Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

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
INGREDIENTS:
For the dumplings:
  • Grated cabbage – 500 gms (approx – 4.5 cups)
  • Gram flour – 5 tbsp
  • Wheat flour – 5 tbsp
  • Semolina – 5 tbsp
  • Curd – 2 tsp
  • Lemon juice – 2 tbsp
  • Salt – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Chilli powder – 1.5 tsp
  • Grated ginger – 1 tsp
  • Sugar – 1 tsp
  • Oil – 1 tblsp
  • Eno (Fruit Salt) – 1/2 tsp
For the tempering:
  • Mustard seeds-1 tsp
  • Sesame seeds-1 tsp
  • Asafoetida-1/4 tsp
  • Green chilli-4
  • Curry leaves-10
  • Oil-3 tbsp
PROCEDURE:
    1. Grate the cabbage and collect it in a big bowl.
    2. Add all the spices and flours, oil and mix well. Now add eno and mix again.
    3. Do NOT add any extra water or moisture.
    4. Boil water in a steamer or in the rice cooker.
    5. Grease the steamer plate well with cooking oil.
    6. Now grease your palms and take approx.4 tblsp of mixture and shape into cylinders and place on the steamer plate.
    7. If you are having difficulting in shaping them due to excess moisture then add some more gram flour and semolina.
    8. Leave some gap in between the rolls,so that it cooks properly.
  1. Put the tray in the steamer, close the lid and steam for approx 25-30 minutes on medium heat.
  2. 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.
  3. When done, let it cool down for 10 minutes (if you are in hurry, you may skip this step)
  4. Slice into pieces.,
  5. you can steam these muthiya and keep refrigerated for 2- 3 days ,temper when you want to serve them.
Tempering:
  1. 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.
  2. Now add sliced muthiyas and stir fry for one minute.
  3. Now add lemon juice, fresh coconut and chopped fresh coriander.
Serving suggestion: Serve hot with tomato ketchup or mint chutney


VARIATIONS:
  1. 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.
  2. Cabbage Kofta –  Make a tomato or curd based gravy and add these muthiyas in it just before serving.
  3. 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.
  4. Cabbage Appe –  Make cabbage appe, in a appe maker with the same mixture.
  5. 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.
Print Recipe
5 from 1 vote

Cabbage Muthiya ,Steamed Cabbage Dumplings

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 people

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Comments

  1. 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 🙂

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  3. 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.

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  4. 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

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  6. 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!

    Reply

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

    Reply

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

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  18. 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!!!

    Reply

  22. 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?!

    Reply

  24. 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 🙂

    Reply

  25. 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.

    Reply

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