Name: Kobi Gajar na Muthia recipe by Pallavi Purani at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup mix of chana dal, tuver dal and moong dal; 1/4 cup kansaar/fine cracked wheat; 1/3 cup jowar flour; 1 small cabbage- cut in small pieces; 2 carrot- grated; 1 cup yogurt; 1 and 1/2 tbsp oil; 1 tbsp sesame seeds; Salt and red chilli powder- to taste; 3 green chillies; 1 tsp turmeric powder; 2 tsp dhaniya-jeera powder; Oil to grease the steamer trays; Methi leaves/ peas/ garlic/ spinach/ boiled beetroot - optional additions

ABOUT Kobi Gajar na Muthia RECIPE

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 the 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.

Ingredients Serving: 2

1 cup mix of chana dal, tuver dal and moong dal
1/4 cup kansaar/fine cracked wheat
1/3 cup jowar flour
1 small cabbage- cut in small pieces
2 carrot- grated
1 cup yogurt
1 and 1/2 tbsp oil
1 tbsp sesame seeds
Salt and red chilli powder- to taste
3 green chillies
1 tsp turmeric powder
2 tsp dhaniya-jeera powder
Oil to grease the steamer trays
Methi leaves/ peas/ garlic/ spinach/ boiled beetroot - optional additions

Instructions

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.
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 chilli powder and mix it well.
Now add the jowar flour, kansaar and a cup of the dal mixtire. Use the curd to bind it all together. (It will feel a little dry, do not worry.)
In a tempering pan, heat the oil and add sesame seeds. Once they crackle, add it to the muthia mix and mix it well. (We want the mix to be wet and not pouring consistency as we will make small logs for steaming.)
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.
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.
Serve with chutney of your choice.

Similar Recipes