Preparation time - 15 to 20 minutesCooking time - 30 minutesMakes 2 servingsIngredients:• 1 cup grated cabbage• 1 cup jowar flour• ¼ cup curd• 1 tablespoon chopped coriander• ½ tablespoon lemon juice• 1 teaspoon garlic paste• 1 teaspoon ginger-green chili paste• ½ teaspoon turmeric powder• ½ teaspoon asafoetida (hing)• Salt to taste• 1 teaspoon oil• 1 tsp cumin seeds (jeera)• 3 to 4 curry leaves (kadi patta)Method:1) Mix grated cabbage with jowar flour, curd, coriander, lemon juice, ginger-chili paste, garlic paste, turmeric powder, a quarter teaspoon of asafoetida, and salt in a bowl. Knead this mixture into a soft dough.2) Divide the dough into two equal parts and shape each part into a cylindrical roll. Place these rolls on a greased sieve and steam them in a steamer for about 20 to 25 minutes. Let the rolls cool completely after steaming.3) Once they are cooled, cut each roll into thick slices. Heat some oil in a wide non-stick pan and add cumin seeds.4) When the seeds begin to crackle, add the remaining quarter teaspoon of asafoetida and curry leaves, and sauté briefly.5) Add the sliced muthias to the pan, mix them gently, and cook over medium heat for 2 to 3 minutes until they become light brown.6) Toss them occasionally to ensure even cooking. Finally, garnish with coriander and serve the muthias hot.Nutritive value per serving• Calories: 270 kcal• Carbohydrates: 50 g• Protein: 7 g• Fat: 5.4 g• Fiber: 8 g
Preparation time - 15 to 20 minutesCooking time - 30 minutesMakes 2 servingsIngredients:• 1 cup grated cabbage• 1 cup jowar flour• ¼ cup curd• 1 tablespoon chopped coriander• ½ tablespoon lemon juice• 1 teaspoon garlic paste• 1 teaspoon ginger-green chili paste• ½ teaspoon turmeric powder• ½ teaspoon asafoetida (hing)• Salt to taste• 1 teaspoon oil• 1 tsp cumin seeds (jeera)• 3 to 4 curry leaves (kadi patta)Method:1) Mix grated cabbage with jowar flour, curd, coriander, lemon juice, ginger-chili paste, garlic paste, turmeric powder, a quarter teaspoon of asafoetida, and salt in a bowl. Knead this mixture into a soft dough.2) Divide the dough into two equal parts and shape each part into a cylindrical roll. Place these rolls on a greased sieve and steam them in a steamer for about 20 to 25 minutes. Let the rolls cool completely after steaming.3) Once they are cooled, cut each roll into thick slices. Heat some oil in a wide non-stick pan and add cumin seeds.4) When the seeds begin to crackle, add the remaining quarter teaspoon of asafoetida and curry leaves, and sauté briefly.5) Add the sliced muthias to the pan, mix them gently, and cook over medium heat for 2 to 3 minutes until they become light brown.6) Toss them occasionally to ensure even cooking. Finally, garnish with coriander and serve the muthias hot.Nutritive value per serving• Calories: 270 kcal• Carbohydrates: 50 g• Protein: 7 g• Fat: 5.4 g• Fiber: 8 g
