Cabbage muthia (Gujrati snack)

I am not a big cabbage fan, and this is one of the few cabbage dishes that I really like. The seasoning is optional. If you are on a diet, skip the seasoning.

Ingredients

• 1/2 teaspoon sugar
• 1/8 teaspoon citric acid /1 tsp lemon juice
• 4 cups very fine shredded cabbage
• 1 cup gram flour (besan)
• 2 tablespoons whole-wheat flour
• 2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi)
• 2 chopped green chili (adjust to taste)
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons oil

Procedure

• Combine gram flour, whole-wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
• Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
• Divide the mixture with greased fingers into about 14 pieces and drop them on steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
• Let the muthias cool off and then slice them in two pieces.
• For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
• Add muthias and stir-fry them for three to four minutes until they are light brown.
• Garnish them with chopped cilantro.