Instant Cabbage Adai | Mini Cabbage Adai | Healthy Breakfast recipe | No Rice, No Dal Cabbage Adai | Cabbage Tikki
How to make Instant Cabbage Adai | Mini Cabbage Adai | Healthy Breakfast recipe | No Rice, No Dal Cabbage Adai recipe | Cabbage Tikki with detailed snaps and step-by-step procedure.
Cabbage - a beautiful greeny and leafy vegetable that most of the time gives the feel, "It is tasting better than Meat". Being rich in Vitamin A, C and K, cabbages are noticeably a super vegetable to get added to our healthy diet.
The Instant breakfast recipes that need no soaking, no grinding, no waiting, and no complicated ingredients should be the comfortable options in the busy-go world, isn't it? Those recipes should not only be very quick to make, but also should be healthy enough to make the body happy, and tasty enough to amaze the taste buds as well. One such healthy cum tasty recipe is Instant Cabbage Adai, and all that you need is lots and lots of cabbage along with a very few spices.
No matter whether the Cabbage is cooked or eaten raw, this simply super vegetable could transform a simple dish into a simply amazing dish. Having said that, Cabbage Chicken Roll and Crispy Cabbage Pakoda were the dishes that I had posted already in my blog.
Cabbage Adai or Cabbage Tikki is yet another recipe that is so new, so simple and very Instant that we can make it in just 15 minutes. The Cabbage Adai should be the right name for this recipe as the taste slightly resembles the traditional Adai Dosa. Unlike usual Adai, no rice and dal has been used in the recipe. Also, the look may lead you to conclude the recipe as Cabbage Tikki or Cabbage Cutlet, but it is not so. No boiled potatoes are used in the recipe to end up with the crispy outer layer.
So, let's call it Mini Cabbage Adai as it is small in the size of Tikki, and tastes even great than Adai Dosa. It would be so soft and spicy that never fails to give a cabbage crunch on each bite. It tastes so adorable and serves as a tummy-filling healthy breakfast. Since the Cabbage Adai can be enjoyed without any side dishes, it could be paired with Tomato ketchup, Tamarind sauce, or even Mayo to lift the taste of the Cabbage Adai. The recipe can also be served with coconut chutney or green chutney as per your choice.
Special Features of Cabbage Adai:
- Cabbage is the primary ingredient in the recipe and we use two tightly packed cups of finely chopped cabbage. More cabbage, more goodness!
Rava as the Binding Agent:
- No Rice and No Dal are used in the recipe.
- Also, No Boiled Potatoes and No Eggs are used as the binding agent.
- Only a quarter cup of Rava/Sooji is used as a binding agent that also adds a good texture to the cabbage Adai. Obviously, it eases our effort too.
Instant & Simple:
- The only effort we need to put in is the chopping of cabbage and onions.
- My version of Cabbage Adai involves no soaking, no grinding and no waiting.
- Just mix the ingredients, and start making tasty Adai. It is so easy, simple, and Instant to make.
- These Cabbage Adai won't suck up much oil. Just drizzle a little oil, and get it cooked completely until both sides turn golden brown.
So, a very simple recipe that requires no Rice, no Dal, no soaking, no grinding, and no waiting is here just for you. Make this for your loved ones, and get the fulfilment of serving a soul-filling, tummy-filling healthy breakfast.
Although no tricky part is included in the recipe, it is suggested to follow certain tricks to end up with the best-tasting Cabbage Adai.
How to attain the best-tasting Cabbage Adai?
- Add no water to the cabbage mixture. The chopped cabbage and the chopped onions tend to release water which in turn is enough to get the thick batter.
- When you mix the spices with the veggies, 'squeeze and mix'. Give good pressure to get the water content released.
- There is no need to wait once the mixing is done. Once the batter is ready, just go ahead by start preparing Adai.
- The Adai could either be shaped using hands or shaped directly over Tawa. Whichever way you follow, make sure to shape the cabbage Adai as thin as possible.
- While cooking, flip and press gently on top to get the cabbage Adai cooked completely from inside.
- Allow the Cabbage Adai to cook until golden brown on both sides. It takes no more than 2 minutes to get cooked fully.
Furthermore, this healthy cum tasty treat can be served for breakfast, brunch or even be served as an evening snack. I'm damn sure that the Cabbage Adai can be enjoyed thoroughly by the kids and the adults alike. So, why wait? Let's move on to the very tasty, healthy, simple and quick Mini Cabbage Adai recipe.
If you look for healthy and unique breakfast options, I recommend checking out my recipes below:
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⏲ Cooking Time: 2 minutes per batch
The simple, healthy, tasty and instant Adai recipe that is prepared with cabbage, semolina, and a few spice powders.
Instant Cabbage Adai
- Cabbage - 2 cups (finely-chopped)
- Onion - 1 (big-sized)(finely-chopped)
- Ginger Garlic paste - 1 tsp
- Mint leaves - 2 tbsp (chopped)
- Coriander leaves - 2 tbsp (chopped)
- Lemon juice - 1/2 tsp
- Red Chilli Flakes - 1/2 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Salt - 1 tsp (adjust to taste)
- Rava/Sooji - 4 tbsp
- Corn flour - 2 tbsp
- Rice flour - 1 tbsp
- Oil - a few drops (for each cabbage Adai)
- Chop and get the veggies ready.
- Add chopped cabbage, onions, ginger-garlic paste, lemon juice, and salt to a mixing bowl.
- Add red chilli flakes, coriander powder, cumin powder, and garam masala over the veggies.
- Squeeze and mix all the veggies so that the ingredients are mixed properly, and the cabbage release out some water content.
- Add Rava, cornflour, and rice flour now.
- Mix until the powdered ingredients are wet enough to form a very thick batter.
- Take a portion and shape it into Cabbage Adai using the hands (as thin as possible).
- Spread a few drops of oil over the Tawa, and start cooking the Adai.
- After a minute, flip the Adai and press over the top gently.
- Allow the other side to get cooked fully.
- Once both the sides are golden brown, take off the flame, and serve hot with any side dips of your choice.
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Step-by-Step Procedure with Pictures
How to Make?
- Take two tightly packed cups of chopped cabbage in a mixing bowl. Make sure the cabbage is very finely chopped.
- Take a big-sized onion, chop it finely, and add it into the same mixing bowl.
- Add two tablespoons of finely chopped mint leaves and finely chopped coriander leaves.
- Squeeze half a teaspoon of lemon juice into the mixture.
- Season the veggie mixture with the required salt.
- Mix everything so that all the ingredients are well combined.
- Now, add four tablespoons of Rava/Sooji.
- Also, add two tablespoons of cornflour.
- Now, add a tablespoon of rice flour.
- Mix all the ingredients well. While mixing, the cabbage releases water, and we end up with a very thick batter.
- Take a portion of the mixture, and make it into a ball. Flatten the ball as thin as possible.
- Heat some oil over the Tawa.
- Cook the Cabbage Adai for a minute.
- Flip all the Adai, and press gently over the surface. Allow them to cook for a minute.
- Cook both sides until golden brown.
- Enjoy the Cabbage Adai hot with any side dips of your choice.
- Adjust the heat to meet up your taste by adding or reducing the quantity of red chilli flakes.
- Do not add water as cabbage would be supposed to seep out the water content.
- Shape the Adai as thin as possible, and cook until they turn golden brown on both sides.