Ingredients
8 ounces cabbage / 227 gm
2 eggs
⅛ cup coriander leaves
⅓ tsp salt
¼ cup all-purpose flour
green chilies finely chopped to taste
1 tablespoon oil
Instructions
Thinly slice the cabbage and place it into a mixing bowl.
Add the eggs, salt, and dill to the bowl. Stir well to combine.
Add the flour and mix until all ingredients are well incorporated.
Heat the oil in a non-stick skillet over medium heat.
Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ – 1-inch thick.
Cover the skillet with a lid and cook for about 5-7 minutes.
Flip the pancake with the help of a plate and cook for another 5-7 minutes, until both sides are golden brown.
Serve hot with any dip of your liking or curd and pickle.
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