cabbage channa dhal and pappad masala


by: Aaccharyaa

Semi gravy prepared with cabbage ,channa dhal and pappad.A very tasty southindian recipe.


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serves: 4


4 Pappad (appalam) pieces.

1/2 kg Cabbage:

1/2 cup Chana dal(Bengal gram/Kadalai paruppu)

1 Onion: (Chopped finely)

1-2 Tomatoes: (Chopped finely)

pinch Turmeric powder: a

1 tsp Red chilli powder:

2 tsp coriander powder:

1 cup coconut grated

1 tsp fennel seeds

1 garam masala tsp( home made garam masala).

Salt: to taste

3-4 tsps Cooking oil:

2-3 Green chillies: (Can use red chillies too)

1 tsp Ginger & Garlic paste:

Curry leaves: few

leaves coriander few

Nutrition Facts
cabbage channa dhal and pappad masala

Servings Per Recipe: 4

Amount per Serving

Calories: 266

  • Total Fat: 4.8 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 360.7 mg
  • Total Carbs: 49.1 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 7.2 g
  • Protein: 8.7 g

how is this calculated?

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1.  Cabbage channa dhal appalam (pappad)masala method:

2.  Wash and clean the channa dhal .

3.  Chop cabbage into small pieces.

4.  Pressure cook the channa dhal .(as shown inthe picture).

5.  Meanwhile heat oil in a pan and do seasoning with garam masala,ginger & garlic paste.Saute it till raw smell goes.

6.  Add curry leaves,corriander leaves turmeric powder.

7.  Then add onions and saute till translucent.

8.  Then add tomatoes and saute till it becomes mushy.

9.  Add chilli powder and salt and cook for few minutes.

10.  Add cabbage and pappad(made it to 4 pieces) saute it for a few minutes.

11.  Then add the cooked dhal to it.

12.  Then add turmeric powder,chilli powder and coriander powder one by one to it.

13.  Add little water to adjust the consistency (it shouldn’t be too thick)

14.  Sim the stove and allow to cook for 4-5 mins.

15.  Now cabbage masala ready toserve .

16.  This cabbage masala goes well with rice and also with chappathi.

Cooks' note:
Dont add more water.

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