KobeeChi Vadi … These easy-to-make savory cabbage bites are tasty and rather addicting. It’s hard to resist the urge to grab “just one more”…. perfect munchies with your afternoon tea/coffee.
This delectable snack is nutritionally sound as well. It boasts high quality, complete protein, from the chickpea-whole wheat combo, along with a fair amount of minerals, vitamins, complex carbohydrates and fiber.
Deep-fried, these little treats are definitely decadent and somewhat rich in the fat department. But hey… I frequently Air-Fry/pan-fry them till they’re crisp and beautifully browned! Way less fat this way…. So, munch away then… no worries!
Milestone – it’s been 2 years… and this is post #100!
This is a very special post, folks: it is exactly 2 years since I launched this blog on my Mom’s birthday, as a way to honor her and all I learned from her. In my mind, Mom was the epitome of “The Culinary Heart”. I am delighted that this 2-year mark is also another milestone for me: this is my 100th post!
When I first embarked on this path, I was a complete novice in the world of blogging. The 2-year journey thus far has certainly been exciting and enlightening, even if sometimes chaotic and bewildering, especially when I first started. With heartfelt thanks to my many friends and supporters, I’m deeply grateful for having made it this far… and I’m determined to keep on going!
Once-in-a-while Treat
For this special post, I wanted to share one of my Mom’s signature dishes. Of course, picking just one out a multitude of her signature dishes was not easy, but here we are… KobeeChi Vadi it is! Many folks make this popular dish, but none of the variations I’ve sampled over the years are quite like Mom’s – I’ve always loved her version the best. Even as I write this, I see her in my mind’s eye, mixing the thick batter, steaming it, carefully cutting it and finally, frying the pieces to crisp and golden perfection.
Not surprisingly, she only made these deep-fried treats once in a while… and when she did, you bet I gave them my full attention, savoring and relishing every bite. Having made a decision to cut back on deep-fried foods, I have modified her recipe just a little bit. Instead of deep-frying the steamed Vadis, I typically pan-fry or air-fry them instead. So yes, the texture is perhaps not nearly quite as soft inside, but neither is it as fat-rich…. which means, of course, that I can enjoy them as frequently as I wish – guilt-free!
Of course, every once-in-a-while, I do indulge and deep-fry them… and am quickly transported back to the days when Mom made her special treat for us.
KobeeChi Vadi – Easy enough for the novice cook
How to make KobeeChi Vadi? Pretty easy, actually… no great skill needed. Simple enough if you’re a novice cook and a “piece-of-cake” if you’re an experienced one. Great for cooking with kids too – they love getting their hands into the somewhat messy, gooey batter!
Simple, wholesome ingredients: chopped cabbage, chickpea flour, whole wheat flour and spices… Mix into a thick batter, spread on a pan and steam till cooked through. Set aside to cool, cut into bite-sized pieces and fry till golden and crisp. How you fry them is up to you…. deep-fry, pan-fry, air-fry…. it’s all good!
Just be aware, they will surely be gone in a flash… So, I highly recommend that you hide a few from the crowd, or you might not even get to taste them at all! Trust me, I speak from experience….!
Let your kids help you make this tasty treat
Thinking about making a fun and healthy snack with kids? Sure… Several steps in this KobeeChi Vadi recipe are quite safe for involving 5-10 year-olds. When my kids were young, they loved helping me make their favorite foods, and it was a wonderful way to spend quality time together.
Which steps might you let them help with? In my experience, kids generally enjoy measuring out ingredients, mixing everything together, greasing pans and spreading the batter in the pan. Obviously, I would not be comfortable allowing a kid to place the pan in the steamer, or to take it out when done – way too much risk of steam-burns!
After cutting into squares, though, I would be happy to let a kid brush oil on the squares (if I’m using an air-fryer). Of course, I would not want a kid to place the squares in the preheated Air-fryer basket or to let them pan-fry them on the stove-top – again, too much risk of getting burns from accidentally touching a hot surface. While they wait, quite impatiently, for their yummy treat to be crisped, perhaps they can help you get everything else ready – plates, napkins, condiments, etc.
