Cabbage Jowar Muthias


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Muthias are an all time favourite snack for Gujaratis, but for some people they may be very new. These are steamed dumplings that can be made with 2 or 3 kinds of flour combinations and can be flavoured with different vegetables like methi, mooli (radish), bottle gourd (doodhi / lauki) etc. This version uses cabbage and jowar flour to provide you with plenty of fibre and flavour. You can try eating these to lower down your caloric intake but do remember to limit the oil used for the tempering. These muthias make a great snack, accompanied by a fruit or a fruit juice.

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Serves 4.
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Ingredients



For the muthias
1 cup grated cabbage
1 cup jowar (white millet) flour
5 tbsp low fat curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
2 cloves of garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
1 tbsp sugar
salt to taste

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

For the garnish
2 tbsp chopped coriander (dhania)

Other ingredients
oil for greasing

Method

    For the muthias

    1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
    2. Divide the dough into a 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 for 10 to 12 minutes till firm.
    4. Remove, cool and cut into 25 mm (1") thick slices.

    How to proceed

    1. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and curry leaves.
    2. Add the sliced muthias and sauté over a low flame till they are lightly browned.
    3. Serve hot, garnished with the coriander.
    Nutrient values per serving
    AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
    58 gm127 kcal3.7 gm24.0 gm1.8 gm203.0 mcg30.0 mg46.6 mg1.2 mg9.6 mcg0.7 gm
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