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Saturday, March 19, 2011

Cabbage Muthia

1 cup Wheat flour / Godhi Hudi
1/4 cup Semolina/ Bombay Rava / Fine Sooji / Sanna Sajjige
3 cups finely chopped Cabbage
4 - 5 Green Chillies (2 -3 for Batter , 2 for Seasoning)
5 - 6 tsp Oil (3 tsp for Batter, 1/2tsp for applying to the sides of cooker container, 2 for Seasoning)
1 tsp Lemon Juice
1 tsp Sugar
Big Pinch of Turmeric powder
Salt to taste
2 - 3 tsp dried Fenugreek leaves / Kasuri methi
5 - 6 strands of Coriander leaves
1 tsp Mustard seeds
1 tsp Sesame seeds
1/4 tsp Cumin seeds
7 - 8 Curry leaves
2 broken Red Chillies

Chop the cabbage and 2-3 green chillies into small pieces as shown in the picture below.

Put wheat flour, semolina, 3 tsp oil, salt, lemon juice, sugar, turmeric powder, dried fenugreek leaves, chopped cabbage, green chillies in a vessel and mix them well by adding sufficient amount of water as shown in the picture below.

Put 1/2 tsp oil in a pressure cooker container and spread it properly. Put the prepared muthia batter in the container as shown in the picture below.

Cover one plate, steam cook for about 10 mins in high flame and another 35-40 mins in medium/low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 15 mins.

Take the muthia from pressure cooker container as shown in the picture below.

Cut the muthia into 1/2 inch thick and 1 inch long sized pieces as shown in the picture below.

Cut the green chillies into two halves. Chop the coriander leaves into small pieces.
Put mustard seeds, cumin seeds, sesame seeds, broken red chillies, oil in a pan/tava and heat. Once it starts spluttering, add curry leaves, green chillies and fry them for about 30 seconds.

Spread the seasoning evenly over the pan and place the muthia pieces as shown in the picture below.

Roast all the sides of muthia in medium/low flame for about 15 mins. Add chopped coriander leaves.

Mix them well and again roast all the sides of muthia for about 10-15 mins in medium/low flame. Transfer this to serving bowl and serve hot along with mint chutney. I tried this recipe from Manjula's Kitchen. Thanks Manjula for the recipe.