Steamed Cabbage Muthiya | Bafela Kobi Na Muthia

Steamed Methi Muthiya is one of the most popular recipes on this blog and I have been toying with this idea of making other types of muthias. Then Gomathi, my friend, made these Steamed Cabbage Muthiya, and so I decided to try them too.

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Called Bafela Kobi na Muthia in Gujarati, this snack is very easy to make and you can use a whole range of flours to make this; Wheat + Besan, Jowar (like I did), or multi-grain atta like Gomathi did. Either way it turns out just delicious and makes for a delicious and nutritious snack.

As with any Gujarati dish, Tarla Dalal’s recipes are my reference and I used Tarla Dalal’s recipe for Cabbage Jowar Muthiya to make this snack.

Recipe for Steamed Cabbage Muthiya | Bafela Kobi na Muthia

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Steamed Cabbage Muthiya | Bafela Kobi na Muthia

Aruna

Cabbage Muthiya is an easy-to-make snack that tastes great with a hot cup of tea. Called Bafela Kobi na Muthia is Gujarati, I made this snack using Jowar flour but you can use other flours as well. See Notes for alternatives.

Recipe Source: I used Tarla Dalal's recipe for Cabbage Jowar Muthiya to make this snack.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine Gujarati, Indian

Servings 4 People

Ingredients

  

1x2x3x

• 1 Cup Finely Chopped Cabbage (~100 gms)
• 1 Cup Jowar Flour (See Notes for alternatives)
• 1/4 Cup Finely Chopped Coriander
• 1/4 Cup Dahi, Yogurt (~75 gms)

For Flavour

• 4 Large Garlic Cloves (~5 gms)
• 2 to 3 Spicy Green Chillies (~4gms)
• 1/2" Ginger (~4 gms)
• Salt to Taste

Other Ingredients

• 1/4 tsp Turmeric
• 2 Large Pinches Asafoetida, Hing
• Salt to Taste

For Tempering

• 1 tbsp Oil
• 1/2 tsp Mustard Seeds, Rai
• 1/2 tsp Sesame Seeds, Til
• 4 to 6 Curry Leaves, Kadi Patta
• 1 Pinch Asafoetida, Hing

Instructions

 

Getting Started

• Grind the green chilli, ginger and garlic to a coarse paste.

Making the Dough

• Add the chopped cabbage, green-chilli-garlic-ginger paste, chopped coriander, and salt to the jowar flour. Mix well.
• Add yogurt, turmeric and hing.
• Mix well to a smooth dough. Use a little water, if needed.

Steaming the Dough

• Add water to a steamer or a pressure cooker and let the steam build-up.
• Divide the dough into 3 equal portions.
• Shape each portion into a log about 5” long and 2” thick.
• Steam the logs for 10 mins.
• Let the steamer cool.

Making the Bafela Kobi na Muthia | Steamed Cabbage Muthiyas

• Slice each steamed log into 1/2″ slices.
• In a wide pan, heat the oil.
• Add the mustard seeds and let them crackle.
• Add the asafoetida, curry leaves and sesame seeds.
• Stir-fry for a few seconds.
• Add the muthiya and stir-fry for 2-3 minutes.
• Serve the Cabbage Muthiya hot with a steaming cup of tea.

Notes

If you do not have or don’t want to use jowar flour, use ¾ cup wheat flour and ½ cup besan Or 1 cup bajra flour Or any mix of multi-grain flour.

Keyword Bafela Kobi na Muthiya, Cabbage Na Muthia, Cabbage Na Muthiya, Karela Muthia, Muthiya

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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Method to Make Steamed Cabbage Muthiya

1. Getting the Flavour Paste Ready
   1. Pulse green chillies, ginger and garlic in the chutney grinder to make a coarse paste.
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2. Making the Muthiya Dough
   1. Add the chopped cabbage, green-chilli-garlic-ginger paste, chopped coriander, and salt to the jowar flour.
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   2. Mix well.
   3. Next, add the dahi, haldi and hing.
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   4. Mix well and knead into a soft dough. If the dough is stiff or powdery, add a little water. I would recommend 1 tsp at a time. The dough should be smooth and pliable, and not very stiff. Otherwise when you steam it it will crack.
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3. Shaping and Steaming the Dough 
   1. Add water to a steamer or a pressure cooker, and let it start boiling. Whenever you want to steam something, it is better to let the water start to boil. If you are using a pressure cooker, remember to remove the weight or whistle.
   2. While the steam is building up, divide the dough into 3 equal portions.
   3. Roll each portion to a ball and then shape it into a log about 5” long and 2” thick.
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   4. Steam the logs for 10 mins.
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   5. Turn off the heat and let the steamer cool. I left the logs in the steamer for about 10 minutes after I switched off the flame.
4. Making the Bafela Kobi na Muthia | Steamed Cabbage Muthiyas
   1. Take the logs out of the steamer.
   2. Using a sharp knife, slice each steamed log into 1/2″ slices.
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   3. In a wide pan, heat the oil and mustard seeds.
   4. When the mustard seeds start to crackle, add the hing, curry leaves and til, and stir-fry for a few seconds.
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   5. Next add the muthiya and using a gentle hand, stir-fry for 2-3 minutes.
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5. Transfer the muthiya to a serving bowl.
6. Serve the Cabbage Muthiya hot with a steaming cup of tea.