cabbage jowar muthia recipe | Gujarati kobi jowar muthiya | (2024)

Cabbage Jowar Muthias Video

गोभी ज्वार मुठिया रेसिपी | गुजराती ज्वार मुठिया | भारतीय गोभी मुठिया - हिन्दी में पढ़ें (Cabbage Jowar Muthias, How To Make Muthia At Home in Hindi)

Like Cabbage Jowar Muthiya

1. Likecabbage jowar muthia recipe | Gujarati kobi jowar muthiya | Indian cabbage dumpling |the check ourMuthiavariations which are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Here are some popular muthia recipes from our website :

   ● Palak and Doodhi Muthia

   ● Mooli Muthia

   ● Quinoa Muthia

For the dough of cabbage jowar muthias

1. For the dough ofcabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling |take almost ½ the cabbage and grate it using a grater.
   
2. In a deep bowl put the grated cabbage. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the cabbage muthia recipe.
   
3. Add the jowar flour. Read about the nutritional benefits of 17 Amazing Health Benefits of Jowar Flour. Also, you can make use of other healthy flours like atta, bajra flour, besan or even nachni flour.
   
4. Add the curd. We have used fresh curd which will make the muthia soft.Check out this recipe of homemade curd.
   
5. Add the coriander.
   
6. Add the lemon juice.
   
7. Add the ginger-green chilli paste. Learn how to make that stays fresh for upto a month.
   
8. Aslo, add the garlic paste.
   
9. Add the turmeric powder.
   
10. Add ¼ tsp of asafoetida. Though muthias are a light snack but, the hing aids in digestion.
    
11. Add the sugar and salt. Sugar balances out all the other flavours, but if you dislike then skip adding sugar.
    
12. Mix everything well using your hands.
    
13. Knead into a soft dough using approx. ½ cup of water. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands.
    

How to make cabbage jowar muthiya

1. Divide the Gujarati cabbage muthiya dough into 2 equal portions. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky.
   
2. Shape each portion into 125 mm. (5") cylindrical roll. If you are facing difficulties in shaping the kobi muthia then apply little oil on your palms.
   

For steaming the cabbage jowar muthia

1. To steamcabbage jowar muthia | Gujarati kobi jowar muthiya | Indian cabbage dumpling | grease a sieve with oil using a brush. This prevents the muthia from sticking to the plate. Also, heat the water in a steamer.
   
2. Arrange both the kobi jowar muthia rolls on a greased sieve. Keep proper distance between both the rolls while placing them so they do not stick to each other on steaming. If you do not have a dhokla steamer, you can steam the cabbage jowar muthia in a pressure cooker without whistle or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid.
   
3. Steam in a steamer for 20 to 25 minutes. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
   
4. Insert a toothpick or knife to check if it comes out clean. Allow the cabbage jowar muthiya to cool completely. If you try to slice while they are hot, the muthiya tend to crumble and break. Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
   

Tempering the cabbage jowar muthia

1. While tempering thecabbage jowar muthia | Gujarati kobi jowar muthiya | Indian cabbage dumpling |is optional, I would suggest you to do it as it enhances the flavour greatly. For tempering the bafela cabbage muthias, heat the oil in a broad non-stick pan. Once the oil is moderately hot, add the cumin seeds. Also, you can add sesame seeds and mustard seeds.
   
2. When the seeds crackle, add the remaining ¼ tsp of asafoetida.
   
3. Add the curry leaves and sauté for a few seconds.
   
4. Add the sliced muthias.
   
5. Mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally. If you want slightly crisp muthiyas then cook it for a longer period of time.
   
6. Garnish thecabbage jowar muthia | Gujarati kobi jowar muthiya | Indian cabbage dumpling |with coriander and serve hot with green chutney. Also, you can garnish with freshly grated coconut.
   
7. If you enjoyed this recipe of cabbage jowar muthia, then also check out other Gujarati farsaan recipes like :Bajra Dhebra Recipe, Mag Dal Ni Kachori, Mixed Vegetable Handvo

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