Of course, any time you involve kids, it will most certainly take longer…. and Yesss…. it will likely get more than a little messy too! But hey, the quality time you spend together…. absolutely priceless!
Cabbage – The humble nutrient-packed cruciferous vegetable
Cabbage… the humble, widely available, nutrient-packed vegetable that no one seems to talk about very much. A member of the “cruciferous” family, this low-calorie vegetable carries a hefty load of nutrients that support our well-being. In addition, it also provides a significant amount of soluble as well as insoluble fiber. Since one can consume it raw as well as cooked, folks across the globe have created a multitude of dishes with cabbage as the chief ingredient.
A word of caution if you have an under-active thyroid: raw vegetables from the cruciferous group have goitrogens. These substances interfere with the absorption of dietary iodine, which can exacerbate this condition if consumed in large amounts. However, cooking destroys these goitrogens: so, go ahead and enjoy dishes with cooked cabbage (and other such vegetables)… such as KobeeChi Vadi!
Raw cabbage: anti-cancer properties
Cabbage, like other cruciferous vegetables (broccoli, cauliflower, Kale, etc.), possesses anti-cancer properties. Interestingly, cooking pretty much destroys these anti-cancer properties. How come?
Turns out, cruciferous vegetables contain glucobrassicin, which, in itself shows no significant anticancer activity. However, glucobrassicin is converted into a potent anti-cancer substance, indole-3-carbinol, when the vegetable is bruised/crushed. How does this happen? With the aid of the enzyme myrosinase, stored in cells near the ones that have glucobrassicin. This enzyme is released when the vegetable is crushed/cut. Once released, it acts on glucobrassicin (similarly released from other nearby cells that store it), forming indole-3-carbinol.
So… what exactly happens when the cabbage-family vegetables are cooked? Myrosinase, like most enzymes, is quickly dnatured by heat, and loses its ability to convert glucobrassicin to the active anti-cancer substance, indole-3-carbinol. Alas, no more cancer-fighting ability! However, on the bright side, the problematic goitrogens in cabbage are gone too, while its rich vitamin, mineral and fiber profile remains mostly intact.
A simple take-home message regarding how to consume cabbage (and other cruciferous vegetables): eat your cabbage in both forms: raw as well as cooked. Definitely the best strategy to avail of its many benefits.
In addition to the tasty KobeeChi Vadi shared in this post, here are a few more cooked-cabbage recipes you might want to try. Notice that each of these delicious dishes represents a different culinary tradition, showcasing the widespread use of cabbage around the globe.
- Thin Noodles with Cabbage: with spicy coconut sauce, inspired by Pad-Thai
- Kobee Bhaath: the spicy and flavorful Maharashtrian-style rice, fit for special occasions too
- Simple Barley Soup: a tomato-based hearty soup with spinach and cabbage
I plan to post several raw cabbage recipes too, so do be on the lookout for them.
Special Diets
This delicious KobeeChi Vadi is vegetarian, vegan, soy-free and nut-free (use nut-free oil). You can make it gluten-free by replacing the whole wheat flour with a gluten-free grain, such as Jowar (millet flour. See Recipe Notes for suggestions. This dish is also onion-free and garlic-free, so it is suitable for Pooja-Prasad Thaali (religious offering).
Want to make a large batch for that party you’re planning? Sure! You can do a lot of it a couple of days in advance: all the way to cutting the squares. All you have to do before you serve it up, is the last part, the frying. Simply store the steamed KobeeChi Vadi pieces in the refrigerator. When it’s time to serve, just crisp them up, by whichever method you choose. Get ready to enjoy your no-hassle, deliciously crispy and golden treat. Want it for more than a snack? Sure… Just stuff a few of these crispy nuggets into a pita pocket, Falafel-style; pile on your favorite toppings and enjoy your scrumptious sandwich. Super easy to turn your snack into a full meal!
