Delicious Steamed Cabbage Dumplings (Kobi Na Moothia)
Ingredients
- 9 oz Cabbage bandh gobhi, finely shredded
- Salt to taste
- 3 1/2 oz Gram flour besan
- 1/2 tsp Asafoetida hing powder
- 3 Green chillies
- 1 tsp Ginger adrak paste
- 1/4 tsp Soda bicarbonate
- 1 Juice of lemon nimbu
- 1 tbsp Sugar
- 2 tbsp Vegetable oil
- For the tempering:
- 1 tbsp Vegetable oil
- 1/2 tsp Mustard seeds raj
- 1/2 tsp Cumin jeera seeds
- 1 tsp Red chilli powder
- 10 Curry leaves kadhi pattz
- 1/2 tsp Turmeric haldi powder
- a pinch Asafoetida
Instructions
- Mix the salt with the cabbage; keep aside for 20 minutes. Squeeze out the juice from the cabbage.
- Add gram flour, and the other ingredients. Knead with enough water to make a soft dough.
- With wet palms, make sausage-shape rolls; about 1/2 -3/4 diameter. Steam the rolls for 15 - 20 minutes in a steamer. Remove, cool and cut into 1/2 inch pieces.
- For the tempering, heat the oil; add the mustard seeds; saute. Add the remaining ingredients and the steamed rolls; saute for 5 minutes and serve.
Calories: 238 kcal
Carbohydrates: 27 g
Protein: 7 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 218 mg
Potassium: 383 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 325 IU
Vitamin C: 92 mg
Calcium: 61 mg
Iron: 2 mg