Cabbage Muthia or Kobi na Muthia  is an interesting way to cook cabbage with no stink no pungent or unpleasant odor ….This cabbage muthiya recipe is  a tasty dish and after roasting it with curry leaves it tastes yummy ….it’s an easy cabbage dish which is healthy as well as delicious…Its healthy because of goodness of cabbage and whole wheat flour ..It’s a Gujarati recipe .To make cabbage muthia recipe more exciting garnish it with fresh coconut and coriander leaves and serve it with coconut chutney or tamarind chutney or as it is

[ingredients title=”Ingredients”]

For making cabbage muthia 

• 2 cups fresh grated cabbage
• 1/2 cup fresh curd
• 1 cup wheat flour
• 5 -6 garlic cloves
• 3-4 green chillies (according to your taste )
• ½ cup semolina
• ½ cup besan ( chickpea flour)
• 1 teaspoon carom seeds (ajwain)
• 2 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon sesame seed
• 1 teaspoon dry mango powder (amchur) / 2 teaspoon lemon juice (optional)
• 2 teaspoon salt
• 2 teaspoon oil

For tempering

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon fennel seed
• 15-20 curry leaves
• 1 – 2 teaspoon sugar
• ¼ teaspoon Asafoetida (hing)

For garnishing

• 1-2 tablespoon grated fresh / dry coconut
• Coriander leaves (optional)

[/ingredients]

[directions title=”Directions”]

1. Mix all the ingredients to make muthiya  and keep it for 15 -20 minutes …Due to salt , cabbage will start diffusing the water and the flour will become wet . Curd and water diffused from cabbage is enough to make a soft dough of cabbage muthiya . If you find the dough little hard add little curd to make it soft
2. Make small muthiya as shown in picture from cabbage muthia dough .
3. Keep this muthiya in a grease plate and steam it for 20 – 30 minutes. You can either steam it in pressure cooker without whistle or in a pan with little water and keep this plate with muthiya in the pan and steam it by covering this pan
4. Let the muthia cool down. Cut it in ½ inch slices
5. Now heat 1 – 2 tablespoon of oil for tempering. Add mustard seeds in it. When it crackles, add cumin seed, sesame seed, fennel seeds,  asafoetida and curry leaves to it. Sauté on medium flame for few seconds and add cabbage muthiya slices and sugar in it mix it and roast the muthia slices on medium flame until it turns light brown in color and little crispy.
6. Serve it hot, garnished with coriander leaves and grated dry/fresh coconutand tomato sauce

   

   

[/directions]