Ingredients
3 C finely grated cabbage
1 cup whole wheat flour
2 tbs. Oil
salt to taste
1/4 tsp.turmeric
1 1/2 Tbsp yogurt
1 Tbsp ground green chili
1 Tbsp ground ginger
1 tsp. sugar
Preparation
Grate cabbage and keep it aside. Mix flour, salt, turmeric, sugar and oil in a into a large bowl or thali. Add grated cabbage, chili-ginger paste and yogurt and make the dough. Never rub hard, mix with a light touch.
Put water to boil in a large pan and place a sieve (or a lid with holes) in it in such a way that boiling water will be lower down and would not touch the bottom of the sieve. Once water begins to boil, shape the dough into thick “sausages” – again use a light touch, and place them on the sieve. Close the lid. (If you use pressure cooker, use it as a pan and do not use the ring or weight –pressure should not build up). Close the lid and steam muthiyas for about 20 minutes. Test it with a knife; it should come almost clean. You may taste it too; it should taste cooked. Let them cool.
Slice muthiyas into 1/2 inch wide pieces. Heat 2 tbsp. oil in a frying pan, add mustard seeds. When they crackle, add 1 red dry chili, a pinch of asafetida and sesame seeds. Add sliced muthiyas. Heat them for 5-10 minutes till they are light brown, turning them so that they are evenly coated with oil.
Take them off the stove. Squeeze a tsp. of lemon juice over them. (optional–it depends on how you like them–I do not, so I do not use it). Garnish with chopped coriander. Serve hot.
Important!
Add flour to cabbage and not the other way round.
Just add enough flour to cabbage to bind it. Use a light touch, whether mixing or shaping muthiyas.
