Cabbage pathrode recipe | How to make ele kosu pathrode
By Latha on July 16th, 2020
Cabbage pathrode or ele kosu pathrode recipe explained with step by step pictures and video. This pathrode is a tasty breakfast or snacks recipe prepared using rice and cabbage as main ingredients. Cabbage pathrode is a healthy steamed recipe.
Click on the link if you are looking for the regular pathrode recipe, prepared using colocasia leaves or kesuvina ele. Here in this cababge pathrode recipe I have tempered the cooked pathrode. Instead you can chop it into pieces after steam cooking and then shallow fry it using dosa pan.
You can find many cabbage recipes on this website like cabbage palya or stir fry recipe, cabbage dosa, cabbage pakoda and cabbage chutney. Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. It is good for the brain and is useful in the treatment of neural disorders. It keeps the skin, eyes, and hair healthy. So I add cabbage in vegetable pulav and masale vade recipes as well.
If you are looking for more Mangalore style recipes then visit our Mangalore-Udupi recipes section. And if you are looking for more Malnad style recipes then visit our Malnad recipes section. Now let us get on to the detailed recipe of pathrode with step by step pictures.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 4 hours
Cooking time: 40 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 medium sized cabbage
- 1 cup dosa rice
- 2 - 4 red chillies (medium spice)
- 2 tsp coriander seeds
- 1 tsp cumin seeds or jeera
- 1/4 cup grated coconut
- 1 gooseberry sized tamarind
- 1 gooseberry sized jaggery
- Salt as per your taste
Ingredients for tempering pathrode:
- 1/4 cup grated coconut
- 2 tsp powdered jaggery
- 1/2 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 red chili
- 5 - 6 curry leaves
- Pinch of turmeric
- Pinch of asafoetida
- Some coriander leaves
- 2 tbsp oil
Instructions for making cabbage pathrode
- Chop the cabbage. Immerse it in the water for 10 minutes. Drain the water completely and keep it aside.
- Soak the rice for 4 - 5 hours. I have used dosa rice (raw rice).
- After soaking, drain the water and take the soaked rice in a mixie jar.
- Add in coriander seeds and cumin seeds.
- Next add in grated coconut and red chilli
- Also add in jaggery, tamarind and salt.
- Add in minimum required water and grind it until semi-fine batter. Let the batter have thick milkshake consistency.
- Now transfer the batter into the container, which has chopped cababge. Give a quick mix.
- Steam cook the batter and cabbage mixture for 30 minutes. You can cook it in idli plates and reduce the cooking time. Now you can cut this into pieces and shallow fry in a pan or temper it like below.
- Now to temper it, first crumble the cooked cabbage and rice mixture.
- Next prepare tempering using oil, mustard seeds, chana dal, urad dal, red chili, curry leaves, turmeric and asafoetida.
- Add in crumbled mixture and fry for a while under low flame.
- Next add in grated coconut, powdered jaggery and chopped coriander leaves. Addind jaggery is optional and you can adjust the salt if needed.
- Mix everuthing together again. Switch off the stove and serve.
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