Cabbage Muthiya recipe
Cabbage Muthiya recipe is a traditional Gujarati dish, served as snack or side dish. Muthiya in Gujarat are called Gatte in Rajasthan. Muthiya can be made with various flour, like whole wheat flour, chickpea flour, rice and lentil mix flour.
Along with flour, any vegetable or mix vegetable is the key ingredient in this dish. Earlier I have shared Bottle gourd Muthiya recipe. Today, I am sharing Cabbage Muthiya recipe made with semolina combination. These days fenugreek is also available in the market, you can also make fenugreek Muthiya with combination of semolina or rice and lentil flour.
Being brought up in Gujarat, I have always noticed them using rice and pigeon lentil mix flour for making Muthiya and Handvo. And it really tastes too good. But if you don,t have this flour, you can use semolina.
So, let us start the recipe of cabbage Muthiya.
Recipe cuisine
- Indian
Recipe course
- Snack/side dish
Preparation
time - 30 minutes
Servings - 3 to 4
Recipe
ingredients:
2 cups semolina
1,1/2 cup Cabbage shredded
1 tbsp curd
1/2 cup cilantro
4-5 garlic cloves
1/2 inch ginger
1 medium green chili
1 tbsp refined oil
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon sugar or jaggery
salt to taste
pinch of asafoetida
1/2 teaspoon mustard seeds
3/4 teaspoon sesame seeds
4-5 curry leaves
Recipe instructions:
Remove the skin of garlic and ginger. Cut them into pieces along with green chili and make a coarse paste in a grinder.
Combine 2 cup semolina, 1,1/2 cup cabbage, chili,garlic paste, sugar, red chili, turmeric powder, curd and salt to taste and mix well to form a medium dough.
Cabbage and curd are sufficient for making this dough and no water is required, but if you feel it hard, you can use some water also.
Rest for 15 minutes. Knead it once again and make cylindrical rolls as shown in the picture.
Heat 2 glass water in a steamer, place the plate with holes over it.
Keep the flame high, when the water starts boiling, carefully place all the rolls over the plate and cove the lid.
Steam them for 15 to 20 minutes.
You can insert a knife and check after 15 minutes, weather more steaming is required or not.
Knife should come out clean, then it is done.
Turn of the gas and take them out slowly. Let them cool for 10 minutes. Now cut round pieces with the help of a knife.
Heat 1 tbsp refined oil in a non-stick pan. You can use some more oil if you want but I suggest healthy option.
Add mustard seeds, when they splutter add sesame seeds, curry leaves and pinch of asafoetida and then Mithiya.
When they become crispy from one side, flip all the Muthiya to make crispy from the other side. Flame should be low.
Delicious Cabbage Muthiya are ready to serve.
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