Cabbage Jowar Muthias ( Know Your Flours )


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Cabbage jowar muthias are an all-time favourite gujarati snack. These are dumplings that are first steamed and then sautéed in a basic tempering. This flavourful and fibrous snack is also light on the stomach.

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Makes 4 servings
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For The Muthias
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 tbsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
a pinch soda bi-carb
1 tbsp sugar
salt to taste
1/2 tsp oil for greasing

Other Ingredients
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

For the muthias

  1. Combine all the ingredients together in a bowl and knead to make soft dough using enough water.
  2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
  3. Place the rolls on a greased thali and steam for 10 to 12 minutes till firm.
  4. Remove, cool and slice into 25 mm (1") thick slices. Keep aside.

How to proceed

  1. Heat the oil in a deep pan and add the cumin seeds.
  2. When they crackle, add the asafoetida and curry leaves and sauté for 10 seconds.
  3. Add the sliced muthias and sauté for 3 to 5 minutes or till they are lightly browned. Serve hot garnished with coriander.
  4. Handy tip: muthias can be made with other flours and combinations of flours too. It can also be flavoured with different vegetables like fenugreek leaves (methi), radish (mooli), bottle gourd (doodhi) etc.
RECIPE SOURCE : Know Your FloursBuy this cookbook
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 on 31 Dec 10 01:24 AM

 on 30 Dec 10 12:28 PM

I tried this receipe and come out really very well. Since I wanted it early morning for breakfast. I finished with preparation a night before so that It can be ready on time next day. Lil time consuming but worth a try.... Everybody including my 18months son also enjoyed it.