INGREDIENTS:
1.5 cup semolina
2 tbsp almond flour ( optional )
3 cups yogurt ( if yogurt is too thick, use 2c yogurt+ 1c milk)
3 cups cabbage
1 handful cilantro or dill leaves
1 cup moong sprouts ( or frozen edamame )
2 tsp grated ginger
4 green chilies optional
1 pinch asafetida
1 1/2 tsp sugar
3/4 tsp salt or as needed
1 tsp baking soda
Tempering:
2 tbsp oil
1/2 tsp Mustard seeds
1/4 cup chopped cashews
A sprig of chopped curry leaves
DIRECTIONS:
Mix semolina and yogurt and leave it aside for 1/2-1 hour.
In the meanwhile chop cabbage, ginger, cilantro and chilies very fine. Add to semolina and yogurt mix along with all other ingredients. Add baking powder at the end. Batter should be thick.
Warm oil and add mustard seeds and when it splutters, add curry leaves and cashews. Add to the cabbage mixture.
Pour into parchment lined 9×13 pan and bake for 35-40 mins at 350F
Let it cool. Cut into squares & serve with green chutney.
CREDITS/NOTES:
This is from my friend Tharini Chakraborthy, its great as a snack and also perfect to pack and carry on trips and picnics!
I sometimes substitute edamame if I don’t have moong sprouts.Finely chopped broccoli can also be added along with cabbage for color.