Cabbage Pancakes by @chieffoodieofficer

≈ 22 min

4 servings

🥬

75 g

Cabbage

🍚

40 g

Rice flour

🫘

60 ml

Besan

🧅

80 g

Onions

🌿

Coriander

🍛

1 g

Curry leaves

🧂

1.5 g

Salt

⚫

2 g

Pepper

🌶️

4 g

Red chilly powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

  1. Chop
    • cabbage
    • onion

    Finely chop 1 cup cabbage and 1/2 cup onion.

  2. Add
    • cabbage
    • onion

    Add the chopped cabbage and onion to a mixing bowl.

  3. Add
    • rice flour
    • Cabbage
    • Onions

    Add 1/4 cup rice flour and 1/4 cup chickpea flour to the vegetables.

  4. Add
    • fresh coriander

    Add fresh coriander and curry leaves to the bowl.

  5. Season
    • salt
    • Coriander

    Season the mixture with salt, black pepper, red chilly powder, ground cumin, and ground coriander.

  6. Mix
    • cabbage
    • rice flour
    • Onions

    Mix everything thoroughly until the vegetables release enough moisture to form a thick, shapeable mixture.

  7. Heat
    • vegetable oil

    Heat a tawa or flat skillet over low heat and lightly coat it with vegetable oil.

  8. Scoop
    • cabbage
    • rice flour

    Scoop a small portion of the mixture onto the hot skillet and flatten it into a thin pancake.

  9. Cook
    • vegetable oil

    Cook the pancake over low heat until the underside is golden and crisp.

  10. Flip
    • vegetable oil

    Flip the pancake and cook the other side until nicely done and crisp.

  11. Serve
    • cabbage
    • rice flour

    Repeat with the remaining mixture and serve the cabbage pancakes hot.

Cabbage Pancakes by @chieffoodieofficer

≈ 22 min

4 servings

🥬

75 g

Cabbage

🍚

40 g

Rice flour

🫘

60 ml

Besan

🧅

80 g

Onions

🌿

Coriander

🍛

1 g

Curry leaves

🧂

1.5 g

Salt

⚫

2 g

Pepper

🌶️

4 g

Red chilly powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

Preparation Steps

  1. Step 1/11

    Finely chop 1 cup cabbage and 1/2 cup onion.

    🥬cabbage
    🧅onion
    🔪knife
    🪵cutting board
    🥄measuring cups

  2. Step 2/11

    Add the chopped cabbage and onion to a mixing bowl.

    🥬cabbage
    🧅onion
    🥣mixing bowl

  3. Step 3/11

    Add 1/4 cup rice flour and 1/4 cup chickpea flour to the vegetables.

    🍚rice flour
    🫘chickpea flour
    🥣mixing bowl
    🥄measuring cups

  4. Step 4/11

    Add fresh coriander and curry leaves to the bowl.

    🌿fresh coriander
    🍛curry leaves
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/11

    Season the mixture with salt, black pepper, red chilly powder, ground cumin, and ground coriander.

    🧂salt
    ⚫black pepper
    🌶️red chilly powder
    🫙ground cumin
    🫙ground coriander
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/11

    Mix everything thoroughly until the vegetables release enough moisture to form a thick, shapeable mixture.

    🥬cabbage
    🍚rice flour
    🫘chickpea flour
    🧅onion
    🌿fresh coriander
    🍛curry leaves
    🧂salt
    ⚫black pepper
    🌶️red chilly powder
    🫙ground cumin
    🫙ground coriander
    🥣mixing bowl
    🥄spoon

  7. Step 7/11

    Heat a tawa or flat skillet over low heat and lightly coat it with vegetable oil.

    🫗vegetable oil
    🥄spoon

  8. Step 8/11

    Scoop a small portion of the mixture onto the hot skillet and flatten it into a thin pancake.

    🥬cabbage
    🍚rice flour
    🫘chickpea flour
    🧅onion
    🥄spoon
    🥄spatula

  9. Step 9/11

    Cook the pancake over low heat until the underside is golden and crisp.

    🫗vegetable oil
    🥄spatula

  10. Step 10/11

    Flip the pancake and cook the other side until nicely done and crisp.

    🫗vegetable oil
    🥄spatula

  11. Step 11/11

    Repeat with the remaining mixture and serve the cabbage pancakes hot.

    🥬cabbage
    🍚rice flour
    🫘chickpea flour
    🧅onion
    🥄spoon
    🥄spatula

Composition

Ingredients

Types

Vegetables, Grains, Herbs, Seasonings

Ingredients

Cabbage, Rice flour, Besan, Onions, Coriander, Curry leaves, Salt, Pepper, Red chilly powder, Jeera powder, Coriander powder

Notes

Coriander (as per taste), Curry leaves (7/8 leaves), Salt (as per taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free

Calories

105 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 15g, Fat: 4g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 170mg, Potassium: 170mg, Iron: 1.3mg, Calcium: 35mg

Vitamins

Vitamin C: 20mg, Vitamin K: 30mcg, Folate: 35mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, knife, cutting board, spatula, spoon

Appliances

Stove

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Breakfast, Tea Time, Summer

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crunchy, Crispy, Tender

Flavors

Spicy, Savory, Earthy, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 30 days (Separate pancakes with parchment paper,Store in a freezer-safe airtight container)