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Cabbage Muthiya Recipe ,How To Make Cabbage Muthiya

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Cabbage muthiya – Steamed cabbage and flour dumplings, sauteed in traditional Indian spices

 how to make cabbage muthiya

 

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4.50 from 8 votes

Cabbage Muthiya ,Steamed Cabbage Dumplings

Cabbage muthiya - Steamed cabbage and flour dumplings, sauteed in traditional Indian spices 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, snacks/starters, Tiffin recipes
Cuisine: Gujarati Cuisine
Keyword: cabbage muthiya, muthiya
Servings: 6 people
Author: Anjana Chaturvedi

Ingredients

For the dumplings:

  • 500 grams Cabbage / Patta Gobhi grated (approx – 4.5 cups)
  • 5 tbsp Gram flour / Besan
  • 5 tbsp Whole Wheat Flour / Atta
  • 5 tbsp Semolina / Sooji
  • 2 tsp Yogurt/Curd
  • 2 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Salt / Namak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Ginger / Adrak grated
  • 1 tsp Sugar / Chini
  • 1 tbsp Cooking Oil
  • 1/2 tsp Eno fruit salt

For the tempering:

  • 1 tsp Mustard Seeds / Rai
  • 1 tsp sesame seeds /til
  • 1/4 tsp Asafoetida / Hing powder
  • 4 Green Chillies / Hari Mirch
  • 10 Curry Leaves
  • 3 tbsp Cooking Oil

Instructions

  • 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.

Tempering:

  • Heat 3 tbsp of oil in a pan, add mustard and sesame seeds, and once they start crackling, add slit green chillies, asafoetida and curry leaves.
  • Now add sliced muthiyas and stir fry for one minute.
  • Now add lemon juice, fresh coconut and chopped fresh coriander.

Notes

Serving suggestion: Serve hot with tomato ketchup or mint chutney
VARIATIONS:
Cabbage Kababs – You can deep fry the dumplings after slicing and serve as cabbage kababs.or just make fritters with this mixture without steaming the dumplings.
Cabbage Kofta – Make a tomato or curd based gravy and add these muthiyas in it just before serving.
Cabbage Dahi Vada – Arrange muthiya in a dish and pour whipped salted curd over it, sprinkle red chilli powder, roasted cumin powder, sweet chutney and green chutney and serve as cabbage dahi vada.
Cabbage Appe – Make cabbage appe, in a appe maker with the same mixture.
Low Fat Snack – Slice muthiyas and add lemon juice and fresh coriander and serve with ketchup.
Different versions of Muthiyas:
1. You can make muthiyas from cabbage, bottle gourd (Lauki), spinach (palak), fresh fenugreek leaves (methi), grated mix vegetables, left over dry khichdi (an Indian lentil and rice preparation) or even with left over vegetable pulao (mix vegetable rice).
2. If using Sweet Gourd (Lauki) then squeeze extra water from it after grating and if using pulao then mash the rice a little and add 1 tbls extra curd. into it.

Comments

  1. Anonymous says

    Namaste aunty ji. I am probably as old as your daughter and want to thank you heartily for this effort. My husband and I love North Indian food but seldom can try stuff from websites because everything has onion and garlic in it. We don't include these in our diet. So your site is a boon. Especially the cabbage Muthiya. I have a big cabbage sitting in my fridge and was wondering what to do with this. Will cook these muthiyas 🙂

  2. Siya Rao says

    I was looking for light dinner ideas n got one..
    Making it tonite:)Thanks for the post

  3. Anonymous says

    I ecently came upon your blog and have been trying several recipies. The dumplings came out awesome and everyone in my family loved them. Thanks for posting such wonderful recipies.

  4. soul speaks says

    Hi, I am so glad to have stumbled upon your wonderful blog.. you are a true true treasure house of pure vegetarian delights.. thanks a ton for all the recipes, I will definitely try out these. And soooo glad to meet you.
    take care

  6. Nish says

    Thanks for your reply above, Anjana, and for following me recently 🙂
    Actually I don't have an Idli or Dhokla stand, and no steamer insert either, that's why I had asked the question above.
    But still, I liked your recipe & photo so much, that I was determined to try it today (but with spinach)… I somehow steamed them in pressure cooker without the whistle, and then stir-fried, and when I ate it – I was super addicted to it!
    I never had muthiya before, and now I think I'm going to make extra for next several weeks and store in fridge! 🙂
    And just to let you know, I also really, really liked how you gave other ideas of using these steamed dumplings!

  10. Julie says

    Muthiyas are totally new to me..You have experienced hands in coking and so happy to follow you..
    Do drop by my space when you find time ,wishing you will love my space too!!

    Erivum Puliyum

  11. divya says

    Wish you and your family a very Happy New Year…super delicious dish….

  13. Urmi says

    Wish you and your family a very Happy New Year.
    Very innovative and interesting recipe. Cabbage dumplings looks delicious and tempting.

  15. Reva says

    Excitingly new recipe..:)) Loved it..
    I have never tried to use cabbage in any other form other than stirfry..:)
    Bookmarked dear..
    Reva

  18. Maayeka says

    Hi Mahi!
    steaming time depends on the thickness of the roll and the quantity placed in the container.if you make thin rolls and put only few then they get cooked in lesser time .

    Thank you friends for your lovely comments and suggestions!!!

  19. Maayeka says

    Hi Nish!
    you can easily steam these muthiya in a idli stand or in a dhokla stand.

    Wishing you a very Happy new year !!!

  20. Pasta And Paratha says

    Thanks to you i am trying out all the gujarati recipes I never cooked simply cos always considered them "mommy special"..now i guess can't reply on mom all the time, am a mom myself!

  22. Mahi says

    New recipe to me! Looks delicious..steaming for 40 minutes??!!! Will it take that much time??!

    Can we keep 1(or) 2 logs and steam cook for lesser time?!

  23. Swathi says

    Muthiya looks delicious, Wishing you and family and happy and prosperous New year.

  24. Nish says

    Hello Anjana!
    If I don't have the steamer insert, can you suggest me some other idea on how I can make steamed dishes like these?
    Thanks! And also thanks for dropping by my blog 🙂

  25. Maayeka says

    yes Balvinder you can make these muthiyas with besan only,wheat flour and semolina is added to give softness and to make them lighter to digest.if you use only besan then add 1 t.s eno and 2 tbls of oil.

  28. Balvinder Ubi says

    I have thought to cook this recipe but not sure what to use in place of wheat and semolina. The muthiyas look so nice. Can I just make with besan?

  29. Purvi says

    I am in general apprehensive of trying steamed dishes except idly but this looks so tempting..will try it sometimes 🙂

  32. hemalata says

    Super tempting dumplings, sounds so delicious. Thank you for stopping by my space and leaving such lovely comments and I glad to follow u!!