Cabbage Jowar Muthias, How To Make Muthia At Home
by Tarla Dalal
Added to 79 cookbooks
This recipe has been viewed 57359 times
Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly.
Here, we have prepared the famous Gujarati snack, muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible.
Enjoy these irresistible Cabbage Jowar Muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia.
Enjoy how to make Cabbage Jowar Muthias recipe with detailed step by step photos and video below.
- To make cabbage jowar muthias, combine the cabbage, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, ¼ tsp of asafoetida, sugar and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water.
- Divide the dough into 2 equal portions and shape each portion into 125 mm. (5") cylindrical roll.
- Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes. Allow it to cool completely.
- Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the remaining ¼ tsp of asafoetida and curry leaves and sauté for a few seconds.
- Add the sliced cabbage jowar muthias, mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally.
- Garnish the cabbage jowar muthias with coriander and serve hot with green chutney.
Cabbage Jowar Muthias Video of Tarla Dalal
Cabbage Jowar Muthias, How To Make Muthia At Home recipe with step by step photos
Like Cabbage Muthiya
the check our Muthia
variations which are popular Gujarati
savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack
with tea or for breakfast
with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya
recipe variations. Here are some popular muthia
recipes from our website :
For the dough of cabbage muthias, take almost ½ the cabbage and grate it using a grater.
In a deep bowl put the grated cabbage. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the cabbage muthia recipe.
Add the jowar flour. Read about the nutritional benefits of 17 Amazing Health Benefits of Jowar Flour. Also, you can make use of other healthy flours like atta, bajra flour, besan or even nachni flour.
Add the curd. We have used fresh curd which will make the muthia soft.Check out this recipe of homemade curd.
Add the coriander.
Add the lemon juice.
Add the ginger-green chilli paste. Learn how to make that stays fresh for upto a month.
Aslo, add the garlic paste.
Add the turmeric powder.
Add ¼ tsp of asafoetida. Though muthias are a light snack but, the hing aids in digestion.
Add the sugar and salt. Sugar balances out all the other flavours, but if you dislike then skip adding sugar.
Mix everything well using your hands.
Knead into a soft dough using approx. ½ cup of water. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands.
Divide the Gujarati cabbage muthiya dough into 2 equal portions. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky.
Shape each portion into 125 mm. (5") cylindrical roll. If you are facing difficulties in shaping the kobi muthia then apply little oil on your palms.
Grease a sieve with oil using a brush. This prevents the muthia from sticking to the plate. Also, heat the water in a steamer.
Arrange both the kobi jowar muthia rolls on a greased sieve. Keep proper distance between both the rolls while placing them so they do not stick to each other on steaming. If you do not have a dhokla steamer, you can steam the cabbage jowar muthia in a pressure cooker without whistle or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid.
Steam in a steamer for 20 to 25 minutes. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
Insert a toothpick or knife to check if it comes out clean. Allow the cabbage jowar muthiya to cool completely. If you try to slice while they are hot, the muthiya tend to crumble and break. Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
While tempering the cabbage muthia is optional, I would suggest you to do it as it enhances the flavour greatly. For tempering the bafela cabbage muthias, heat the oil in a broad non-stick pan. Once the oil is moderately hot, add the cumin seeds. Also, you can add sesame seeds and mustard seeds.
When the seeds crackle, add the remaining ¼ tsp of asafoetida.
Add the curry leaves and sauté for a few seconds.
Add the sliced muthias.
Mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally. If you want slightly crisp muthiyas then cook it for a longer period of time.
Garnish the kobi na muthiya with coriander and serve hot with green chutney. Also, you can garnish with freshly grated coconut.
If you enjoyed this recipe of cabbage jowar muthia, then also check out other Gujarati farsaan recipes like : Bajra Dhebra Recipe, Mag Dal Ni Kachori, Mixed Vegetable Handvo
Nutrient values (Abbrv) per serving
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