Recipe – Cabbage Muthia

505
Published on Oct 24, 2014

Grate Cabbage
Cut Coriander leaves
Add Ginger root (Adarakh) paste
Add Green chili paste
Add Besan (Chickpea flour)
Add Jowar (sorghum) atta (Flour)
Add Chawal (rice) atta (flour)
Add Gehu (wheat) atta (flour)
Add Haldi (Turmeric) powder
Add Chili powder
Add Jeera (Cumin Seed) powder
Add Garam masala (mix of cariander seeds, cumin seeds, peppercorns, dry ginger, cardamom, cloves, cinnamon)
Add Dhania (Coriander) Powder
Add Cooking oil
Mix it. If you need you can add some water to make it to a smooth dough
Add Salt
Add Sugar
Make the dough
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.
Make small oblong balls with the dough
Steam them for 15 – 20 minutes
Let them cool completely
Cut them into bite sized pieces
Heat oil in a frying pan
Crackle rai (mustard) seeds in oil
Add Til (Sesame) seeds
Add Hing (Asafoetida) powder
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
Garnish with Coriander leaves and grated coconut [For more videos – http://video.iskcondesiretree.com]

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