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["Grate cabbage and keep it aside. Mix flour, salt, turmeric, sugar and oil in a into a large bowl or thali. Add grated cabbage, chili-ginger paste and yogurt and make the dough. Never rub hard, mix with a light touch.", "", "", "", "Put water to boil in a large pan and place a sieve (or a lid with holes) in it in such a way that boiling water will be lower down and would not touch the bottom of the sieve. Once water begins to boil, shape the dough into thick ""sausages"" -- again use a light touch, and place them on the sieve. Close the lid. (If you use pressure cooker, use it as a pan and do not use the ring or weight --pressure should not build up). Close the lid and steam muthiyas for about 20 minutes. Test it with a knife; it should come almost clean. You may taste it too; it should taste cooked. Let them cool.", "", "", "Slice muthiyas into 1/2 inch wide pieces. Heat 2 tbsp. oil in a frying pan, add mustard seeds. When they crackle, add 1 red dry chili, a pinch of asafetida and sesame seeds. Add sliced muthiyas. Heat them for 5-10 minutes till they are light brown, turning them so that they are evenly coated with oil.", "", "", "", "Take them off the stove. Squeeze a tsp. of lemon juice over them. (optional--it depends on how you like them--I do not, so I do not use it). Garnish with chopped coriander. Serve hot.", "", "", "Important!", "", "Add flour to cabbage and not the other way round.", "", "Just add enough flour to cabbage to bind it.", "Use a light touch, whether mixing or shaping muthiyas."]
