Buckwheat Cabbage Vadi

                                Buckwheat Cabbage Vadi's

   Traditional grains like Jowar,Bajra,Ragi/Nachni ,Buckwheat,Horse-gram were a staple food once upon a time in ancient Indian diet.Long long ago in our grandma's and great grandma's kitchen were full of these gems instead of wheat and rice as this was very rare at that time.

  Although being very very healthy it is being forgotten over the years and its place is occupied by some today's fancy grains. But they says that some traditions never die! These gems are making a great comeback in our kitchen with much influenced by their healthiness and nutritious qualities.

    A bowl full of piping hot "UKAD SHENGOLE" (Traditional Maharashatrian Preparations )made of jowar flour with generous drizzle of homemade ghee over it or a Bajra Khichdi with homemade jowar papad with lasun/garlic chutney/Pickle with amount of oil/ghee over it was the quintessential food in rural Maharashtra,So after a long break it is once again making a great comeback due to influenced by their nutritional values.

    Owing to the array of health benefits that these millet's are imparting, and rising gluten sensitivity among-st the people is the main reason for undergoing and widely accepting these ancient grains in home and including restaurants.

    "Millet's and grains help to maintain health as it maintains blood sugar levels and increase the bio-availability of vitamins and grains. These should be included in our day to day diet in order to have a higher nutritional value due to the presence of high fiber contains, and can be used in many forms like multi-grain flour for making roti's/bhakri's,salads or soups, and some indulging chats too."

   Millet's like Nachni/ragi,jowar, bajra an integral part of/in our Indian ethos and diet and have long been forgotten, as urban India considered these to be the diet of the poor or limited to farmers or tribal only.

   Traditionally occupying a proud place in Indian homes and made use of from breakfast to dinner items like upma, roti's, bhakris, porridge and even desserts like cakes and cookies in modern form as millets have now made great  a comeback.

   The wonder grain rajgira, also comes in flour and grain form, and is used in to make ladoo's ,roti's, thepla's, poori's and basically demanding fasting food as we have array of festival/vatra. Sprouting helps amaranth/Rajgira seeds enhances their nutritional value and can be added to salads too. Similarly, buckwheat hugely popular as it is gluten free and is eaten freely in fasting days in the form of numerous forms.Amaranth/rajgira, barley, buckwheat are some of the popular choices now a days.

   As i am long talking about ancient millet's as my today recipe is also inspired by same one of the healthy grains called Buckwheat or kuttu ka aata in most part of India.Although buckwheat is not so widely used in Maharashtrian cuisine as it grows in Northern Part of India.Today i tried to pair it with Quintessential Maharshtrain Cabbage Vadi's which is mostly prepared using gram flour as a key ingredient along with crushed ground nuts and few simple spices.

   I tried Buckwheat flour in Cabbage Vadi's as Rupesh hardly prefers to eat gram flour based delicacies usually in any form.I tell you he likes these vadi's so much as i prepared it again to photograph and post here on my blog to share with you all.Do try these if you are also health conscience and also who hates/dislikes cabbage as i do.😢 

Buckwheat Cabbage Vadi 

Ingredients

1.1 cup buckwheat flour

2.1/4 cup gram flour 

3.1/4 cup rice flour (Skip if you have gluten sensitivity)

4.1 tsp ginger and garlic paste

5.Salt to taste

6.1 tbsp oil 

7.1/4 tsp cumin seeds

8.1 tsp red chili powder

9. pinch of turmeric powder

10.1/2 tsp cumin coriander powder

11.1 1/2 cup shredded cabbage

12. pinch of asafoetida 

How to Prepare:

1.In a big bowl add all flours, next add all spice powders and mix well and make a thick batter with enough water. and keep aside.

2.In another pan heat oil, add cumin seeds, asafoetida and once sauteed ,add cabbage and sauteed it again.Once cabbage is slightly cooked add flour batter and stir well so that no lumps should form and cook well for 5 to 6 mins or until flour mixture thickens.

3.Next grease the plate with little oil and pour the entire mixture and spread it out evenly and let it cool.

4.Once the mixture is cool enough, cut into pieces and deep/shallow fry in require oil.

5.Serve it with curd chutney/Tomato ketch up/mint chutney.

How to make Curd Chutney is here

In a big bowl add curd+ tbsp of crushed ground nut powder+salt +sugar+ crushed green chilies+fresh chopped coriander and whisk well and serve with cabbage vadi's.😍😍