Kobi Na Muthiya
Cabbage muthiya is a classic Gujarati snack, typically served with chai (spiced tea). Muthiya are a savory vegetarian snack that is made with vegetables, mixture of flours, and spices.
What Ingredients do you need to make Cabbage Muthiya?
- Cabbage - shredded, do not buy pre-shredded cabbage for this recipe, you are looking for freshly grated veggies so it releases the liquid you need to bind the batter together
- Mixture of Flours - Whole wheat flour, Chickpea (Besan) Flour, Semolina Flour - all are used equally in this recipe and provide the texture and taste of the muthiya
- Dry Spices - turmeric, coriander, cumin, salt, Very little dry seasoning is used, just a little to enhance the flavor of the veggies and flours
- Ginger - freshly grated, packs a nice flavorful bite
- Chilies - just a touch of heat! Use as many as you can handle! I like to keep it less but serve with a spicy chutney so everyone is happy!
- Yogurt - helps to bind the batter together and keeps it tender as well
- Lemon Juice - a touch of acidity to balance the flavors
Which type of cabbage is best in this recipe?
Green cabbage or cannonball cabbage is the best variety to use in this muthia recipe. It is the most common type of cabbage and should be easily found in most grocery stores. It is perfect for shredding. Red cabbage can also be substituted. I do not recommend usually napa cabbage or any other variety because they do not shred as well.
How do you make Cabbage na Muthiya?
Make the muthiya batter. This batter is pretty straightforward. You really just have to get all of the ingredients for the batter together in a large bowl. Shredded cabbage, the flours, the spices. Just be careful with the liquid you add in the beginning. The batter comes together with just the liquid that is released from the vegetables and some yogurt. Only add additional liquid if needed after combining everything.
You can also add other vegetables or substitute cabbage with another vegetable. Shredded bottle gourds, onions or cucumbers are commonly used in muthiya.
Shape the muthiya. The name of this dish is actually derived from the way its made, muthia meaning 'gripping' of the hand. Once the batter is prepped, divide it into smaller portions, shape into logs or cylinder shape
Cook. In a greased pan, steam the shaped muthiya. I set a big pat with boiling water and lower the greased pan into the pot, making sure to keep the cake elevated in the pot with a metal cookie cutter or ring. Steaming these savory snacks helps to retain a super soft interior texture.
Saute and crisp the muthiya for serving. These cabbage muthiya are perfect right out of the steamer but believe me, they are are even better once they are sliced and then sautéed in a bit of seasoned oil (tadka) with sesame seeds and mustards for extra crispy edges!
- 3 cups cabbage shredded, about 1 small cabbage
- 1 tablespoon lemon juice
- 4 tablespoons yogurt
- 2 tablespoons ginger freshly grated
- 2-3 green chilies optional, adjust for heat
- ½ cup chickpea flour besan
- ½ cup wheat flour
- ½ cup semolina flour
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon baking soda
For Tadka (Seasoning Oil)
- 4 tablespoons cooking oil divided
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 2 teaspoons chopped cilantro optional
- Combine all of the dry ingredients except the baking soda in a large mixing bowl. Mix to combine. Add in the wet ingredients and stir to combine. Leave the mixture for about 15 minutes, this will allow the cabbage to release water.
- Grease a round metal cake pan with a little cooking oil. Prepare a steamer basket or a large pot (that can fit the round cake pan). You will also need a 3 inch diameter or larger metal ring or metal round cookie cutter to rest the cake pan on inside the steamer basket. This will keep the cake pan from touching the bottom of the pan and ensure the muthias steam evenly. Fill the steamer basket or large pat with water just below the top of the ring. Heat until the water reaches a simmer.
- Stir the mixture, you should be able to bind the mixture together with your hands. If there is not enough liquid, add a tablespoon of water at a time. If the mixture is too wet and does not hold shape, add a tablespoon of wheat flour to the mixture.
- Add in the baking soda to the cabbage mixture. Stir to combine. Taking about ⅓ cup of the mixture at a time, form into the shape of a log and place in the greased cake pan. Continue until the pan is full. Ensure that logs are not touching.
- Place the cake pan into the steamer pan once the water has reached a boil. Steam the cabbage muthiya for 25 minutes on medium high heat. Check the muthiya by sticking a toothpick inside, it should come out dry. Set aside to cool. Continue forming the batter into logs and steaming.
- Cut each log into ½ inch slices. Set aside.
- On medium high heat, add half of the cooking oil to a large saute pan. Add in half of the mustard seeds and half of the sesame seeds. Once the oil has heated and the seeds begin to crackle, add in half of the sliced cabbage muthiya. Ensure the muthiya are touching the oil and leave for at least 30 seconds before flipping. You are trying to get a slightly browned surface. Flip and continue to cook until they are at your desired crispiness, should not be longer than 5 minutes total. Remove from pan. Repeat with the other half of the oil, tadka seeds and remaining cabbage muthiya.
- Serve warm with a sprinkle of cilantro leaves and piping hot chai!