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KobeeChi Vadi - Cabbage bites

KobeeChi Vadi - Easy To Make Tasty Cabbage Bites

Chop cabbage; mix with seasonings, oil, Besan (chickpea flour), wholewheat flour and a little water to make a dough-like batter. Spread immediately in a lightly greased tray/plate and steam for 20 min. Cool completely, then cut into bite-sized squares and fry (pan-fry/air-fry/deep-fry) till crisp golden-brown. Serve with your favorite tangy/spicy condiment, like green coriander-mint chutney, tomato ketchup, etc. Enjoy!
5 from 8 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time - for cooling the steamed batter 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian, Maharashtrian
Servings 4 people
Calories 123 kcal

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
    cabbage- diced medium
  • Add Besan, whole wheat flour, coriander powder, cumin powder, chilli powder, salt, turmeric, and the 1 1/2 tsp portion of oil
    KoneeChi Vadi - add seasonings and flours
  • Mix well.
    Cabbage Vadi seasoned mixture
  • 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.
    steamer assembly with perforated tray
  • 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.
    Cabbage Vadi batter-steaming
  • 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.
    KobeeChi Vadi after steaming
  • 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.
    Steamed KobeeChi Vadi Squares
  • Air-Fryer:
    Pre-heat Air-Fryer 3-4 min at 400F /200C
    Line 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.
    KobeeChi Vadi- placed in air-fryer
  • The tops get browned about halfway through; time to flip and brown the other side.
    Browned one side KobeeChi Vadi
  • Flip, brush tops and sides with remaining oil and continue to air-fry till golden.
    KobeeChi Vadi-browned second side
  • Transfer the browned pieces to a serving platter and finish crisping the remaining pieces the same way.
    Crisped KobeeChi Vadi
  • 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.
    KobeeChi Vadi Pan-fry
  • 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.
    deep frying in small wok
  • 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).
    KobeeChi Vadi - Cabbage bites
  • 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.
      • steamer assembly-trivet in a pot
      • instant pot with trivet
      • 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
      • stainless steel ring as trivet
    • 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.
    • 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.
      • Steaming in the assembled steamer
 
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.
What can you use the "spent" oil for?
  • 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

Nutrition

Calories: 123kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 288mgPotassium: 217mgFiber: 4gSugar: 3gVitamin A: 172IUVitamin C: 20mgCalcium: 73mgIron: 2mg
Keyword Bengal Gram flour, Besan, cabbage, Carom seeds, Channa Dal flour, Chickpea flour, whole wheat flour
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