Clean and shred cabbage into rough pieces. It can have big chucks of them too.
In a bowl, take the cabbage and add salt chilli powder, chopped coriander, curry leaves and the besan. spoon by spoon. When you start mixing you will know the consistency of the mixture. It should be loose but more packed like in Onion pakods.
No need to add water, but this again depends on the texture you get. If you add water, it might duck more oil.
Heat a kadai with oil. Once its hot, scoop a spoon full of batter and drop into the hot oil. Simmer for 2 mins and turn around so that both sides are well cooked.
Drain to a kitchen towel.