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Saturday, August 3, 2019

Cabbage Soppina(Leaves) Rotti

1 cup White Rice
1.5 cups cooked Boiled Rice
5 cups finely chopped Tender Cabbage Leaves
1 - 1.5 cups grated Coconut
2 cups Rice flour
2 - 3 Red Chillies
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
Lemon sized Jaggery
3/4 -1 tsp Sambar powder
Big pinch of Asafoetida
1/2 tsp Turmeric powder
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
Salt to taste
Banana leaves / Aluminium foil / Wax Paper


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with grated coconut, cooked rice, salt, curry leaves and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required).

Chop the onions and cabbage leaves into small pieces as shown in the picture below. Add them to the dough. Add rice flour.

Mix it well and keep aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 15-18 Rottis.

Cabbage Soppina(Leaves) Palya

8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil


Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.

Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.

Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.

It goes well with Rice/Chapathis.