Cabbage Jowar Muthias
by Tarla Dalal
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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.
- Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
- Divide the dough into a 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 for 10 to 12 minutes till firm.
- Remove, cool and cut into 25 mm (1") thick slices.
- Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and curry leaves.
- Add the sliced muthias and sauté over a low flame till they are lightly browned.
- Serve hot, garnished with the coriander.
Nutrient values per serving
|Vit A||203.0 mcg|
|Vit C||30.0 mg|
|F. Acid||9.6 mcg|
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