Mix all the ingredients listed under Muthiya except the soda and leave it
The cabbage releases some water which should be good enough to bind it all together. You can add more water if needed.
Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough.
You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know it's done.
If you have a steamer, heat water in it.
Let it steam for about 25 minutes on medium heat.
Check with a toothpick to make sure it's cooked from inside.
Let them cool for a few minutes before tempering. You can also let them cool completely and keep it in the fridge in a zip lock bag or air tight container and temper them when you are ready to eat.
For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using.
Let them cook for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.
Cook the Muthiya for a minute or two till all the tempering is well coated and you see a pretty golden colour. Drizzle some lemon juice on top, mix well and switch off the gas.
Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.
