Cabbage Dhokla - a delicious way to relish Cabbage as part of Steamed Lentil Snack!

During my Masters in Management Studies days, my friend used to get these delicious steamed snacks in her Lunch box. I was pleasantly surprised when she told me these are Cabbage Dhoklas. Somehow of all the various forms of dhoklas that I have relished this stuck out to be really DELISH.

On sharing this new found way to introduce cabbage in our diet, Amma too had to try this out ASAP! Since we all loved it, this has been yet another way that we enjoy our Dhoklas! These being steamed and having just about a teaspoon of oil, is really a healthy Snack | Breakfast or even a Light Supper Option!

INGREDIENTS

1 cup Cabbage, grated 

1 cup Besan | Chick Pea Flour
1/2 cup Dahi | Yogurt
3/4 cup Water | approximately
1 tsp Green Chilli, finely chopped
1/2 tsp Jeera | Cumin Powder
1/2 tsp Dhania | Coriander Powder
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
To taste Salt
1 tsp Fruit Salt
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1 tblsp White Til | Sesame Seeds
A pinch Hing | Asafoetida Powder
1 sprig  Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
Oil, for greasing plate

METHOD

• Prepare a steamer filled with water and keep it for the water to boil.
• Grease the dhokla plates. Keep aside. 
• In a mixing bowl, combine besan, grated cabbage, yogurt, haldi, red chilli powder, dhania powder,jeera powder, chopped green chilli and salt.
• Add a little water at a time to make a thick batter. The batter must be of dropping consistency.
• Gently fold in fruit salt and pour dhokla batter into the greased dhokla plates. 
• Place dhokla plates into the ready steamer and steam on high flame for about 10 minutes. 
• Once steamed, remove Cabbage Dhokla from the steamer and keep aside for 5 minutes. 
• In a small kadhai heat oil and add rai and til. As rai begins to crackle add hing and kadhi patta.
• Switch off the gas and pour tempering on the dhokla plates. Spread the tempering nicely across the surface.
• Garnish with chopped dhania leaves. 
• Cut to desired shape and serve along with Green Chutney.

Note:

a. Instead of Fruit Salt you can also use 1/2 tsp Baking Powder.

We have used:

1. LG Hing Powder

2. Tata Salt Lite

3. Til Sona Sesame Oil

4. Eno Fruit Salt

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.