Next time you crave a Yummy-and-nutritious snack, get that head of cabbage out of your refrigerator, and start chopping…
Do leave a review and star rating. Much appreciated.
Enjoy!
KobeeChi Vadi – Easy To Make Tasty Cabbage Bites
Equipment
- Steamer if not available, see Recipe Notes for how to create a steamer assembly from common kitchen equipment
- Shallow round stainless steel plate/pan: about 7 inches /16-18 cm, 1 inch / 2 1/2 cm high sides if stainless steel is not available, use a non-stick coated cake pan; I do NOT recommend using un-coated Aluminum plate/pan
- Parchment paper for lining the pan while steaming (and air-frying) if not available, no worries; just grease the pan generously. See Recipe Notes for details
- Non-stick coated frying pan – if pan-frying the Vadi If not available, un-coated pan is OK too, may need a bit more oil for frying
- AirFryer – if planning to air-fry the Vadi
- Small Wok/Kadhai – if planning to deep-fry the Vadi 6-8 inch Wok/Kadhai
Ingredients
- 3 cups Cabbage – coarsely chopped/diced Green cabbage; any other variety of cabbage is fine too
- 1/4 cup Whole wheat flour Chapati Atta preferred; American whole wheat flour OK too
- 1/4 cup Besan also called Channa Dal flour, Bengal gram flour, Chickpea flour, Garbanzo bean flour, etc.
- 3/8 tsp Salt
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1/2 tsp Red Chilli powder (Cayenne)
- 1/8 tsp Turmeric
- 1/8 tsp Carom seeds (Owaa – Marathi) also called Ajwain, Ajowan; Ajmo; Jo-aan; Vamu; Omam; Bishop's weed, etc.; OK to omit if not available
- 2 tsp Oil divided: 1 1/2 tsp + 1/2 tsp I use peanut oil, but any mild-flavored oil is OK
- 1/2 tsp Baking powder if not available, see Recipe Notes for suggestions
Oil for Pan-frying or Air-frying
- 1 1/2 tbsp Peanut oil preferred for nut-free prep, use a nut-free high smoke-point oil; I do not recommend using extra-virgin olive oil, safflower oil, or other low smoke-point oil for any type of frying.
Oil for Deep-frying (optional)
- 1/4 cup Peanut oil preferred or other high smoke-point oil; I do not recommend using extra-virgin olive oil, safflower oil, or other low smoke-point oil for deep-frying; see Recipe Notes for what to do with leftover oil
Instructions
- Chop/Dice cabbage – medium
- Add Besan, whole wheat flour, coriander powder, cumin powder, chilli powder, salt, turmeric, and the 1 1/2 tsp portion of oil
- Mix well.
- Prepare steamer : add 2-3 cups water in the steamer pot, place the perforated steamer tray, cover and start heating the water. By the time the batter is mixed and spread in the pan, the steamer should be "steaming"Note: If you don't have a steamer, no worries! See Recipe Notes for assembling a steamer using common kitchen equipment. Note: Make sure there's enough water in the steamer to allow for 20 min of steaming (2-3 cups water should be sufficient). If your steaming pot is small and cannot hold enough water at the outset, add about 1 cup of boiling water to the steamer pot halfway through the steaming period.
- Line a 7 inch stainless steel pan with parchment and grease lightly with 1/2 tsp portion of oil
- Add a little water, and mix quickly to make soft dough-like batter.Just before steaming, sprinkle the baking powder over the batter and stir quickly to distribute evenly – it will start becoming fluffy. Spread immediately on the prepared steaming plate. Place the filled plate in the preheated steamer, cover and steam for 20 min: first 5 min on hi, then 15 min on low-medium heat.Note: After adding baking powder, you must get the plate into the steamer as soon as possible – within 15-20 seconds.
- After steaming is done, leave undisturbed for 3-4 min (covered); then remove the plate and place on a cooling rack to cool for at least 30 min – longer is better. It is much easier to cut the steamed "cake" into bite-sized pieces when it has cooled completely.
