Indian Steamed Dumplings
|Citric acid||1⁄8 Teaspoon|
|Finely shredded cabbage||4 Cup (64 tbs)|
|Gram flour||1 Cup (16 tbs) (Besan)|
|Whole wheat flour||2 Tablespoon|
|Chopped fenugreek leaves/2 tablespoons of dry fenugreek leaves/ kastoori mathi or chopped cilantro||2 Tablespoon|
|Chopped green chili||2 (Adjust To Taste)|
|Cumin seed||1 Teaspoon (Jeera)|
|Mustard seeds||1⁄2 Teaspoon|
|Sesame seeds||1 Tablespoon (Til)|
|Whole red chilies||4|
|Chopped cilantro||2 Tablespoon (Hara Dhania)|
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.
Serve them hot or at room temperature.
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