1. Wash and pluck fenugreek leaves. Chop cabbage. Peel and grate carrots.
2. Sieve semolina and atta along with backing powder.
3. Mix flours and vegetables, salt, asafoetida, oil or ghee, pounded pepper and fennel, coriander seeds and a little water to make a stiff dough. Divide the dough into 12 balls and keep them under a damp cloth for 30 minutes.
4. Meanwhile keep the steamer ready. Crease on plate or thali which can be accomodted in steamer and give croquette shape to the dough balls. Use yur palm and fingers impressions to the muthiyas.

Cooking

1. Arrange muthiyas in greased thali and steam for 20 minutes.
2. Remove from the steamer, cool a bit, and fry till golden brown in colour and light in weight.
3. Serve hot and crisp muthiyas with any Indian Chutney as a snack or as an accompaniment to any Gujarati Meal.