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Cabbage Jowar Muthias ( Know Your Flours )

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Muthias

  2. 1 cup grated cabbage

  3. 1 cup jowar (white millet) flour

  4. 1/4 cup curds (dahi)

  5. 1 tbsp chopped coriander (dhania)

  6. 1/2 tbsp lemon juice

  7. 1 tsp ginger-green chilli paste

  8. 1 tbsp grated garlic (lehsun)

  9. 1/2 tsp turmeric powder (haldi)

  10. a pinch soda bi-carb

  11. 1 tbsp sugar

  12. salt to taste

  13. 1/2 tsp oil for greasing

  14. Other Ingredients

  15. 2 tbsp oil

  16. 1 tsp cumin seeds (jeera)

  17. 1/4 tsp asafoetida (hing)

  18. 3 to 4 curry leaves (kadi patta)

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients together in a bowl and knead to make soft dough using enough water.

  2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll of approx.

  3. mm. (5") in length.

  4. Place the rolls on a greased thali and steam for 10 to 12 minutes till firm.

  5. Remove, cool and slice into 25 mm (1") thick slices. Keep aside.

  6. Heat the oil in a deep pan and add the cumin seeds.

  7. When they crackle, add the asafoetida and curry leaves and sauté for 10 seconds.

  8. Add the sliced muthias and sauté for 3 to 5 minutes or till they are lightly browned. Serve hot garnished with coriander.

  9. Handy tip: muthias can be made with other flours and combinations of flours too. It can also be flavoured with different vegetables like fenugreek leaves (methi), radish (mooli), bottle gourd (doodhi) etc.

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