I am trying to incorporate healthy snacks into our menu for our hungry evenings. We love these steamed cabbage rolls with peanut sauce. Its a perfect snack for the evening that one can make in no time. Its a very healthy recipe as the cabbage rolls are steamed with a stuffing of veggies. I had written down this recipe long long time back from a TV show which was run by Mr.Hari Sankaran at that time. This recipe is such a winner. Its a guilt free snack as it has absolutely zero oil. Here is how to do steamed cabbage rolls with peanut sauce.
First lets make the cabbage rolls. Gently seperate the leaves from the cabbage. Take 7-8 cabbage leaves and add it to boiling water for 2-3 minutes. Let it wilt. Remove and set aside to cool.
Gently remove the thick core from each of the leaf and cut the leaf into half. Set aside.
Now lets make a stuffing. Take a bowl and add in the sliced potato, capsicum, coriander leaves and salt. Mix well. Set aside.
Take a tablespoon of stuffing and place it on the cabbage and make a roll. The folding is similar to that of a spring roll. Repeat with all the leaves.
Place the rolls in a steamer and steam for 10 minutes. The rolls are ready.
Now lets make the peanut sauce.
Boil tomato and dried red chillies in water for 10 minutes. Drain the water. Peel the skin of the tomatoes. Set aside. Take a mixie and add in the red chillies and the tomatoes. Add in the roasted peanuts, jaggery, garlic, vinegar and salt. Grind to a fine paste. The sauce is ready.
Serve the cabbage rolls with peanut sauce.
For the Cabbage Rolls
- 8 leaves of cabbage
- 1 potato, boiled and chopped into chunks
- Half of a capsicum, chopped
- 3 sprigs coriander leaves, chopped
- 1/2 teaspoon salt
For the Peanut Sauce
- 1/4 cup roasted peanuts
- 2 cloves garlic
- 8 dried red chillies
- 1 tomato
- 1/2 teaspoon salt
- 2 teaspoon jaggery
- 2 teaspoon plain vinegar
First lets make the cabbage rolls.
- Gently seperate the leaves from the cabbage. Take 7-8 cabbage leaves and add it to boiling water for 2-3 minutes. Let it wilt. Remove and set aside to cool.
- Gently remove the thick core from each of the leaf and cut the leaf into half. Set aside.
- Take a bowl and add in the sliced potato, capsicum, coriander leaves and salt. Mix well. Set aside.
- Take a tablespoon of stuffing and place it on the cabbage and make a roll. The folding is similar to that of a spring roll. Repeat with all the leaves.
- Place the rolls in a steamer and steam for 10 minutes. The rolls are ready.
Now lets make the peanut sauce.
- Boil tomato and dried red chillies in water for 10 minutes. Drain the water. Peel the skin of the tomatoes. Set aside. Take a mixie and add in the red chillies and the tomatoes. Add in the roasted peanuts, jaggery, garlic, vinegar and salt. Grind to a fine paste. The sauce is ready.
- Serve the cabbage rolls with peanut sauce.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Asian
For the Cabbage Rolls
- 8 leaves of cabbage
- 1 potato, boiled and chopped into chunks
- Half of a capsicum, chopped
- 3 sprigs coriander leaves, chopped
- 1/2 teaspoon salt
For the Peanut Sauce
- 1/4 cup roasted peanuts
- 2 cloves garlic
- 8 dried red chillies
- 1 tomato
- 1/2 teaspoon salt
- 2 teaspoon jaggery
- 2 teaspoon plain vinegar
First lets make the cabbage rolls.
- Gently seperate the leaves from the cabbage. Take 7-8 cabbage leaves and add it to boiling water for 2-3 minutes. Let it wilt. Remove and set aside to cool.
- Gently remove the thick core from each of the leaf and cut the leaf into half. Set aside.
- Take a bowl and add in the sliced potato, capsicum, coriander leaves and salt. Mix well. Set aside.
- Take a tablespoon of stuffing and place it on the cabbage and make a roll. The folding is similar to that of a spring roll. Repeat with all the leaves.
- Place the rolls in a steamer and steam for 10 minutes. The rolls are ready.
Now lets make the peanut sauce.
- Boil tomato and dried red chillies in water for 10 minutes. Drain the water. Peel the skin of the tomatoes. Set aside. Take a mixie and add in the red chillies and the tomatoes. Add in the roasted peanuts, jaggery, garlic, vinegar and salt. Grind to a fine paste. The sauce is ready.
- Serve the cabbage rolls with peanut sauce.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Asian
Find it online : https://www.kannammacooks.com/steamed-cabbage-rolls-peanut-sauce/
Chapati has become a regular food even in south indian house holds. When I was young, I remember chapathi’s being made only very rarely. It was always poori that was made regularly. The chapathi dough was mixed with a good amount of oil for flavor and softness. If made correctly, the extra oil isn’t even necessary. We will be making chapati dough using a technique used in baking called autolyse.
What is Autolyse?
Autolyse is a term used in baking breads. It is nothing but a resting period between mixing and kneading. It helps the flour to absorb more liquid. Its nothing but mixing the flour and water just until mixed and the water is not seen anymore. Mixing too much will activate the gluten in the flour too much and interfere in absorption of water by the flour. Salt is never added to the flour during autolyse according to Raymond Calvel, inventor of autolyse as it inhibits the absorption process.
Note: Indian Chakki Atta (whole wheat flour) is preferred for this recipe.
Here is how to make chapati dough This is a 50% hydration dough. We will be using 1 cup flour to 1/2 cup water (by volume).
Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. We are not trying to knead anything yet. Just mix. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up. See video below for more details.
NOTE:
Some of you have complained that the dough being little sticky and rolling has been a problem. The wheat flour differs from place to place and from brand to brand. Its perfectly ok to mix in some dry flour to the dough to make it soft and pliable after the 30 minute rest. Chapati dough should not be sticky. You should be able to roll it well after the initial dusting in the flour. So feel free to add flour if need be.
Two flip method. Ensuring that the chapati is flipped only twice during cooking makes for a soft and fluffy chapati.
Storing chapatis Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Here is the video of how to make soft chapati
- 1 Cup Whole Wheat Flour, Atta
- 1/2 Cup Water, at room temperature
- 1 teaspoon salt
- Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
- After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
- Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up.
- Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Notes
The original idea of autolyse chapati is from Mr. Ramakrishnan, founder of OPOS – one pot one shot cooking technique
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Roti / Breads
- Cuisine: Indian
