A healthy steamed snack from the Gujarati cuisine made of cabbage, as the name suggests, and gram flour, along with few very basic spices, is cabbage muthia. It is soft and cushiony with the crunch of mustard seeds, sesame seeds, and curry leaves. The hint of carom seeds (ajwain) and cumin seeds makes it a total delight.
Lots of cabbage has been used. Gram flour and whole wheat have been added to give it a binding. Semolina, although very little gives it a good texture. This recipe uses very little flours and more of the vegetable i.e. cabbage and this is what makes it different from the other muthia recipes. And muthia turns out to be super soft. Flavors have been added by using carom seeds, cumin seeds, ginger, green chili paste. You can also use fennel seeds, dry fenugreek leaves, garlic, onion, etc. Tempering, as in case of most of the Gujarati snack recipes, is that of mustard seeds, sesame seeds, chilies, and curry leaves. I have not added curry leaves as my daughter doesn’t like it but it adds a great flavor and therefore has been mentioned in the recipe.
Muthia is so healthy, easy to make, customizable and totally delicious and therefore we have few more on the blog i.e. methi muthia, wherein the sharpness of fenugreek leaves has been so well balanced by the other ingredients. View its recipe here. Also on the blog is doodhi muthia which is a great way to add bottle gourd to your diet. View its recipe here.
Cabbage muthia can be served for breakfast on a weekday with green chutney and chai. Yeah, the picture shows imli ki chutney because that matched with the tray and backdrop. You can try that too for a savory and sweet contrast in your mouth!
1.This recipe serves 3-4 persons.
2.In a mixing bowl add in 2 cups grated cabbage, ½ cup gram flour (besan), 1 tbsp whole wheat flour (atta), 1 tbsp semolina (sooji), ½ tsp each carom seeds (ajwain), cumin seeds (jeera), turmeric powder, ginger paste, green chili paste, 1 tsp sugar and salt to taste.
Tips:Upto 1 tbsp oil can also be added to make soft muthia.
3.Add a pinch of baking soda. Add few drops of lemon juice.
Tips:Lemon juice helps to activate the soda.
4.Mix everything and make a soft dough. The water in the cabbage will be enough. However if required add in little water or if the dough is sticky or too soft, just add in more gram flour.
5.Shape the dough into oblong rolls. I have divided the dough into 4 and made 4 big rolls, you can make smaller muthia too.
6.Steam muthia in a steamer for 20 minutes or till done. To check just insert a toothpick and if it comes out clean, the muthia are done otherwise steam for a couple of minutes more.
7.Let the rolls cool down a bit, thereafter cut into roundels of 1-inch.
8.To temper muthia just heat 1 tbsp of oil. Add ½ tsp mustard seeds (raie), and ½ tsp sesame seeds (til). Once they crackle, add in a handful of curry leaves and slit green chili and red chili. Cook for 30 seconds.
9.Add the muthia to tempering and cook for 2-3 minutes.
10.Drizzle lemon juice on muthia and serve hot/warm or at room temperature.
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
For steaming muthia
For tempering
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