Diwali Recipes

Tuesday, July 9, 2013

Cabbage Muthia | Gujarati Snacks Recipes

Print Friendly and PDF
cabbage muthia
My knowledge of Gujarati Cuisine was limited to only few varieties like Dhoklas , fafdas, khakras etc before marriage.I got a better exposure of Gujarati cuisine after shifting to Mumbai.There are numerous Gujarati restaurants and farsaan shops and I always manage to find something new every time I visit.Now I am completely in love with the Gujarati food ranging from their snacks like dhoklas, khandvi, pankis, theplas etc to the full fledged thali.
cabbage muthia
I was introduced to muthia by a friend after my marriage and she prepared lauki muthia in a microwave and I am hooked to it's taste from that time. I have posted a version of Muthia - Mooli Muthia,which is a healthy version using jowar flour and today I am posting the recipe of Cabbage Muthia which is prepared in a traditional way.
cabbage muthia
Muthias are steamed dumplings which is a good low fat snack which can be served at breakfast time or can be served as a tea time snack.I usually prepare them in large quantities and store them in refrigerator for 2-3 days and prepare the snack with it whenever required.I sometimes saute or shallow fry the muthias and add to the tomato- onion gravy to make a nice side dish or I also use them in kadhis.They taste nice in any of the forms.
Check out Cabbage Pakora recipe if you are interested.
cabbage muthia

Cabbage Muthia Recipe:
Serves 2
Preparation time: 15 mins | Cooking time: 20 mins | Total time: 35 mins + cooling time
Recipe Cuisine: Gujarati - Indian | Category: Snacks

2 cups grated Cabbage
1/2 cup Besan(Chickpea flour)
2 tbsp Whole wheat flour
1 tsp Green chili paste
1 tsp grated Ginger
1 tsp Carom seeds(ajwain,optional)
2 tsp Kasuri methi
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
a pinch of Lemon Salt(citric acid)
a pinch of Cooking soda(optional)
1 tbsp Oil
1/2 tsp Sugar
Salt to taste

for Tadka:
1 tbsp Oil
2 Red Chilies broken
1 tsp Sesame seeds
1/2 tsp Mustard seeds
2-3 Green chillies,slit
few Curry leaves
Coriander leaves,to garnish

  • Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough,softer than the roti dough.If your dough becomes very soft add a couple of tbsp of besan to it and mix well.
  • Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins.
  • To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
  • Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
  • Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
  • Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
  • Garnish with Coriander leaves.I did not use it,actually I forgot it.You can even add grated coconut for garnish if you want.
Serve them hot/warm with Green chutney and Meetha Chutney.

cabbage muthia
  • Prepare the mixture before you are ready to steam otherwise the dough will leave water if kept for long time.If the mixture becomes too soft add some more chickpea flour to it.You can even add a tbsp of fine rawa to the mixture.
  • You can store the muthia in refrigerator for 2-3 days and can temper when needed.
  • I add a pinch of cooking soda as it will make the muthia soft and fluffy.You can even use 1/2 tsp eno(fruit salt) instead of  cooking soda.It is entirely optional.
  • I add carom seeds when I prepare anything with chickpea flour as it will yield in easy digestion.You can skip if you want.
  • You can use finely shredded radish or grated bottle gourd or grated zucchini instead of grated cabbage and follow the same process.
  • You can also use jowar flour instead of besan(chickpea flour) for a healthy option.
  • You can replace kasuri methi with the freshly chopped fenugreek leaves.
cabbage muthia


divya said...

oh wow... absolutely love it...

Chitz said...

Yummy muthias.. Delectable clicks :)

Divya Shivaraman said...

this is such a inviting recipe with a twist...love to try sometime

Priya Suresh said...

Muthias are my favourite but am yet to make them at home,very tempting.

Raks anand said...

Sounds delicious but very new to me, feel like grabbing the bowl as such!

Hamaree Rasoi said...

Thanks for sharing with us another kind of Gujarati dish. Looks very delicious.


I love this a lot, i tried this with lauki but with cabbage i never tried. Pretty clicks, perfectly made

Veena Theagarajan said...

yummy and healthy snack..Still never got chance to click every time I do it there is lighting problem

Priti S said...

Love this ..looks so perfectly done with beautiful pics

Saranya Balaji said...

very interesting recipe..



Nagashree said...

Yum, delicious muthias.

plasterers bristol said...

This sounds really delicious and something new to try. Thank you for sharing this.


Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top