Cabbage and besan dumplings (kobi ka muthiya)

You can eat it just by itself. One of my favourites.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Makes: 10 to 12 dumplings

Ingredients

For the dumplings

  • 2 cups grated  cabbage
  • ¼ tsp asafoetida (hing)
  • 3 tbsp besan (gram flour)
  • Salt to taste
  • 1 tbsp semolina (rawa)
  • ½ tsp dhania powder (coriander powder)
  • ½ tsp turmeric powder (haldi)
  • 1 tbsp coriander (kothmir)
  • ¼ tsp ginger green chilli paste
  • ½ tsp lemon juice
  • 1 tsp sugar

 

For the tempering

  • 2 tsp oil
  • 1 tsp rai (mustard seeds)
  • 1 tsp white til (sesame seeds)
  • 3 kadi patta (curry leaves)

 

Accompaniments

  • Coriander chutney

Method

  1. Mix all the ingredients together
  2. Squeeze the mixture, make small dumplings and place them in a steamer
  3. Steam for 8 to 10 minutes till done.
  4. Remove from the steamer and allow to cool for a minute.

 

How to proceed

  1. Heat the oil add the rai, till, kadi patta.
  2. Saute the dumplings on both sides till they turn brown in colour.
  3. Serve hot with coriander chutney.

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