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Kobi na muthia
Cabbage steamed dumplings
કોબીના મુઠીયા: steamed cabbage logs bound with wheat and gram flour, sliced and tempered with sesame
When the dudhi runs out, Gujarati cooks reach for a head of cabbage, and kobi na muthia appear for breakfast in Vadodara and Rajkot homes. Finely shredded cabbage is bound with wheat and gram flour, ginger, green chilli and a touch of sugar, steamed into logs, sliced and crisped in a sesame and mustard tempering. Cabbage gives a sweeter, more delicate flavour and a slightly lacy texture. The mistake to avoid is shredding the cabbage coarsely; thick shreds poke out of the logs and the slices fall apart, so chop it as fine as you can or pulse it briefly in a food processor. Chef's tip: let the salted cabbage sit for 10 minutes before adding flour so it softens and gives up enough water to make the dough.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the muthia
- 10 ½ oz white cabbagevery finely shredded
- 1 tsp salt
- 3 ½ oz whole-wheat flour (atta)
- 1 ¾ oz besan (gram flour)
- 1 tbsp fresh gingergrated
- 2 green chilliesfinely chopped
- ½ tsp ground turmeric
- ½ tsp ajwain (carom seeds)
- 2 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp sunflower oil
- ¼ tsp bicarbonate of soda
For the tempering
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tbsp white sesame seeds
- ¼ tsp asafoetida (hing)
- 1 dried red chillibroken
To serve
- 2 tbsp fresh coriander (optional)chopped
- 2 tbsp fresh grated coconut (optional)
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Method
0/8 doneStep 1: Toss 10 ½ oz white cabbage with 1 tsp salt in a large bowl and leave for 10 minutes until it softens and looks damp.
10 minStep 2: Add 1 tbsp fresh ginger, 2 green chillies, ½ tsp ground turmeric, ½ tsp ajwain (carom seeds), 2 tsp sugar, 1 tbsp lemon juice and 2 tbsp sunflower oil and mix well.
2 minStep 3: Mix in 3 ½ oz whole-wheat flour (atta), 1 ¾ oz besan (gram flour) and ¼ tsp bicarbonate of soda and press together into a soft dough with no extra water. It should hold when squeezed in your fist.
4 minStep 4: Shape into 3 logs about 3 cm thick with oiled hands and steam on a greased plate over boiling water, covered, until firm and a knife comes out clean.
25 minStep 5: Cool for at least 15 minutes, then slice 1 cm thick.
15 minStep 6: Heat 2 tbsp sunflower oil over medium heat, crackle 1 tsp black mustard seeds, then add 1 tbsp white sesame seeds, ¼ tsp asafoetida (hing) and 1 dried red chilli.
1 minStep 7: Add the slices and toss over medium heat until golden at the edges.
6 minStep 8: Finish with 2 tbsp fresh coriander and 2 tbsp fresh grated coconut and serve warm.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kobi na muthia take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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