Ingredients:

• 2 cups – shredded Cabbage
• 1 cup – dhokla flour
• 1/2 cup – besan
• 1/2 cup – Wheat flour
• 1 cup – yogurt
• 1/2 cup – sesame seeds
• Green chillies – 4
• Salt to taste
• 2 tbsp – ginger-garlic paste
• 1 tbsp – cumin-coriander powder
• 2 tsp – Turmeric powder
• Oil for sauteing
• Mustard Seeds – 1/2 tsp
• Curry leaves – a few
• Coriander leaves for garnishing

Method:

1. Mix cabbage, dhokala flour, besan, wheat flour, sesame seeds, green chillies, salt, ginger-garlic paste, cumin-coriander powder and turmeric
2. Make a soft dough, adding yogurt
3. Grease the plates
4. Make big long shaped muthiyas and steam each plate for 20 mins.
5. When cool, cut into pieces.
6. Heat oil splutter mustard, add curry leaves and pour it on muthiya pieces.
7. Sprinkle chopped coriander and serve hot.

Recipe courtesy of Lizy Solanki