For the muthiyas:

1 cup grated cabbage

1 cup besan

1/4 cup curds

1 tbsp chopped Dhaniya

1/2 tbsp lemon juice

1 tsp ginger chili paste

1/2 tsp Haldi powder

Salt to taste

For seasoning {optional}

1/2 tsp oil

1 tsp cumin seeds

3-4 curry leaves

Method:

Combine all the ingredients together in a bowl and knead to make soft dough using enough water.

Divide dough into 4 equal portions and shape each portion into a cylindrical roll of 5” in length.

Place the rolls in a greased thali and steam for 10- 12 minutes till firm. Remove, cool and slice into thick slices and keep aside.

Heat oil; add cumin seeds and when they crackle add hing, curry leaves and sauté for 5 minutes.

Add sliced muthiyas and sauté for 3-5 minutes. Serve hot garnished with coriander.