1 cup Orid Dal
Orid Dal (pulses)
1 tsp Toor Dal
Toot Dal
1 Green Chilli & 1 Dry Red Chilli
1 tsp Raw Rice
Raw Rice
1 cup finely chopped cabbage
Cabbage
Soak the pulses for 2 hours
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Add salt to taste & asafoetida to the soaked orid dal and grind into a nice batter!
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Add cabbage & Curry leaves to the batter!
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Heat the oil in a deep Kadai!
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Deep fry until golden brown!
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Cabbage Bonda is ready to eat! EnjoyπŸ˜› with tomato ketchup or onion chutney or coconut chutney!
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Let’s dig in!πŸ˜›πŸ˜›πŸ˜›
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