- Use a lightly greased smooth-edged knife to cut the cooled cabbage "cake" into bite-sized squares: about 1 1/4 inch / 3 cm. I do not recommend using a serrated knife – it may cause the pieces to crumble at the edges while slicing.If any cooked dough sticks to the knife while cutting, scrape it off and grease it again before continuing to slice.Air-Fryer Prep:If planning to air-fry the pieces – brush a little oil on the top, then turn the pieces over and lightly brush the other side as well as the cut sides. Save a little oil to brush on later, about halfway through air frying.
- Air-Fryer:Pre-heat Air-Fryer 3-4 min at 400F /200CLine the perforated tray/basket with parchment; arrange the oil-brushed pieces in a single layer; Air-fry 15 min at 400F/200C, turning after 8-9 min (or after being prompted to turn -as in the Instant Pot Air-Fryer)Adjust as needed for your Air-Fryer model, to achieve the degree of browning you prefer.
- The tops get browned about halfway through; time to flip and brown the other side.
- Flip, brush tops and sides with remaining oil and continue to air-fry till golden.
- Transfer the browned pieces to a serving platter and finish crisping the remaining pieces the same way.
- Pan-Fry:You can pan-fry these squares too: Heat 1/2 tsp oil on a n 8 inch/20 cm) frying pan. Spread the heated oil, arrange the squares in a single layer on the pan, and fry, uncovered, on medium heat until browned on the bottom. Flip and brown the other side, adding drops of oil around the edges of the pieces as needed for proper browning. If you wish, turn the pieces sideways, to brown the cut sides as well.
- Deep-Fry:Heat 1/4 cup oil in a small wok / Kadhai (a small sauce pan works too) on meium heat for 2-3 min. When oil begins to smoke a little, decrease heat a little and add 5-6 pieces. Increase heat to high, flip pieces after they brown and crisp a little – about 1-2 min. Brown the other side and remove, transferring to a paper-towel lined plate/bowl.Repeat with the remaining pieces. Move the wok with the hot oil way from the hot burner and set aside to cool to room temperature. Transfer the cooled "spent" oil to the refrigerator in a lidded container, and use within 2-3 days. Do NOT re-use this oil for deep-frying. See Recipe Notes for details.Note: The nutrition facts provided are for Air-Fry/Pan-fry methods. Deep frying will increase the total calorie count and fat content. The rest of the nutrition information should be about the same.
- Serve hot with your favorite green chutney, tomato ketchup, other dipping sauce.Perfect with a cup of tea/coffee, or a cool, refreshing glass of lemonade or Lassi (Luss-ee).
- Enjoy!
Notes
Baking powder not available?
Try the following substitutes:- ENO Fruit salt: 1/2 tsp
- 1/4 tsp Baking soda + 1/4 tsp Citric acid (remove a small pinch)
- 1/4 tsp Baking soda + 1/4 tsp Tartaric acid
Steamer not available?
If you don’t have a steamer, no worries, it is pretty easy to create/assemble a steamer from common kitchen equipment. Here are some suggestions:- Use a trivet in a Pressure cooker / Instant Pot / Stockpot with well-fitting lid
- Add 1 1/2 – 2 cups water to the pot.
- Place a stainless steel trivet inside the pot: the water should barely cover the trivet.
- the trivet is meant to elevate the steamer plate above the water used to generate the steam.
- a wide-band stainless steel ring (1-2 inches high) can also be used as a trivet to support the steamer plate above the water in the pot – see picture below
- Check the size of your steaming plate: place the empty steaming plate on the trivet to make sure it fits comfortably, and without wobbling.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- If it is too tight, use a slightly smaller plate for steaming.
- Try to lift it out with tongs, as a trial run- to make sure you can do so after steaming.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- Cover the pot with the lid (for pressure cooker/Instant Pot, keep the pressure vent/valve open) and begin heating
- i.e., “zero-pressure” cooking.
- When the water starts boiling, the steamer is ready for steaming the KobeeChi Vadi.
