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.

Bafela Kobi Na Muthiya | Cabbage Muthia
Bafela Kobi Na Muthiya | Cabbage Muthia

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

Cabbage Muthiya | Bafela Kobi Na Muthia

Steamed Cabbage Muthiya | Bafela Kobi na Muthia

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.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4 People

Ingredients
  

  • 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
Cabbage Muthia
Cabbage Muthia

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.
  2. Making the Muthiya Dough
    1. Add the chopped cabbage, green-chilli-garlic-ginger paste, chopped coriander, and salt to the jowar flour.
    2. Mix well.
    3. Next, add the dahi, haldi and hing.
    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.

  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.
    4. Steam the logs for 10 mins.
    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.
    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.
    5. Next add the muthiya and using a gentle hand, stir-fry for 2-3 minutes.
  5. Transfer the muthiya to a serving bowl.
  6. Serve the Cabbage Muthiya hot with a steaming cup of tea.

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