Ingredients:
for Muthia:
Gram flour (basen) -1 cup
whole wheat flour(Aata) -2 tablespoons
Cabbage -2 cups very finely shredded
Fenugreek leaves -2 tablespoons finely chopped
Sugar -1/2 teaspoon
Citric acid -1/8 teaspoon
Green chili -2 very finely chopped
Cumin seed (jeera) -1 teaspoon
Turmeric (haldi) -1/2 teaspoon
Salt -to taste
Oil -2 tablespoons
for Seasoning and Garnish:
Oil -2 tablespoons
Mustard seeds -1/2 teaspoon
Sesame seeds (til) -1 tablespoon
whole red chili -4
chopped Coriander -2 tablespoon
Method:
Combine gram flour, whole wheat flour, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Make two equal parts of the flour mixture.
Add the cabbage to the one flour mixture part and mix well to make soft dough. Add water if needed.
Add the fenugreek leaves to the second flour mixture part and mix well to make soft dough. Add water if needed .
Grease your fingers and divide both the mixture into small ball or roll shape.
Make and steam the Muthias immediately after making the dough else veggies will start to leave water and dough will be very soft or sticky.
Put the muthias slowly onto the steamer plates. Cover and steam them for 18 to 20 minutes. Test by inserting a knife or fork, it should come out clean.
You can steam them in batches if your steamer has only one plate. I've 3 tier steamer so I did it in one go but on different plates for both the flavours.
Let the muthias cool down. Slice each one into two pieces off as after steaming they will be double or more in size.
Seasoning/Roasting Muthias:
Heat the oil in the heavy frying pan over medium heat. Add the mustard seeds. Once they start to crackle, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three to four minutes or until they are light golden. Garnish them with chopped coriander.
Do this roasting separately for both flavours.
Serve them hot or at room temperature with ginger/masala tea.
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