Name: Cabbage Muthia recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Besan/gram flour – 1 cup or 13 tbsp; Wheat Flour – 4tbsp; Cabbage Minced – 1cup (tightly packed); Tamarind paste – 1 tsp; Asafoetida – ½ tsp; Coriander powder – ½ tsp; Cumin powder – ½ tsp; Turmeric – ½ tsp; Red chilli powder – ½ - 1 tsp; Grated jaggery – 1 tsp; Coarsely ground fresh ginger – 1 1/2 tsp; Coarsely ground green chillies – 1; Coarsely ground Garlic Cloves – 3-4; Salt to taste; Oil – 1tbsp + 2tbsp for tempering and shallow frying; Water- as required for making a dough; For tempering – Curry leaves – 3-4; Cumin seeds – ½ tbsp.; Mustard seeds – ½ tsp; Asafoetida – ¼ tsp

ABOUT Cabbage Muthia RECIPE

Cabbage contains high amount of vitamin C and very good for weight loss, Eye vision, improves brain and bone health. Raw cabbage leaves are somewhat peppery in flavor, but get sweeter as it cooks. Muthia is a Gujrati cuisine. In Maharashtra it is called as Kobichi wadi. We usually use beasn or gram flour as a main ingredient, additionally sometimes we also add semolina or rice flour into it. In this recipe I have used gram flour, wheat flour, minced cabbage, seasoned with some spices. It can be transferred in airtight container and stored for 2-3 days in refrigerator and use whenever required.

Ingredients Serving: 4

Besan/gram flour – 1 cup or 13 tbsp
Wheat Flour – 4tbsp
Cabbage Minced – 1cup (tightly packed)
Tamarind paste – 1 tsp
Asafoetida – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Turmeric – ½ tsp
Red chilli powder – ½ - 1 tsp
Grated jaggery – 1 tsp
Coarsely ground fresh ginger – 1 1/2 tsp
Coarsely ground green chillies – 1
Coarsely ground Garlic Cloves – 3-4
Salt to taste
Oil – 1tbsp + 2tbsp for tempering and shallow frying
Water- as required for making a dough
For tempering – Curry leaves – 3-4
Cumin seeds – ½ tbsp.
Mustard seeds – ½ tsp
Asafoetida – ¼ tsp

Instructions

In a bowl take Gram flour, wheat flour, cumin, coriander powder, red chili powder, Tamarind Paste, salt, asafoetida, oil, grated jaggery, coarsely ground fresh ginger, Garlic and Coarsely ground green chilies. Mix well.
Add minced cabbage. Mix it.
Add water slowly at a time and make a dough. It will be little sticky.
Apply some oil on palms. Divide dough into 2-3 elongated logs approximately 4-5 inches long and 1 inch in diameter.
Arrange them on a greased plate.
Steam it in a steamer or presser cooker. (If using a pressure cooker, cook for 3 whistles and in steamer cook it for 20-22 minutes. Check using a toothpick. It should come out clean.)
Switch off the flame. Let pressure inside cooker come down naturally.
Let it cool. cut it into a ½ inch thick slices.
In a pan, heat oil. Add curry leaves. Stir for few seconds.
Add mustard, cumin seeds. Let it splutter.
Add asafoetida. stir it.
Add sliced Muthias or wadis and fry on a low flame until golden brown and crisp.
Serve hot with tea, coffee.

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