Cabbage Dhokla

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 1 cup ( 200 g ) - gram flour / besan
  • 1 cup ( 200 g )- sour curd
  • 4 tbsp - shredded cabbage (remove thick nerve)
  • 2 tsp - eno fruit salt or 1 packet
  • 1/2 tsp - salt
  • 1/2 tsp - sugar (optional)
  • 1/4 cup water (50 ml) - for mixing
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - ginger paste
  • 1/2 tsp - extra oil to grease the pan
  • For seasoning:
  • 2 tsp - cooking oil
  • 1 tsp - mustard seeds
  • 1/2 tsp - cumin seeds ( jeera )
  • 2- green chillies, slit lengthwise
  • 1 spring- curry leaves (6 nos)
  • 3 tsp - lemon juice
  • 1/4 tsp - hing ( asafoetida )
  • 2 tsp - coriander leaves, chopped
  • 1 tbsp - desiccated coconut ( optional )
  • For Seasoning :
  • 1 cup ( 200 g ) - chopped coriander leaves ( or 150 g - coriander leaves and 50 g mint leaves )
  • 1- onion, chopped
  • 2 tsp - lemon juice
  • 2- green chillies
  • 1/2 tsp - salt ( or to taste )
  • 1/2 tsp - sugar ( or to taste )
  • 1/2 - inch piece ginger
  • 2 - 3 tbsp - extra water

How to Make Cabbage Dhokla

  • 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

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