In a mixing bowl combine together ataa, grated cucumber, grated carrot, chopped cabbage, ginger-green chillies paste, red chilli powder, dhaniya powder, amchur powder, turmeric powder, heeng, oil, sugar and salt. Mix them well with your hands and make muthia, by taking some mixture in your hand, just press it by closing your fist. The finger impression can be seen, that is why it is known as muthia, muthhi ke jaisa bana huya

Heat some water in a steamer and place a greased plate in it, now place the muthias one by one on the plate. Cover and steam for 15 minutes. After 15 minutes pierce a knife to see whether it is cooked properly or not. If the knife comes out clean, it means it is done

Now in a pan heat oil for tadka and add mustard seeds, jeera and sesame seeds, let them splutter. Then add curry leaves, red chilli and dhaniya powder, mix well. Now add the ready muthias to the tadka and mux well but gently. Roast for 2 minutes then switch off the gas. Take out in a serving plate and serve hot or cold as you prefer. You can have them with any chutney.