Mar 3, 2012

Cabbage Dhokla


Cabbage Dhokla - A delicious Gujarati snack !!!

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes: 10 - 12 medium size pieces

You will need

1 cup ( 200 g ) gram flour / besan

1 cup sour ( 200 g ) curd

4 tablespoons shredded cabbage (remove thick nerve)

2 teaspoon Eno fruit salt or 1 packet

1/2 teaspoon salt ( or salt to taste )

1/2 teaspoon sugar (optional)

1/4 cup water (50 ml) for mixing

1/4 teaspoon turmeric powder

½ teaspoon ginger paste

1/2 teaspoon extra oil to grease the pan

For Seasoning:

2 teaspoons cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

2 green chillies , slit lengthwise

1 spring curry leaves (6 nos)

3 teaspoons lemon juice

1/4 teaspoon hing ( asafoetida )

2 teaspoon coriander leaves, chopped

1 tablespoon desiccated coconut ( optional )

Method

Grease a steel thali or bowl with 1 teaspoon 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 th 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 coolfor 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 ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat & Khandvi .... )

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger

Extra 2 - 3 tablespoons water

Method

Make a thick paste of above 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 tablespoon water.

2 comments:

Turmeric n Spice said...

v interesting variation - got to try it

Shobha said...

will try adding the cabbage next time..usually I make plain dhoklas.