Knol khol leaves and sweetcorn Steamed dumpling/patties:

Desi sweet corn is in season now and we get plenty from local vendors. Indian maize corn isn’t sweet, but when it is cooked and mashed  or ground into paste it has the binding ability due to its starchy texture.

We all enjoy our seasonal roadside  bhutta treat, which is nothing but charcoal roasted corn on the cob, makki Ki atta to make roti or as a popcorn. This cereal is healthy, nutritious and can be utilised in a day to day diet, at least in winter months, when it is in the season. Corn kernels have less fat as well as low in calories.

Here, I have used ground corn on knol khol leaves and steam cooked until done. Basic method of making/steaming is like Pathrode or pathra, but ingredients are different. After steaming those folded parcels, it can be devoured as it is like a pathra or steamed dumpling, drizzled with coconut oil or it can be rolled in dry rava mixture and pan fried and served with ketchup.

So, when corn is mixed with Knol khol leaves not only does its nutrition increase but also, we get added benefit of all the goodness of knol khol leaves as well. It is rich in fibre and leaves are big enough to play around and fold however we want.

Recipe goes like this –


Fresh Sweet corn – 2 cups

Onion – 2 (medium) chopped

Green chillies – 2 to 4

Fresh coriander – 1 fist full (chopped)

Cumin seeds – 1 tsp (dry roasted)

Salt – as needed

Chilli  powder – 1 tsp

Turmeric powder – ½ tsp

Fresh coconut – 1 cup ( grated)

Fresh Knol khol leaves – as needed (even cabbage leaves would do)

For Tawa roast:

Small size rava – ½ cup ( chiroti rava)

Hing – ¼ tsp

Red chilli – 1 tsp

Coconut Oil – for frying


-Wash knol khol greens or cabbage greens, drain and keep it ready.

-Make a fine paste of Sweet corn, onion, green chillies, coriander greens, dry roasted cumin, salt, chilli powder, turmeric with coconut.

-Spread the batter evenly on  knol khol leaves, fold the leaves at the two sides, then roll like a mat.

-Finish all the batter, by following this same method, place all those rolls in an idli steamer, cook for 20 minutes.

-After steaming if you want to enjoy hot steamed rolls, smear some coconut oil, and enjoy.


-make a tawa roast by rolling in a rava mix. ( dry mix rava, hing, salt, red chilli powder) :

-Heat iron tawa, place all those steamed dumplings by rolling in rava and pour coconut oil and roast both the sides and serve with tomato ketchup.




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