Cabbage Jowar Muthias ( Acidity Recipe)
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 20435 times
These muthias make a great breakfast, when accompanied by a fruit or a fruit juice.
- Combine all the ingredients together in a bowl and knead to make a soft dough using enough water.
- Divide the dough into 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
- Place the rolls on a greased steaming dish and steam over a medium flame for 10 to 12 minutes or till they are firm.
- Remove, cool and cut into 25 mm (1") thick slices.
- For the tempering, heat the oil in a non-stick pan, add the cumin seeds and fry till they crackle.
- Add the asafoetida and curry leaves and fry for few more seconds.
- Add the sliced muthias and sauté over a low flame till they are lightly browned.
- Serve hot garnished with coriander.
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