BM#68 Day 23 -.
The next 4 days of this week will see the last of this series. But I am sure I am going to post many more recipes using millets.
These muthiya were one of the first recipes I made for this series. In fact a few more recipes using jowar but since I was following the pattern of Bajra, Ragi, Jowar and Little Millet, I had to keep them in the drafts.
These muthiyas made for a very filling snack and enjoyed by my family.
Recipe Source here
Jowar Flour 1 cup
Cabbage, finely shredded 1 cup
Salt, Turmeric as needed
Ginger+Garlic+ Green chili paste as needed
Lemon Juice 1 Tbsp
Asafotida 2 pinches
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp, Sesame seeds 1 tsp)
Garnish with chopped coriander leaves
Method Of Preparation -
In a mixing bowl, add all the ingredients except the seasoning.
Sprinkle as much warm water as needed to knead into a stiff dough.
Make about 6-7 1-inch thick logs and place them in a steamer.
Steam them for about 15-20 minutes. Allow it cool.
Remove them, slice into bite sized pieces and set aside.
In a heated pan, add oil and cumin seeds and sesame seeds. After they crackle, add in the sliced pieces and saute until they are slightly brown all over.
Garnish with coriander leaves and serve with chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 40 min