Dhoodhi Pitla

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Raw rice - 2 tsp
  • urad dal - 2 tsp
  • pepper - 1/2 tsp
  • coriander - 1/4 of a bunch
  • coconut - 1/2 cup
  • green chillies - 4-5
  • hing - a pinch
  • channa dal - 1/2 tsp
  • groundnut - 1tsp
  • milk - 1 cup
  • cabbage or bottle gourd (ghiya/dhoodhi) - 1 cup (shredded if cabbage and cut into cubes if ghiya)

How to Make Dhoodhi Pitla

  • Fry the rice, urad dal and pepper until the dal is reddish brown and the rice white and crispy.
  • Grind the fried ingredients with fresh grated coconut, green chillies, coriander and hing into a smooth paste.
  • Keep the paste aside.
  • Make a seasoning of mustard and channa dal, add groundnuts and fry for some time.
  • Add the vegetable (cabbage or bottle gourd) and 1/2 cup of water.
  • Cook with salt until the vegetable turns soft.
  • Add the coconut-green chilli paste and boil well.
  • Cool to room temperature, add milk and mix well.
  • Bring to boil once again.
  • Serve hot with rice.