Kobi-Gajar-Jowar na Muthia

Name: Kobi-Gajar-Jowar na Muthia
Total time: 1200 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 1 cup chana dal dal Moong dal mix of , tuver and Moong; wheat 1/4 cup kansaar/fine cracked; 1/3 cup Jowar Flour; 1 cabbage small - cut in small pieces; 2 carrot - grated; 1 cup Yogurt; 1.5 tbsps oil; 1 tbsp sesame seeds; to taste Salt chilly and red powder; 3 green chillies; 1 tsp Turmeric; 2 tsps dhaniya jeera powder; grease Oil to the steamer trays; optional Methi beetroot leavespeasgarlicspinachboiled

pinksocks @cook_7828550

Muthias come is a lot of forms, deep fried, steamed, steamed or steamed and stir fried. They are a power house of whole grains, vegetables and are sturdy health wise.
I have found a super simple way to make a keep muthia's base ready to use. Once it is available, it takes almost 10 minutes to assemble dinner/snack. I used Moong dal, tuver dal, cracked wheat and chana dal as the base. To this I keep adding flours like jowar, bajra, ragi etc to make the muthias.

pinksocks @cook_7828550

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Ingredients

20 mins

2-portion

1 cupchana dal dal Moong dal mix of , tuver and Moong
wheat 1/4 cup kansaar/fine cracked
1/3 cupJowar Flour
1cabbage small - cut in small pieces
2carrot - grated
1 cupYogurt
1.5 tbspsoil
1 tbspsesame seeds
to tasteSalt chilly and red powder
3green chillies
1 tspTurmeric
2 tspsdhaniya jeera powder
grease Oil to the steamer trays
optionalMethi beetroot leavespeasgarlicspinachboiled

Saved

Steps

20 mins

1

Dry roast the dals in a pan and grind them to a powder. This mix can be stored in an airtight jar for quiet sometime.
2

Dry Roast the kansaar/fine daliya [Fine rava can be an easy substitute]. In a bowl, add the cabbage, carrots, green chilies, salt, turmeric powder, dhaniya jeera powder, red chilly powder and mix.
3

Now add the Jowar flour, Kansaar and a cup of the dal mix. Use the curd to bind all together. It will feel a little dry, do not worry.
4

In a tempering pan, heat oil and add sesame seeds. Once they crackle, add it to the muthia mix and mix well. We want the mix to be wet and not pouring as we will make small logs for steaming.
5

Keep it aside for 10 minutes.
6

Heat the steamer, oil the plate and place spoonfuls of the mix separately on it. Steam it for 12-15 minutes or until a knife inserted comes out clean.
7

Take the plate out and let it sit for a couple of minutes before removing from the plate. It will feel a little sticky but don't worry, let it cool down and it will harden.
8

Serve with chutney of your choice.