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Cabbage Muthiya by Rupam

Ingredients
Muthiya -
Semolina 1/2 Cup (8 tbs)
Whole wheat flour 1/2 Cup (8 tbs)
Besan 1/2 Cup (8 tbs)
Salt To Taste
Turmeric powder 1/4 Teaspoon
Cumin and Coriander seed powder - Dhaniya jeera powder 1/2 Teaspoon each
Baking soda 1 Pinch
Cabbage 2 Cup finely chopped
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Green chili paste To Taste
Curd - Dahi - 3 Tablespoon
Lemon juice 1 Tablespoon
Tempering -
Oil 6 Tablespoon
Mustard seeds 1/2 Teaspoon
Sesame seeds 1 Teaspoon
Lemon juice - 1 tsp
Coriander 1 Teaspoon, finely chopped

Process -

Mix all the ingredients listed under Muthiya except the soda and leave it aside for about 10 minutes. The cabbage releases some water, which should be good enough to bind it all together. You can add more water if needed. Add the baking soda. Conversely, If the mixture becomes too watery, you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know it is done.
If you have a steamer, heat water in it. Or use idli stand in the pressure cooker to steam these. You will have to shape them smaller to be able to fit in the idli stand.
Remove the whistle from the pressure cooker and let it steam for about 25 minutes on medium heat. Check with a toothpick to make sure its cooked from inside.

Heat the oil in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add ¼ tsp of asafoetida and curry leaves and sauté for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.

Cook the Muthiya for a minute or two till all the tempering is well coated, and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.
Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.
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