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

Hing

Utensils that shall come handy:

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

Method:

  • 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.

Tada

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

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