Sunday, 22 January 2012



     1)    Cabbage – 200 gm.
     2)    Raw rice – 200 gm.
     3)    Sona Ponni rice (parboiled aged thin grained rice) – 100 gm.
     4)    Dry hot red chilies – 6 Nos.
     5)    Cumin seeds – 1 teaspoon
     6)    Turmeric powder – ½ teaspoon
     7)    Asafoetida powder – ¼ teaspoon
     8)    Fresh coconut – ½
     9)    Salt – 1 ¼ teaspoons
     10)     Coconut oil – to grease the plate

To Cook:

          Soak both the rice together in water for 4 hours. Grate the coconut. Chop the cabbage to fine pieces. Wash and drain the rice. Put all the ingredients (except the cabbage and the oil) together with the 500 ml. of water into a food processor or a wet grinder and grind to fine paste. If the food processor is smaller, grind in 2 or 3 batches.

          Transfer the paste to a mixing bowl. The consistency of the paste will be a wee bit thicker than pancake batter. Tip in the cabbage pieces and mix nicely. Grease a deep plate or a cake tray (large enough to hold the paste) with around 1½ teaspoons of coconut oil. Pour in the paste and put the plate or the tray in a preheated steamer. Close the lid and cook for 30 minutes.

          Open the lid and insert the tip of a knife into the cake to see if the dish is cooked. If done, the knife will come out clean. If not fully cooked, steam for a few minutes more. When cooked, take out and let cool naturally. Cut into pieces when still warm and serve fresh with tea or coffee. If you wish, you can dribble a little coconut oil on top of the pieces. Cabbagea sannan is so tasty; you will certainly love this dish.


     1)    If a steamer is not readily available, you can use a large pressure cooker without the weight on the steam vent. Pour in water an inch deep and put a stainless steel ring or a small shallow vessel at the base with its top just above the water level. Now put in the plate of paste and steam for 30 minutes. If the cooker is smaller, cook in 2 or 3 batches.

     2)    You can make mashinga palla sannan (hot n’ spicy steamed drumstick leaf cakes) using the same recipe, but substituting the cabbage with 100 gm. of tender drumstick (moringa) leaves. Mashinga palla sannan has a different flavor and taste. Do try both and enjoy!

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