Prepare the Split Chickpeas:

• Soak split chickpeas (chana dal) for two hours until well softened.
• Transfer the soaked dal to a mixer grinder. If you don't want to use whole dal, you can use chickpea flour instead.
• Add a small half teaspoon of cumin seeds and a small half teaspoon of carom seeds (Ajwain).
• Grind this mixture without adding water. The goal is a coarse, not a fine paste.

Combine Ingredients:

• Transfer the ground dal to a bowl.
• Add 200 grams of cabbage, which has been partly finely chopped and partly coarsely chopped.
• Add a paste of green chilli, ginger, garlic, and a little cumin seeds (about 1.5 teaspoons total, adjust chillies to your spice preference).
• Add a pinch of asafoetida powder and a little turmeric powder.
• Add 1.5 teaspoons of white sesame seeds.
• Add coarsely crushed coriander seeds (whole coriander seeds, not a fine powder).
• Add salt to taste.
• Add a handful of chopped coriander leaves, including the stems.
• Add two tablespoons of gram flour (besan) and one tablespoon of rice flour.

Mix and Form:

• Mix all ingredients thoroughly without adding any water. The cabbage will release its own water.
• The mixture should come together nicely. (Optional: You can also add spinach or a pinch of baking soda if desired.)
• You can form these into round patties or press them flat.

Steam the Vadi:

• Heat water in a pot or Kadai (wok) with a steamer plate inside. You can also use a pressure cooker.
• Lightly grease the steamer plate with oil.
• Take a portion of the mixture and spread it evenly on the greased steamer plate. You can wet your hands slightly to help spread it.
• Use a knife to make a few cuts on the surface of the flattened mixture. This helps the steam penetrate and cook it evenly.
• Cover the pot tightly and steam for 10-15 minutes until cooked through.
• Once cooked, remove from the heat and let it cool completely.

Cut and Fry:

• Once cooled, gently remove the steamed vadi block from the plate.
• Cut the block into desired shapes, such as squares or diamonds.
• Heat 1 to 1.5 ladles of oil in a tawa (griddle).
• Place the cut vadi on the tawa, leaving space around them.
• Fry on medium heat. You don't need to deep fry; light frying is sufficient.
• Flip after about a minute and continue to fry until golden brown and crispy on both sides.
• Once fried, remove and place on a sieve to drain excess oil.
• Your "Crispy Cabbage Chickpea Vadi (Kobi Vadi)" is ready to be served.

These Vadi are delicious and can be stored for 2-3 days. You can steam them and then fry them as needed.