Recipe – Steamed Cabbage Dumplings / Gujrati Cabbage Muthiya / Cabbage Muthia


Prep Time: 40 minutes

Cook Time: 35 minutes

Serves: 4


For the dough:

  • Gram Flour (Besan): ¾ Cup
  • Semolina (rava / sooji); ¼ cup
  • Cabbage: finely shredded, 3 cups
  • Salt: 1 ½ Teaspoon or to taste
  • Baking soda: ¼ teaspoon
  • Ginger: ½ teaspoon paste or crushed
  • Green chili: ½ teaspoon paste or crushed
  • Red chili powder: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Garam masala powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Cumin powder: ¼ Teaspoon
  • Milk Cream: 1 tablespoon
  • Water: As required
  • Oil: 1 Tablespoon

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Dried red chili: 1
  • Mustard Seeds: 1 Teaspoon
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces


  • Mix all the dough ingredients. Knead a stiff dough. If required then only use water for kneading.
  • Roll the dough to 1-inch diameter and 5-6 inch lengthy solid cylinders as many you can make. Grease using 1 tablespoon oil.
  • Steam in high flame for 30 minutes. Flip the sides after 15 minutes using a tong or spatula.
  • Take out the cylinders and let it cool for 30 minutes.
  • Cut each cylinder vertically into 2 pieces and then horizontally 5-6 Pieces.
  • To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add the steamed cabbage pieces and cook for 2-3 minutes.
  • Serve.

Cook’s Note:

  • After steaming the cylinders, you may cut them into ½ inch thick circles and deep fry or shallow fry.

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