Muthiya / Steam vegetable Dumplings (from Rajasthan)

Muthias are steamed vegetable dumplings. I have selected to make them with cabbage, but you can make muthias using zucchini (Italian squash) or Bottle gourd. This is a ery healthy snack for the entire family. Serve them hot/cold along with green chutney or tomato chutney.

Ingredients:
Finly shredded red-cabbage 1 medium size
Gram flour/Besan - 1 cup or as required
Lemon juice 1-2 tblspn
Kastoori methi 2 tblspn (dry roasted and powdered between plams)
Green chilli chopped 2/ as per taste
Cumin seed 1 tspn
Turmeric 1/2 tspn
Salt to taste
Oil 3 tblspn
Mustard seeds 1/2 tblspn
1 tablespoon sesame seeds (til)
Whole red chilli 4
Seasame seeds 2-3 tblspn
Coriander leaves chopped 1/2 cup

Preparation:
Mix gram flour, fenugreek, cumin seed, turmeric, green chili, sugar, lemon juice, oil, and salt in a bowl.
Add the cabbage and mix well. Mixture should be like a very soft dough. (add 1-2 tblspn more gram flour if required)
Divide the mixture with greased fingers into small balls and drop them on a greased idli maker/steamer slowly.
Steam them covered for 18 to 20 minutes.
Put a fork through and check if ready. (fork should come out clean).
Keep them aside to cool and slice them into two.

Heat the oil in frying pan on medium high.
Add mustard seeds after they crackle 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 corriander leaves.
Serve them hot or at room temperature.


Tips:
Make the mixture just before you are ready to steam them. Squeeze them between the palm after shredding.
If you have more quantity, add the salt as and well frying.
You could store these in air-tight container inside fridge for more than a week or freeze them before seasoning.
Thaw the frozen muthias and season them when you wish to serve.