Sunday, July 6, 2014

Cabbage and Methi Muthia (Cabbage and fenugreek dumplings) | Gujrati Cusine | Healthy Recipe | Kids Delight



Muthias are steamed dumplings which is a good low fat snack which can be served at breakfast time or can be served as a tea time snack. I wanted to try this for a long time. I was introduced to this yummy and healthy snack after my marriage.
My MIL made it. I wanted to make the lauki muthi but that kept postponing. Finally made the cabbage and methi muthias..loved the result. Do try this yummy and healthy snack.
The yummy recipe is from here and here.

Ingredients:
4 cups grated Cabbage
1/2 cup Besan(Chickpea flour)
2 tbsp Whole wheat flour
2 tbsp semolina
2 tbps jowar flour
1 tsp Green chili paste (optional)
1 tsp grated Ginger
1 tsp Carom seeds(ajwain,optional)
1 cup chopped methi (you can use 2 tsp Kasuri methi instead)
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
 tsp Lemon juice Salt(or pinch of citric acid)
half tsp eno (or a pinch of Cooking soda)
1 tbsp Oil (optional)
1/2 tsp Sugar
Salt to taste
1 tbsp Curd

For the tempering:
Mustard seeds-1 tsp
Sesame seeds-1 tsp
Asafoetida-1/4 tsp
Dried Red chilli/Green chilli-4
Curry leaves-10
Oil-3 tbsp
Coriander leaves,to garnish
2 tsp grated coconut for garnish (optional)

Method:
Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough,softer than the roti dough.If your dough becomes very soft add a couple of tbsp of besan to it and mix well. Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins. I did not have a stove steamer, so used my microwave idli maker to steam the muthia. I was not sure if it would work, but glad it did solve the purpose very well :)
To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
Garnish with Coriander leaves and grated coconut.
Serve them hot/warm with Green chutney, dates chutney or ketchup.
Variations:
1.Cabbage Kababs - You can deep fry the dumplings after slicing and serve as cabbage kababs.or just make fritters with this mixture without steaming the dumplings.
2.Cabbage Kofta -  Make a tomato or curd based gravy or onion-tomato gravy and add these muthiyas in it just before serving.
3.Cabbage Dahi Vada - Arrange muthiya in a dish and pour whipped salted curd over it, sprinkle red chilli powder, roasted cumin powder, sweet chutney and green chutney and serve as cabbage dahi vada.
4.Cabbage Appe -  Make cabbage appe, in a appe maker with the same mixture.
5.Low Fat Snack - Slice muthiyas and add lemon juice and fresh coriander and serve with ketchup.
6. Cabbage pakoda kadhi - You can add these to curd and chickpea kadhi.They taste nice in any of the forms.

Notes:
1. You can make muthiyas from cabbage, bottle gourd (Lauki), spinach (palak), fresh fenugreek leaves (methi), grated mix vegetables, left over dry khichdi (an Indian lentil and rice preparation) or even with left over vegetable pulao (mix vegetable rice).
2. If using Sweet Gourd (Lauki) then squeeze extra water from it after grating and if using pulao then mash the rice a little and add 1 tbls extra curd. into it.
3. Add a pinch of cooking soda as it will make the muthia soft and fluffy.You can even use 1/2 tsp eno(fruit salt) instead of  cooking soda.It is entirely optional.
4. It is good to add carom seeds when preparing anything with chickpea flour as it will yield in easy digestion.You can skip if you want.
5. You can also use jowar flour instead of besan(chickpea flour) for a healthy option.
6. You can replace kasuri methi with the freshly chopped fenugreek leaves.

 
Sending this to:
dishes recipe hosted by Full scoops and Priya’s versatile recipes 


, Walk through memory lane event by Sapana and Gayathri
    
http://accessiblediary.blogspot.in/2014/06/event-announcement-and-giveaway.html

Kid delight event : Iron rich food by http://spicingyourlife.blogspot.com.au/2010/01/announcing-kids-delight-wholesome.html
hosted by www.sizzlingtastebuds.com/2014/06/event-hosting-giveaway-iron-rich-foods.html
 
 

9 comments:

  1. Healthy and delicious snack...Love them

    ReplyDelete
  2. steamed food are always healthy...thanks for linking

    ReplyDelete
  3. I love muthia a lot, after all it is so healthy. Yours looks really lip smacking
    Thanks for your likely comments on my blog :-)

    ReplyDelete
  4. Looks tempting! Thanks for linking to the event!

    ReplyDelete
  5. Looks delicious.. Will try..Thank you Lavina :)

    ReplyDelete
  6. Hi Lavina ..i want to invite you for a blog hop but didn't find email ..please write to me radhika.hobbycrafts@gmail.com so i can send the details of it :) Thank you

    ReplyDelete

Your feedback/comments are most welcome..

LinkWithin

Related Posts Plugin for WordPress, Blogger...