Cabbage Muthia Recipe | Cabbage Muthia Recipes | How to Make Cabbage Muthia | Cabbage Muthia Recipe in Hindi | Cabbage Muthia Recipe in Gujarati | Cabbage Muthia Recipe in English | Healthy Cabbage Muthia Recipe | Low Fat Cabbage Muthia Recipe: Here is the complete recipe for Cabbage Muthia, including ingredients and step-by-step instructions. You can use this as a separate recipe for easy viewing or sharing.
I have added a detailed step-by-step method for making Cabbage Muthia after the ingredients in your document. This completes your recipe with clear preparation and cooking instructions.
Ingredients:
2 cups cabbage, chopped
1 cup whole wheat flour
1/2 cup gram flour (besan)
2 tablespoons semolina
1/2 cup yogurt
2-3 green chilies, finely chopped
1 inch ginger, grated
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/8 teaspoon asafoetida
1 teaspoon sugar (optional)
1 tablespoon lemon juice
2 tablespoons oil (for tempering and more)
Salt to taste
2 tablespoons coriander leaves, chopped
1/2 teaspoon baking soda
1 teaspoon sesame seeds
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| Protein-rich Gujarati Style Cabbage Muthiya |
Instructions:
In a large mixing bowl, combine the chopped cabbage, whole wheat flour, gram flour, semolina, yogurt, green chilies, ginger, turmeric powder, red chili powder, cumin seeds, mustard seeds, asafoetida, sugar, lemon juice, oil, salt, coriander leaves, and baking soda.
Mix well and let the mixture rest for 10 minutes. The cabbage will release water; knead it into a soft dough. Add a little water if needed.
Divide the dough into portions and shape them into cylindrical rolls about 1 inch thick.
Prepare a steamer. Place the rolls on a greased plate or tray and steam for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool slightly.
Once cooled, cut the steamed rolls into 1/2-inch-thick slices. For the tempering, heat oil in a pan, add mustard seeds and sesame seeds. Let them splutter.
Add the muthia pieces and fry them on medium heat until golden brown and crispy on all sides.
Garnish with extra coriander leaves and serve hot with chutney or tea.
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