Steamed cabbage dumplings (cabbagyaache undi)

Ingredients

• 1 cup Idli rava
• 1 cup fresh/frozen grated coconut
• 7-8 (can be more or less) dry red chillies
• Hing (to taste, usually 1 teaspoon)
• Turmeric
• Salt
• Cabbage chopped finely: 1/2 a cabbage of medium size
• Water to make a very thick batter

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Preparation

• Soak Idli rava with water just covering the top level of rava in the container for 15 minutes.
• Grind Coconut, Red Chillies, Turmeric to a very fine paste with very little water.
• Add hing, and the soaked Idli rava (which would have by now absorbed most of the water) and grind it with the coconut paste with very little water to form a very thick batter.
• Add salt, and chopped cabbage and mix well. Grease the idli plates or vessel that is used inside a steamer.
  
• Make small round balls (size of table tennis ball), and keep them on the greased plates.
• Steam them in a steamer until the steam is free flowing at high fire and then lower the fire to minimum and steam for 30 minutes until a toothpick inserted in the dumplings come out clean.
• Smear some coconut oil/gingelly oil on the dumplings.
• Serve it with coconut chutney or as is as a snack, dinner, or for breakfast.

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