My search for healthy steamed recipes led to this dish – ‘Steamed muthias’. I tasted this first time at a potluck dinner party and was totally bowled over by this recipe. My friend had made this with Doodhi (Lauki) , though I tried with cabbage – Thank you dear!. Loved this totally – simple, easy, tasty and healthy! It can be eaten as a snack, at tea time, can be used in Undhiyo as against the deep fried muthias and can also just suffice as a meal in itself. Serve it with cilantro chutney and enjoy! 🙂
You should try this one for sure! Bon Appetit 🙂
Cabbage – half a medium cabbage – finely shredded – yields about 4 cups.
Gram flour(Besan) – 1 cup
Whole wheat flour – 2 tbsp
Methi (Fenugreek leaves) – 2 tbsp chopped finely (can be substituted with 2 tbsp of dry fenugreek leaves or kastoori methi) fenugreek can also be replaced with chopped cilantro (hara dhania))
Green chilli paste – 1 tsp (roughly about 3 small or 2 medium nos.)
Ginger paste- 1 to 2 tsp (about 2 inch piece) – we love ginger, hence I put more of this- adjust according to taste.
Cumin seeds- 1 or 2 tsp
Sugar- 1/2 tsp
Dhania-jeera powder – 1 tsp
Asafoetida (Hing) – 1/2 tsp
Tumeric – 1/2 tsp
Salt to taste.
Olive oil- 1 tbsp
Olive oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Sesame seeds – 1 tbsp
Red chilli whole – 3 or 4 nos
Cilantro or coriander leaves – at least 2 tbsp ( use as much as you like)
Combine whole-wheat flour, methi, cumin seeds, turmeric, green chili, garlic, sugar, dhania-jeera powder, oil, and salt in a bowl. Once these are well combined, add the cabbage to the flour mixture and mix well. Make sure to squeeze out water from cabbage if you have washed it after shredding, before you use it else it will be soggy!
Now add the gram flour to the cabbage mixture. Add half the gram flour first and mix well and then add the remaining as needed. Mixture should be like a very soft dough. So you may need to add more besan or less depending on the moisture level in the cabbage. Combine well into a soft dough. The dough will be slightly sticky.
Divide the mixture with greased fingers into about fist sized pieces using hand(mutti- hence name muthia 🙂 ) and shape them roughly like an eye ( am just trying to give you an idea of the shape – you can also shape them into a cylinder etc and steam). Drop them on a greased steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready. Put a knife through and it should come out clean.
Before steaming the muthias. (Excuse the quality of the picture here, it is not great with all the steam! – taken in the last minute using mobile when I suddenly realized that I had to take a snap of the process. Hands were smeared with dough so did not take the DSLR, instead tried to capture with a mobile cam which was handy!)
Let the muthias cool off and then slice them in two- three even sized pieces(Normally 2 pieces is enough). I forgot to take many snaps of the process, kindly excuse. Will take them next time I make them and upload here.
For seasoning heat the oil in frying pan on medium high. Add mustard seeds, after they crack add sesame seeds and red chili (don’t break them, add them whole) and stir-fry for few seconds. Add chopped muthias and stir-fry them for three to four minutes until they are light brown. Garnish them with chopped cilantro. Serve them hot or at room temperature with the cilantro chutney.
- Cabbage can be substituted with zucchini or bottled gourd also known as doodhi, lauki or ghia. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to get the excess water out before making the mixture.
- Make the mixture just before you are ready to stem them. Otherwise mixture leaves the water and will become very soft. If you have more then one batch hold the salt and add the salt for one batch at a time.
- Muthias can be refrigerated for 3 to 4 days. I sometimes make them before hand and use them either as snack or in the dish – ‘Undhiyo‘ when I make them. These muthias taste as good as the fried ones, so can be used in the dish.
- Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.