Happy's Cook

Friday, March 09, 2018

Cabbage Balls recipe | Cabbage Masoor Dal Fritters | Cabbage Fritters | Chef Venkatesh Bhatt Recipes - Recipe #19

Today I am sharing another recipe from Chef Venkatesh Bhatt's show Samayal Samayal. Like all his other recipes, these cabbage balls turn out super yum. I had made it twice now and everyone whom I shared likes it very much. Yesterday, I sent this Cabbage Balls for my husband's office potluck and I posted that picture on my Instagram. This morning when I woke up,  I received many DM's asking for the recipe. Luckily I had taken the pictures while making it yesterday. So, keeping my laziness aside, I am here to share the recipe. This recipe is simple with very few ingredients and let's see the steps involved:
Ingredients:
Masoor Dal - 3/4 Cup 
Raw Rice - 1/2 Cup 
Grated Cabbage - 1.5 Cups 
Onion - 1(finely chopped) 
Coriander leaves - 1/4 Cup(finely chopped) 
Green Chilli - 3(See Notes) 
Asafoetida - a generous pinch 
Salt - as required 
Oil - to deep fry
Method:
1. Wash and soak the Masoor Dal, Raw rice for 5 hours. Chop the cabbage, onion, green chilli and coriander leaves finely. Drain the water completely from the saoked rice and dal. Grind it to a medium coarse batter by sprinkling a little water. 
2. Transfer the ground batter to a mixing bowl. Along with this add the chopped onion, green chilli, cabbage and coriander leaves. Mix it all together. Then add the required salt and asafoetida.
3. Once the batter is ready, heat oil in a kadai. Now, make small balls and drop it in the hot oil.
4. Fry it in medium flame until the outer layer turns golden brown. The outer layer will be crunchy and the inside will be soft. Drain the excess oil in kitchen towel.
Serve the cabbage balls with coconut chutney. You can also serve it with Tomato Sauce.
Points to remember:
  • I have not added chopped green chilli since my daughter cannot handle it.(She will not touch it again if she bite a piece of chilli). For the spiciness, I had grind 3 dry red chillies while grinding the batter.
  • The batter will not be too thick and not runny. It will be just right and we will be able to  make loose balls. After mixing the cabbage, make sure to fry it immediately. Else the cabbage will start to leave water.
  • The outer layer will be crunchy and the inside will be soft. Fry it in medium flame, else the outer layer browns faster before the inner portion gets cooked properly.
  • I used my veggetable chopper to chop the cabbage finely. You can vary the quantity of cabbage as per your preference.
Warm Regards,
Happy's Cook - Divya

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