Gobi muthia is a Gujrathi tiffin
item prepared with cabbage. Muthias are generally steamed though they can be
deep fried for crispy snacks. We get to enjoy the cholesterol lowering benefits
and cancer prevention properties that are obtained only on steam cooking cabbage.
This is an appetizing dish for those who do not like cabbage very much.
Ingredients:
1. Cabbage - 1/2 head
2. Bengal gram flour - 2 tbsp
3. Ginger - 1 tsp grated
4. Fennel seeds powder - 1/2 tsp
5. Cumin powder- 1 tsp
6. Green Chillies - 1/2 tbsp finely chopped
7. Coriander - 1 tbsp chopped
8. Oil as required
9. Mustard seeds - 1 tsp
10. Seasame seeds - 1/2 tbsp
10. Asafoetida - 1 pinch
11. Curry leaves - 1 sprig
Method:
Step 1: Wash and chop cabbage; sprinkle some salt over it and keep it closed for 10 minutes. This leaves out water and makes the cabbage soft.
Step 2: Mix the flour to give binding to the dough.
Step 3: Add chopped chilies, cumin powder, fennel seeds powder, ginger and coriander and mix the dough well. Add few drops of water if required to get it to a moldable consistency.
Step 4: This dough can be rolled into small oblong shapes and steamed in steamers or idli cookers.
Step 5: To season the steamed muthias: Chop the muthias into bite sized portions; heat oil, splutter mustard seeds, seasame seeds, asafoetida, curry leaves and toss the muthia pieces into the tempering.
Step 6: Garnish with coriander and serve hot plain or with green chutney.
Ingredients:
1. Cabbage - 1/2 head
2. Bengal gram flour - 2 tbsp
3. Ginger - 1 tsp grated
4. Fennel seeds powder - 1/2 tsp
5. Cumin powder- 1 tsp
6. Green Chillies - 1/2 tbsp finely chopped
7. Coriander - 1 tbsp chopped
8. Oil as required
9. Mustard seeds - 1 tsp
10. Seasame seeds - 1/2 tbsp
10. Asafoetida - 1 pinch
11. Curry leaves - 1 sprig
Method:
Step 1: Wash and chop cabbage; sprinkle some salt over it and keep it closed for 10 minutes. This leaves out water and makes the cabbage soft.
Step 2: Mix the flour to give binding to the dough.
Step 3: Add chopped chilies, cumin powder, fennel seeds powder, ginger and coriander and mix the dough well. Add few drops of water if required to get it to a moldable consistency.
Step 4: This dough can be rolled into small oblong shapes and steamed in steamers or idli cookers.
Step 5: To season the steamed muthias: Chop the muthias into bite sized portions; heat oil, splutter mustard seeds, seasame seeds, asafoetida, curry leaves and toss the muthia pieces into the tempering.
Step 6: Garnish with coriander and serve hot plain or with green chutney.
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