CABBAGE AND SPINACH MUTHIA
Cabbage And Spinach Muthiya is a healthy Gujarati steamed and stir fried snack. Enjoy it as a snack with some masala tea or for breakfast.
Ingredients
FOR THE BATTER
- 2 cups handvo flour
- ½ cup bajri flour
- ¼ cup semolina
- 2 cups spinach finely chopped packed
- 2 cups cabbage finely grated
- 1 cup plain yogurt
- ½ cup water
- ½ tsp turmeric powder
- ½ tsp ajwain
- 1 tbsp oil
- 1 tbsp sugar
- 1 tbsp lemon juice
- ¼ tsp asafoetida
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp green chilli paste
- 1½ tsp salt
- ¼ tsp Eno fruit salt optional
- extra oil for greasing
FOR TEMPERING |VAGHAR
- 2 tbsp oil
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 tbsp garlic slices
- 1 tbsp sesame seeds
- ½ tsp cumin seeds
TO SERVE
- Lemon wedges
Instructions
- Add flours and semolina to a big bowl. Mix it well.
- Add oil and rub the oil into the flour mixture.
- Add spinach, cabbage, oil, turmeric powder, ginger, garlic, chilli pastes, ajwain, salt, sugar, lemon juice, yogurt, asafoetida.
- Mix well.
- Add at first 2 tbsp water and mix. Add more if required little at a time. We want a stiff dough.
- Add Eno or baking soda if you are using any. Mix the batter well.
- For a more softer dough can add all the water. Then you will need to steam the muthiya in a plate.
- Allow the batter to rest for 10 minutes.
- Get your steaming device ready. To the steaming pan add water quarter full. The bottom plate should not touch the water.
- Grease the plate on which you will put the rolls with some oil.
- Divide the batter roughly into 4 parts.
- Rub a little oil on both your hands.
- Roll each part into a log. Depends on how thick or thin you want to roll them into.
- Place the logs in the greased plate which is in the steaming device.
- Close the lid tightly and steam the muthiya for 30 minutes.
- Check to see if it is done. Insert a toothpick in the steamed muthiya and it should come out relatively clean. If batter sticks to the toothpick then add a bit more water to the steamer and steam for further 5 minutes.
- If the muthiya are cooked remove them from the steamer.
- Cool them completely if you are going to stir fry them with some tempering or vaghar.
- If you want to enjoy them steamed only, then serve hot with some oil and lemon juice drizzled on top.
- Slice the muthiya.
TEMPERING | VAGHAR
- Heat oil in a wide pan over medium heat.
- When it is hot add first the fenugreek seeds.
- Then add the mustard and cumin seeds.
- Add garlic and saute for a few secs. You don't want the garlic to burn.
- Add sesame seeds and immediately add the sliced muthiya,
- Stir gently frequently till they are hot.
- Lower the heat and allow the slices to brown a little. Gently keep flip the slices and mix so that other slices too get brown.
- Serve with lemon wedges. Enjoy muthiya with a hot cup of masala tea
Notes
If the batter becomes too watery, add more semolina or handvo flour.
Adjust spices according to your taste.
Handvo flour is gluten free as its a mixture of dal and rice. If you have steamed the muthiya batter without rolling them into logs, then after cooling the steamed muthiya cut them into square pieces.
Adjust spices according to your taste.
Handvo flour is gluten free as its a mixture of dal and rice. If you have steamed the muthiya batter without rolling them into logs, then after cooling the steamed muthiya cut them into square pieces.