Kobi na Muthia #Gujaratifood101 Cabbage/Gobhi Muthai

Muthai’s are essentially a Gujarati Snack that become family favorites easily. All you shall need is a lovely vegetable [Hero of the dish], Flours [Supporting artists], some spice, some steaming and some tempering.

It is either steamed or fried. This is how it looks like:

You shall need: [Serves 2]

1… Medium size Cabbage/Kobi [Shredded finely]

1 Cup… Besan [Gram Flour]

1/2 Cup… Kakra Gehu ka loth [Coarse Wheat flour] — However you may add the regular flour if the course one is not available, it will not affect the taste much.

1/4 cup… Vegetable oil

A pinch of Baking Soda

Enough water to make the dough and shape the muthias

1 Tsp… Mustard Seeds

2… Green Chilies [Finely chopped]

2 Tsp.. Sesame seeds

1 Tsp… Turmeric powder

Salt and red chilly powder to taste


Utensils that shall come handy:

  • A bowl to mix the dough
  • A steamer
  • A wok to temper the muthias


  • Put some salt in the shredded cabbage and let it stand for 20 min.

  • Once it leaves its water, add the flours, Turmeric powder, Red chilly powder and salt and adjust the taste.

  • Add the soda Bi carb and oil [Leave about 1 Tbsp in the measuring cup].
  • Mix very well.
  • Add enough water that it comes to the consistency of fritters/Pakodas.

  • Give it a little taste.
  • Once the steamer is ready, take little water in a bowl. Wet your hand and shape the muthias like a sausage.
  • Put them on the pre-oiled tray of the steamer.

  • Let them steam for about 15-20 min.
  • Insert a knife/skewer and check if they are done.
  • Take them out and after they are cooled a but [aka are little pliable] cut them into bite size pieces.

  • Make tempering with Hing, Sesame seeds, mustard seeds and green chillies.
  • Add the muthai pieces. Serve with love.


Things to remember:

  • Oil is added to work like “Moin” for the muthia. If we dont add enough Oil, they shall turn crumble and dry.
  • The consistency shall be that of like of biting into a yummy steamed dumpling.
  • Delicate flavors yet balanced.
  • You may use Methi, lauki and even cucumber to make this dish.

This dish goes to:

Let’s Cook: Kids Special at Tickling Palette’s blog aka Radhika’s Blog

Bon Vivant #5 at darling Sumee’s Blog


lets cook for barbecues and picnics event at Simply Sensational Food

Splash into Summer at Sarv’s blog

Fun in the Sun at Divya’s blog


Thank you for dropping by :)

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