Bafela Cabbage Muthia – Steamed Cabbage Dumplings

Did you know that cabbage was one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes in a recent study of over 57,000 adults in the country of Denmark? In this very large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes.
It is also a good source of Thiamin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Potassium and Manganese.

I personally love this vegetable due to its crunchy texture. I always have cabbage in my kitchen to jazz up my recipes like noodles, salads, Manchurian and more. And this time(when I prepare this recipe), it was even very special as this cabbage was grown by my elder son Dhruv. The cabbage did not grow really good but I was happy that my son did it!

Cabbage Muthia is my favorite tea time snack. I love even just as it is during light lunch or serve as a side with main meal. You can take muhias in the lunchbox as well. Muhia has one day of self life but can be refrigerated up to 3-5 days.
Below is the list of ingredients to prepare the Cabbage Muthias:
Semolina 1/2 Cup (8 tbs)
Whole wheat flour 1/2 Cup (8 tbs)
Besan 1/2 Cup (8 tbs)
Salt To Taste
Turmeric powder 1/4 Teaspoon
Dhaniya jeera powder 1/2 Teaspoon
Baking soda 1 Pinch
Cabbage 2 Cup (32 tbs)
Ginger paste To Taste
Garlic paste To Taste
Green chilli paste To Taste
Dahi 3 Tablespoon
Lemon juice 1 Tablespoon
Oil 6 Tablespoon
Mustard seeds 1/2 Teaspoon
Sesame seeds 1 Teaspoon
Coriander 1 Teaspoon, finely chopped
Below is the video instructions to prepare the Muthias:

Muthias can be prepared with variety of flours(e.g. wheat, corn, milo, millet and more) and vegetables (e.g. cabbage, carrot, onion, bottle gourd (Dudhi), and more) and sometimes leafy vegetables like spinach, even herbs like Dill(Suva Bhaji), Fenugreek Leaves(Methi) and more. So just go ahead and add/omit as per your family preference!
Making of Muthias:
Mix all the ingredients listed under Muthiya except the soda and leave it aside for about 10 minutes. The cabbage releases some water which should be good enough to bind it all together. You can add more water if needed. Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know its done.
If you have a steamer, heat water in it. I do not have a steamer, so I used Nisha’s suggestion and used my idli stand in the pressure cooker to steam these. You will have to shape them smaller to be able to fit in the idli stand.
Remove the whistle from the pressure cooker and let it steam for about 25 minutes on medium heat. Check with a toothpick to make sure its cooked from inside.
Let them cool for a few minutes before tempering. You can also let them cool completely and keep it in the fridge in a zip lock bag or air tight container and temper them when you are ready to eat.
For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using. Let them cook for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.
Cook the Muthiya for a minute or two till all the tempering is well coated and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.
Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.