Steamed Vegetable Karanji

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

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