1. Cabbage – 1/2 head
2. Bengal gram flour – 2 tbsp
3. Ginger – 1 tsp grated
4. Fennel seeds powder – 1/2 tsp
5. Cumin powder- 1 tsp
6. Green Chillies – 1/2 tbsp finely chopped
7. Coriander – 1 tbsp chopped
8. Oil as required
9. Mustard seeds – 1 tsp
10. Seasame seeds – 1/2 tbsp
10. Asafoetida – 1 pinch
11. Curry leaves – 1 sprig
Step 1: Wash and chop cabbage; sprinkle some salt over it and keep it closed for 10 minutes. This leaves out water and makes the cabbage soft.
Step 2: Mix the flour to give binding to the dough.
Step 3: Add chopped chilies, cumin powder, fennel seeds powder, ginger and coriander and mix the dough well. Add few drops of water if required to get it to a moldable consistency.
Step 4: This dough can be rolled into small oblong shapes and steamed in steamers or idli cookers.
Step 5: To season the steamed muthias: Chop the muthias into bite sized portions; heat oil, splutter mustard seeds, seasame seeds, asafoetida, curry leaves and toss the muthia pieces into the tempering.
Step 6: Garnish with coriander and serve hot plain or with green chutney.