Sooji Cabbage Dhokla

INGREDIENTS
Rava/Sooji/Semolina – ⅔rd cup
Curd – 1 cup
Cabbage – 1 cup, grated
Salt – ¼ teaspoon
Oil – 2 teaspoon for tadka and ½ teaspoon for greasing
Mustard seeds (rai) – ⅛th teaspoon
Water – ⅛th cup
Coriander leaves for garnishing

Preparation :
Mix sooji, curd, cabbage, water and salt in a large bowl and leave it covered for 10-15 minutes.
In the meantime, grease a deep dish with oil and fill a pan/cooker with a little warm water for steaming.
Check the consistency of the batter. It should be smooth.
Pour the batter into the greased vessel and place it in the pan/cooker for steaming.
Cover the pan with a lid. Place a cloth between the pan and the lid to soak up the steam rising from the pan.
Steam the dhokla for 20 minutes on medium flame.
Check the batter after 20 minutes, it will have risen as shown in the image below.
Insert a knife into the dhokla and if it comes out clean, it means the dhokla is done and you can turn off the flame.
Let the dhokla rest in the pan till it cools down completely and then cut it into squares.

Disclaimer - If your child suffers from any allergy , please consult your doctor before feeding him/her any foods that may contain them.

Image Courtesy : Google
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