To grind ( Masala )
To temper
  1. Finely chopped cabbage and onion .. keep aside.
  2. Transfer all the ingredients mentioned under ” to grind – masala ” into a mixer. Add little water and make a smooth paste. The masala should be little stronger in taste .. after mixing with rice it will be good.
  3. Transfer ground masala paste, chopped cabbage and rice rava into a mixing bowl. instead of cabbage can use methi leaves , drumstick leaves chopped patra leaves.
  4. Mix all the ingredients nicely. Add around 1-1.5 cup water mix. Keep aside for 10-15 mins. If in hurry, can skip soaking time.
  5. Take a steamer. Grease idli plate with little oil and place the batter in each idli plate.
  6. Steam for 10 – 15 mins and allow pathrode to cool down. Unmould from idli plate. You can enjoy Cabbage Pathrode as such with ghee or coconut oil or butter or curd. Since it has all the spices, no side dish is required.
  7. To make Cabbage Pathrode more tasty .. proceed to make this tempering. Take a pan / kadai. Temper Mustard, urad dal, channa dal, red chillies, curry leaves and hing in coconut oil. Use coconut oil for authentic taste. When mustard seeds splutter, add chopped onions and saute for 2-3 mins.
  8. Crumble cabbage pathrode and add it to tadka . Mix and saute it on low flame for 4-5 mins.
  9. Lastly add grated coconut .
  10. Enjoy Cabbage Pathrode as such or with a bowl or chilled curd or as a side dish with dal / rasam rice .
Recipe Notes
  • If you don’t have rice rava, you can make it at home like this: Soak raw rice for 1hr. Drain water completely. Spread it on a cloth or paper towel for about 10 mins,so that the grains become dry. Grind the rice in a mixer to a coarse consistency.Home made rice rava is ready.
  • Instead of cabbage, you can use methi leaves / chopped patra / drumstick leaves .
  • One can alter spice levels based on your preference. .. be it chilli, salt, tamarind and jaggery.
  • Don’t skip coconut oil and coconut for that authentic coastal Karnataka taste

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