New Update
/sanjeev-kapoor/media/post_banners/200ba5872c1ed8bb98f4bbae6a04ccd88d88b28b7b870a27bcff8e16e1964dbb.jpg)
Main Ingredients | Carrot, Purple cabbage |
Cuisine | Maharashtrian, Indian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 small carrot grated
- ½ small purple cabbage shredded
- ½ small cabbage shredded
- 1½ tablespoons oil + for greasing
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1½ teaspoons split black gram skinless (dhuli urad dal)
- 2-3 green chillies chopped
- 7-8 curry leaves chopped
- 1 medium onion finely chopped
- Salt to taste
- 1 cup rice flour
- ½ teaspoon turmeric powder
- 2 tablespoons fresh coriander leaves chopped
- Coconut chutney to serve
Method
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, split black gram, green chillies, curry leaves and onion, mix and sauté till the onion turns translucent.
- Add carrot, purple cabbage and cabbage, mix and sauté for 2 minutes. Add 1½ cups water and mix well. Add salt, mix and cook till the mixture comes to a boil.
- Add rice flour and turmeric powder and mix till dough is formed. Add coriander leaves, mix well and cook for 1 minute. Transfer into a bowl and allow to cool slightly.
- Grease a karanji mould with oil, take a portion of the dough and place it into the mould and spread it evenly. Press the mould to get the shape of a karanji. Make more karanjis similarly.
- Heat sufficient water in the lower section of a steamer, place the karanjis on the perforated plate, put the lid on and steam for 10 minutes.
- Keep the karanjis on a serving plate and serve hot with coconut chutney.
Advertisment