Grate the cabbage and collect it in a big bowl.
Add all the spices and flours, oil and mix well. Now add eno and mix again.
Do NOT add any extra water or moisture.
Boil water in a steamer or in the rice cooker.
Grease the steamer plate well with cooking oil.
Now grease your palms and take approx.4 tblsp of mixture and shape into cylinders and place on the steamer plate.
If you are having difficulting in shaping them due to excess moisture then add some more gram flour and semolina.
Leave some gap in between the rolls,so that it cooks properly.
Put the tray in the steamer, close the lid and steam for approx 25-30 minutes on medium heat.
After that open the lid and check if it is done or not. When you touch the roll, the mixture should not stick on your finger or if you insert a tooth pick it should come out clean.
When done, let it cool down for 10 minutes (if you are in hurry, you may skip this step)
Slice into pieces.,
you can steam these muthiya and keep refrigerated for 2- 3 days ,temper when you want to serve them.