Kobichi (Cabbage) Vadi

Ingredients:
1 cup finely grated Cabbage
2-3 tbsp ginger-garlic-green chili paste
1/2 tsp Cumin seeds or powder
1/4 tsp Turmeric Powder
4 tbsp Besan
2 tbsp Jowar Flour or Thalipeeth bhajni (Optional)
Salt to taste
oil
Water

Method:

1. Mix cabbage, ginger-garlic-green chili paste, cumin seeds (or powder), turmeric powder, besan, jowar flour and salt together.
2. Add bit of water as needed and mix well. Grated cabbage already emits moisture, hence don't add much water.
3. Grease a cooker pan with oil and spread the mixture evenly in it.
4. Cool inside the pressure cooker without whistle for approximately 10-15 min.
5. Let it stand and settle down for about 30 min.
6. Cut it into square of 3cm x 3cm.

Serving options:
Deep fry in oil.
OR
Shallow fry on a frying pan to get a golden brown color (I did this way)
OR
Like a dhokla, temper oil with mustard & cumin seeds, asafoetida, curry leaves.
Spread it all over the vadis & garnish with coriander and/or grated coconut.

Makes 8-10 vadis

Preparation Time: 20 min (Excluding standing time)