a another minute. Carefully remove paniyaram from the pan onto a plate.
Repeat the same with remaining ponganalu batter.
Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.