Cabbage Jowar Muthias ( Acidity Recipe)


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These muthias make a great breakfast, when accompanied by a fruit or a fruit juice.

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Makes 4 servings
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For The Muthias
1 cup grated cabbage
1 cup jowar (white millet) flour
5 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
1 tbsp sugar
salt to taste

For The Tempering
1 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

Other Ingredients
1/4 tsp oil for greasing
2 tbsp chopped coriander (dhania) for garnishing

For the muthias

  1. Combine all the ingredients together in a bowl and knead to make a soft dough using enough water.
  2. Divide the dough into 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
  3. Place the rolls on a greased steaming dish and steam over a medium flame for 10 to 12 minutes or till they are firm.
  4. Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

  1. For the tempering, heat the oil in a non-stick pan, add the cumin seeds and fry till they crackle.
  2. Add the asafoetida and curry leaves and fry for few more seconds.
  3. Add the sliced muthias and sauté over a low flame till they are lightly browned.
  4. Serve hot garnished with coriander.
RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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