How to make Steamed Vegetable Karanji - SK Khazana -

These karanjis are not stuffed but make a very tasty snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrot (गाजर), Purple cabbage (परपल कैबेज / लाल बंदगोभी)

Cuisine : Maharashtrian, Indian

Course : Snacks and Starters

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For more recipes related to Steamed Vegetable Karanji - SK Khazana checkout Stir Fried Vegetables with Chilli and Basil, Vegetable Crudites With GreekYogurt Dip, Chinese Stir-Fried Vegetables, Vegetable Tempura . You can also find more Snacks and Starters recipes like Moong Dosa Parmesan French Fries Mini Dosa Rolls Noodle Cake with Chicken

Steamed Vegetable Karanji - SK Khazana

Steamed Vegetable Karanji - SK Khazana Recipe Card

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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Steamed Vegetable Karanji - SK Khazana Recipe

  • Carrot grated 1 small

  • Purple cabbage shredded 1/2 small

  • Cabbage shredded 1/2 small

  • Oil 1½ tablespoons + for greasing

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 1/2 teaspoons

  • Green chillies chopped 2-3

  • Curry leaves chopped 7-8

  • Onion finely chopped 1 medium

  • Salt to taste

  • Rice flour 1 cup

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Coconut chutney to serve

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Keep the karanjis on a serving plate and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.