Kobi Nu Muthiya: Savory Steamed Cabbage Dumplings (Gujarati Snack)
35 minutes
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About Kobi Nu Muthiya: Savory Steamed Cabbage Dumplings (Gujarati Snack)
Craving a taste of India? These savory Kobi Nu Muthiya, steamed cabbage dumplings, are a beloved Gujarati snack that will tantalize your taste buds.Imagine tender cabbage infused with aromatic spices and wholesome chickpea flour, gently steamed and then pan-fried to crispy perfection. The delightful contrast of textures and flavors is simply irresistible.Enjoy these healthy and delicious dumplings as a tea-time treat, a light appetizer, or any time you desire a flavorful bite. Kobi Nu Muthiya offers a truly authentic and satisfying culinary experience.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Muthiya Dough
- 200 gm Cabbage finely grated or ground
- 100 gm Gram Flour besan
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder red
- 2 Chili finely chopped, green
- 1 tsp Lemon Juice
- 1 tsp Sugar
- 1 pinch Asafoetida hing
- 1 tbsp Oil
For the Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds jeera
- 1 pinch Asafoetida hing
- 1/4 tsp Turmeric Powder haldi
- 11 Curry Leaves fresh
For Garnish
- 1/2 cup Coriander chopped, dhania
Instructions
- In a large bowl, combine the grated cabbage, chickpea flour, salt, red chili powder, green chilies, lemon juice, sugar, asafoetida, and 1 tablespoon of oil.
- Mix the ingredients thoroughly until a dough forms. The moisture from the cabbage should be sufficient, but if needed, add a few drops of water to bring the dough together.
- Divide the dough into small portions. Shape each portion into a log about 2 inches long and 3/4 inch in diameter. This cylindrical shape is traditional for muthiya.
- Preheat an idli steamer or a steamer pot over high heat. Place the muthiya in the steamer basket, ensuring they are not overcrowded. Steam for 15-20 minutes, or until firm.
- While the muthiya are steaming, prepare the tempering. Heat 2 tablespoons of oil in a non-stick pan over low heat. Add the mustard seeds and let them splutter. This releases their characteristic nutty flavor.
- Add the cumin seeds, asafoetida, turmeric powder, and curry leaves to the pan. Sauté for a minute until fragrant.
- Add the steamed muthiya to the tempering. Increase the heat to medium and sauté for about 5 minutes, turning occasionally, until golden brown and slightly crispy. This adds another layer of flavor and texture.
- Garnish with chopped coriander. Serve the Kobi Nu Muthiya hot as a snack or appetizer.
Recipe Notes
Good To Know
- You can easily customize this recipe by adding grated vegetables, paneer (Indian cheese), or dal atta (lentil flour).
- For a gluten-free version, use pure chickpea flour (besan) and avoid adding wheat flour. A little rice flour can be added for extra crispness.
- For a tangier flavor, add a spoonful of yogurt or a squeeze of lemon juice to the dough before steaming.
Expert Tips
- Don't overmix the dough, as this can make the muthiya tough. Mix until just combined.
- For even cooking, ensure the steamer basket is not overcrowded. Steam in batches if necessary.
- Freshly grated ginger and finely chopped green chilies can elevate the flavor profile of the muthiya.
Storage Instructions
- Leftover muthiya can be refrigerated for up to 2 days.
- Re-crisp them in a hot pan with a touch of oil before serving to restore their texture.
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Recipe Nutrition
Calories: 201kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 2gSugar: 3g
Anju Bhagnari
Articles: 140
3 Comments
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Such a great recipe! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.