Advance Prep
This recipe is quite suitable for advance prep. You can prepare it all the way to the cut-up squares, about 1-2 days in advance, and refrigerating the cut pieces in a shallow container with a well-fitting lid. Set them out on the counter to warm to room temp before frying. If you want to prepare it even earlier, I recommend freezing the cut-up pieces in a single layer, and thawing them on the counter (about 2-3 hours), before frying.Leftover oil from Deep-Frying: What to do with it?
If you decide to deep fry the Vadis, you will have a little oil left over after you’re done. Please do NOT use it for deep frying again!!- I highly recommend that you store it in the refrigerator as soon as it cools to room temperature
- Refrigeration slows down the further deterioration of the oil
- Use it up in a couple of days.
- Quick stir-fry or saute – vegetables, etc. – finish heating the “spent” oil in about 3-5 min
- Air-Frying: OK if cooking times are short: less than 10 min or so at moderate temperatures (300-350F/ 150-170C)
- I do not recommend using this “spent” oil for high temp cooking, or for longer cooking times
- Pan-frying – Savory pancakes/crepes, Utthappam, Dosa, Dhirda, Ghaavan, Appam, Thalipith, cutlets/patties, etc.
- This is usually Ok, since the “spent” oil does not get re-heated for too long.
Storing Leftovers
Store leftovers in the refrigerator in a container with a well-fitting lid.- Consume within 1-2 days
Turned out delicious!!
Will make it again soon.
Oh such a mouth-watering dish !!! Hearty congratulations on completing a century so fast, along with your regular work, hats off to you. The post is as usual full of imp dietary information. Keep it up n all the very best for future 👍💕
Thanks, Padmaja, for your good wishes and strong support right from the beginning. It gives me the energy and motivation to keep going.
Such an interesting snack for a quick, delicious bite!
One of my personal favorites!
Hi Sushama
Congratulations on the milestone recipe. Very nice pictures. Looks very tasty. Will try it one of these days. What happens if you add more besan? Just curious.
Thanks Rupa for your kind comments. Hope you try it soon.
It becomes too dense if you add too much Besan. It loses the flakiness that lets it become crispy. You can add a little bit more than what I’ve suggested, but not too much. You also have to squeeze and massage the cabbage a little to make it release some of its moisture, before adding any water, otherwise the mixture will become too watery and will be mushy after steaming… then it won’t become crispy when you air-fry, bake or deep-fry the steamed and cooled pieces.
What a great way to have crucifers in your diet when your little ones don’t want any more broccoli 🥦. Who said detox cannot be fun and tasty too.
Add to it the protein and wholeness of grains and you have a complete meal.
Thanks, Deepika. My thoughts exactly – why shouldn’t good food be fun and tasty too? With Besan (chickpea flour) and Chapati Atta (whole wheat flour) together, to provide high quality, complete protein, and the cabbage, a cruciferous veggie, this snack is for sure fun, tasty and wholesome as well.
Hey Sushma, congratulations on your 100th post!! What I like about your recipes, its not just a recipe! One gets a lesson in chemistry too!! Love how you explain in detail the benefits of cabbage! Keep it up!! Now if only we could virtually taste it…. Look forward to trying this out one of these days.
Congratulations on your mile stone. The pictures and presentation are very good. Will definitely try this recipe and let you know.
Thanks for sharing and congrats on the amazing 2 year milestone and all the fantastic recipes you have shared. An incredible tribute to your amazing mom. Looking forward to more creations. It is a labor of love!
Delicious, nutritious and therapeutic! Only a scientist by day and a chef by heart can offer what you do Sushma 😃
It is absolutely delicious. I have always felt cabbage is under appreciated so I appreciate you sharing all the details about this very nutritious vegetable. Thanks for this wonderful recipe. Look forward to what you come up next 🥰
Congratulations Sushma on your 100 th post!!
Absolutely delicious!! Loved it
Thank you, Anita! I’m so glad you loved it!