Cabbage Muthiya
Savory Indian snack made from shredded cabbage, chickpea flour and spices.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 230kcal
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