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Cabbage Muthias


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These steamed dumplings can be served either as a farsaan with a meal or as an anytime snack.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


1 cup grated cabbage
1/2 cup jowar (white millet) flour
1/2 cup leftover khichadi
2 to 3 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
1 tbsp sugar
salt to taste
oil for greasing
2 tbsp chopped coriander (dhania) for garnishing

For the tempering
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1 tbsp oil

Method
  1. Combine all the ingredients in a bowl and knead to make a soft dough using a little water if required.
  2. Divide the dough into a 3 equal portions and shape each portion into a cylindrical roll of about 125 mm (5") in length.
  3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
  4. Remove, cool and cut into 25 mm (1") thick slices.
  5. For the tempering, heat the oil in a pan and add the cumin seeds.
  6. When they crackle, add the asafoetida and curry leaves.
  7. Add the sliced muthias and sauté over a low flame till they are lightly browned.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Recipes Using Left OversBuy this cookbook
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