Today being Sunday we woke up late and on the top of that cuddled for an hour or so with kids in the bed. By the time we got out of bed, it was almost 10 and we were all super hungry. No one was in mood for cereal or bread in the morning, so I made these cabbage oatmeal puda in hurry and we all dug in for the yummy satisfying treat. I made little extra batter thinking of our trip later in the day. But to my surprise, not only my hubby overate but my 3 yr and 1 yr kiddos ate them deliciously too :) and at the end, no extra puda or batter was left :) hope you like them as well.
Ingredients: serving size: 4 persons
cabagge 1/2 head
Ginger 1 inch
Oatmeal 1/2 cup. I used old fashioned oatmeal, but any oatmeal could be used.
Salt as per taste
Kasuri methi 1 tbs crushed
Sugar 1 tbs optional
Carrom seeds 1 tsp
Cumin seeds 1 tsp
Green chilli 3-4
Turmeric 1 tsp
Recipe:
Crush dry 1 cup oatmeal in a blender and make a coarse powder form. Add remaining 1/2 cup oatmeal in a bowl along with crushed one. Add salt, coarsely crushed cumin and carrom seeds, turmeric powder, kasuri methi and sugar. Add water and make a batter with thick consistency. It is okay if it is not a smooth batter. Add finely chopped or shredded cabagge, green chillies and ginger. Taste for salt and all and adjust according to your taste.
In a dosa pan, or similar pan, heat up one tsp oil and coat the whole pan. On a low-medium heat, add one scoop of batter, cover it with parchment paper and spread it in round by pressing with your palm. Let it cook on medium setting for few minutes, slowly remove the parchment paper and turn the puda other side. Let it cook for few more minutes or until crisp and done. You can use the same parchment paper for all the puda.
Serve hot with green chatney, ketchup or cold yogurt.
cabagge 1/2 head
Ginger 1 inch
Oatmeal 1/2 cup. I used old fashioned oatmeal, but any oatmeal could be used.
Salt as per taste
Kasuri methi 1 tbs crushed
Sugar 1 tbs optional
Carrom seeds 1 tsp
Cumin seeds 1 tsp
Green chilli 3-4
Turmeric 1 tsp
Recipe:
Crush dry 1 cup oatmeal in a blender and make a coarse powder form. Add remaining 1/2 cup oatmeal in a bowl along with crushed one. Add salt, coarsely crushed cumin and carrom seeds, turmeric powder, kasuri methi and sugar. Add water and make a batter with thick consistency. It is okay if it is not a smooth batter. Add finely chopped or shredded cabagge, green chillies and ginger. Taste for salt and all and adjust according to your taste.
In a dosa pan, or similar pan, heat up one tsp oil and coat the whole pan. On a low-medium heat, add one scoop of batter, cover it with parchment paper and spread it in round by pressing with your palm. Let it cook on medium setting for few minutes, slowly remove the parchment paper and turn the puda other side. Let it cook for few more minutes or until crisp and done. You can use the same parchment paper for all the puda.
Serve hot with green chatney, ketchup or cold yogurt.
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