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.
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.