Cabbage Muthia | How to make Cabbage Muthia

By Sujata Hande-Parab  |  8th Feb 2018  |  
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  • Cabbage Muthia, How to make Cabbage Muthia
Cabbage Muthiaby Sujata Hande-Parab
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About Cabbage Muthia Recipe

Cabbage contains high amount of vitamin C and very good for weight loss, Eye vision, improves brain and bone health. Raw cabbage leaves are somewhat peppery in flavor, but get sweeter as it cooks. Muthia is a Gujrati cuisine. In Maharashtra it is called as Kobichi wadi. We usually use beasn or gram flour as a main ingredient, additionally sometimes we also add semolina or rice flour into it. In this recipe I have used gram flour, wheat flour, minced cabbage, seasoned with some spices. It can be transferred in airtight container and stored for 2-3 days in refrigerator and use whenever required.

Cabbage Muthia is a delicious dish which is liked by the people of every age group. Cabbage Muthia by Sujata Hande-Parab is a step by step process by which you can learn how to make Cabbage Muthia at your home. It is an easy recipe which is best to understand for the beginners. Cabbage Muthia is a dish which comes from Gujarat cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Cabbage Muthia takes 15 minute for the preparation and 20 minute for cooking. The aroma of this Cabbage Muthia make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Cabbage Muthia will be the best option for you. The flavor of Cabbage Muthia is unforgettable and you will enjoy each and every bite of this. Try this Cabbage Muthia at your weekends and impress your family and friends.

Cabbage Muthia

Ingredients to make Cabbage Muthia

  • Besan/gram flour – 1 cup or 13 tbsp
  • wheat flour – 4tbsp
  • cabbage Minced – 1cup (tightly packed)
  • tamarind paste – 1 tsp
  • asafoetida – ½ tsp
  • coriander powder – ½ tsp
  • cumin powder – ½ tsp
  • turmeric – ½ tsp
  • red chilli powder – ½ - 1 tsp
  • Grated jaggery – 1 tsp
  • Coarsely ground fresh ginger – 1 1/2 tsp
  • Coarsely ground green chillies – 1
  • Coarsely ground garlic Cloves – 3-4
  • salt to taste
  • oil – 1tbsp + 2tbsp for tempering and shallow frying
  • water- as required for making a dough
  • For tempering – curry leaves – 3-4
  • cumin seeds – ½ tbsp.
  • mustard seeds – ½ tsp
  • asafoetida – ¼ tsp

How to make Cabbage Muthia

  1. In a bowl take Gram flour, wheat flour, cumin, coriander powder, red chili powder, Tamarind Paste, salt, asafoetida, oil, grated jaggery, coarsely ground fresh ginger, Garlic and Coarsely ground green chilies. Mix well.
  2. Add minced cabbage. Mix it.
  3. Add water slowly at a time and make a dough. It will be little sticky.
  4. Apply some oil on palms. Divide dough into 2-3 elongated logs approximately 4-5 inches long and 1 inch in diameter.
  5. Arrange them on a greased plate.
  6. Steam it in a steamer or presser cooker. (If using a pressure cooker, cook for 3 whistles and in steamer cook it for 20-22 minutes. Check using a toothpick. It should come out clean.)
  7. Switch off the flame. Let pressure inside cooker come down naturally.
  8. Let it cool. cut it into a ½ inch thick slices.
  9. In a pan, heat oil. Add curry leaves. Stir for few seconds.
  10. Add mustard, cumin seeds. Let it splutter.
  11. Add asafoetida. stir it.
  12. Add sliced Muthias or wadis and fry on a low flame until golden brown and crisp.
  13. Serve hot with tea, coffee.

My Tip:

Don’t make a stiff log and overcook it else will become hard.

Reviews for Cabbage Muthia (1)

Ruchi Gaur9 months ago

I like to have it with green chutney.
Sujata Hande-Parab
9 months ago
:smile:... Thank you Ruchi ji...

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