Chiblaro ja Muthia

Method

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1. 1

   In a bowl, combine the chiblaro, gram flour and shredded cabbage. Add the chopped ginger, chopped chillies, salt, asafoetida, coriander-cumin powder, lemon juice, red chilli powder and the 1 tbsp oil, and mix well.

2. 2

   Add a little water to make a semi-soft dough. Divide it into 2–3 portions and roll each into a cylinder.

3. 3

   Steam the cylinders for 20 minutes. Let them cool, then cut them into roundels.

4. 4

   Heat the tempering oil in a pan over a medium flame. When it is hot, add the mustard seeds, dry red chillies and curry leaves. When the mustard seeds start popping, add the cut muthia pieces and stir lightly until every piece is coated. Serve hot.