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Cabbage Muthias Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 1 cup grated cabbage
- 1/2 cup jowar flour white millet
- 1/2 cup leftover khichadi
- 2 tbsp to 3curds dahi
- 1 tbsp Chopped coriander dhania
- 1/2 tbsp Lemon juice
- 1 tsp ginger-green chilli paste
- 1/2 tsp Turmeric powder haldi
- pinch aof baking soda
- 1 tbsp sugar
- salt to taste
- Oil for greasing
- 2 tbsp chopped coriander for garnishing dhania
For the tempering
- 1 tsp Cumin seeds jeera
- 1/4 tsp Asafoetida hing
- 3 leaves to 4 curry kadi patta
- 1 tbsp Oil
Ingredients
For the tempering
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Instructions
- Combine all the ingredients in a bowl and knead to make a soft dough using a little water if required.
- Divide the dough into a 3 equal portions and shape each portion into a cylindrical roll of about 125 mm (5") in length.
- Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
- Remove, cool and cut into 25 mm (1") thick slices.
- For the tempering, heat the oil in a pan and add the cumin seeds.
- When they crackle, add the asafoetida and curry leaves.
- Add the sliced muthias and sauté over a low flame till they are lightly browned.
- Serve hot garnished with coriander.