Cabbage Jowar Muthias

Preparation :10 mins
Cook :29 mins
Total Time :39 mins
Servings :Makes 2 servings

Ingredients :

1 cup grated cabbage
1 cup jowar (white millet) flour
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tbsp sugar
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
green chutney

Method :

Combine the cabbage, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, ¼ tsp of asafoetida, sugar and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water.
Divide the dough into 2 equal portions and shape each portion into 125 mm. (5\") cylindrical roll.
Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes. Allow it to cool completely.
Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the remaining ¼ tsp of asafoetida and curry leaves and sauté for a few seconds.
Add the sliced muthias, mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally.
Garnish with coriander and serve hot with green chutney.