Steamed Cabbage Rolls
|Shredded cabbage||500 Gram|
|Semolina||1⁄2 Cup (8 tbs)|
|Oil||1 Tablespoon (Use Of Your Choice)|
|Coconut||2 Tablespoon, grated|
|Coriander||1 Tablespoon, chopped|
|Lime||1 , juiced|
Put the semolina in a large bowl ana make a well with your ringer, in the centre.
Mix the oil with salt and leave to sit for five minutes.
Make a paste of the ginger ana green chillies.
Add the salt, ginger-chilly paste, asafoetida and knead well into the semolina, finally add the cabbage and knead again.
The cabbage has enough's moisture to bind the semolina so do not add any water to make the dough.
Make small rolls by pressing the dough between your lingers ana palm.
Lightly grease two pans and place the rolls in them.
Steam the rolls for 15-20 minutes.
Check whether they are done by inserting a toothpick.
If it comes clean take the steamer off the flame.
Transfer to a serving plate and drizzle the lime on them.
Toss well to coat evenly.
Garnish with the, grated coconut and chopped coriander.
Serve hot with a red hot coconut-garlic chutney and a inulligatawny