Grind or grate the cabbage
Add besan, salt, ginger, green chillies, red chilli powder, lemon juice, 1 pinch hing, sugar and 1 tablespoon oil.
Make a dough.
No need to add water as cabbage will leave moisture.
Make muthiyas, logs with the dough.
The logs can be about 2 inches long with diameter ¾ inch.
Keep idli steamer on at full flame.
Steam the muthiyas for about 15 to 20 minutes.
In a non stick pan, take 2 tablespoon oil.
Keep the flame low.
Add in the mustard seeds, jeera, 1 pinch hing, haldi, curry leaves.
Let splutter a little
Add in the steamed muthiyas.
Saute for about 5 minutes.
Stir once or twice so that both sides get cooked to golden brown.
Garnish and serve hot.
Notes
One can easily experiment with this recipe, by adding a bunch of grated vegetables, paneer, dal atta etc.