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Cabbage Dhokla

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Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

How to Make

  • Grease a steel thali or bowl with 1 tsp oil and keep aside.
  • Mix gram flour, curd, finely shredded cabbage, eno fruit salt, salt, sugar (optional), ginger paste and turmeric powder.
  • Add 1/4 cup water to make the batter thicker than that used for making pakodas.
  • Immediately pour the mixture in a greased pan / thali / bowl (3/4 the level of the thali or bowl).
  • Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand.
  • Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam from high to medium and steam for 15 minutes ) or steam in a steamer for 15 minutes on a medium heat.
  • Keep aside for cool for 15 minutes and cut into desired shapes.
  • For seasoning
  • Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing. Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.
  • Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.
  • Green chutney
  • Make a thick paste of the chutney ingredients in a mixer with very little water. Thick chutney goes well for chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 - 3 tbsp water.
  • Recipe Courtesy: Niya's World