Cabbage Muthia

Preparation time: 15 mins
Cooking time: 20 mins
Ingredients

• 2 cups grated Cabbage
• 1/2 cup Besan(Chickpea flour)
• 2 tbsp Whole wheat flour
• 1 tsp Green chili paste
• 1 tsp grated Ginger
• 1 tsp Carom seeds(ajwain,optional)
• 2 tsp Kasuri methi
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• a pinch of Lemon Salt(citric acid)
• a pinch of Cooking soda(optional)
• 1 tbsp Oil
• 1/2 tsp Sugar
• Salt to taste

For Tadka

• 1 tbsp Oil
• 2 Red Chilies broken
• 1 tsp Sesame seeds
• 1/2 tsp Mustard seeds
• 2-3 Green chillies,slit
• few Curry leaves
• Coriander leaves,to garnish

Method

1. Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.
2. The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough, softer than the roti dough. If your dough becomes very soft add a couple of tbsp of besan to it and mix well.
3. Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins.
4. To check it whether its done use the toothpick method.Just prick them with the tooth pick, if it comes out clean then it is done otherwise it needs to be cooked for longer time.
5. Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
6. Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
7. Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
8. Garnish with Coriander leaves.