Kobi Na Muthia - Easy Gujarati Muthia Recipe - Gujarati Rasoi

on
Muthia is a popular Gujarati Farsan recipe. Muthia is often prepared during Gujarati wedding and is enjoyed by everyone. Today we will prepare Kobi Na Muthiya using cabbage and jowar flour. I have tempered the muthia with some cumin seeds and curry leaves. While tempering I have made the Muthiyas little bit brown so that they become crispy. Do watch the recipe and don’t forget to subscribe to the channel.
Recipe:
Ingredients:
  • 250- 300 Grams of Grated Cabbage (Patta Gobi)
  • 1.5- 2 Cups of Jowar Flour
  • ½ Cup of Curd (Dahi)
  • 1-1.5 Teaspoon Green Chili- Ginger (Hari Mirch- Adrak) Paste
  • 2 Teaspoon Sesame Seeds (Safed Til)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • ¼ Teaspoon Asafoetida (Hing)
  • Juice of 1 Lemon
  • 1 Teaspoon Sugar
  • Coriander Leaves (Dhania)
  • Salt
  • Water
  • Oil
For Tadka:
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 10- 12 Curry Leaves (Kadi Patta)
  • Oil
Procedure:
  1. Prepare a dough consisting of grated cabbage, jowar flour, curd, turmeric powder, sesame seeds, asafoetida, lemon juice, sugar, salt and coriander leaves. Cabbage and curd will provide the moisture to bind the dough. If required you can add water to make soft and loose dough for muthiyas.
  2. In a deep bottomed utensil heat some water and place a hole sieve over it. Apply some oil to the hole sieve.
  3. Prepare muthiyas (fist sized long shaped portions) from the dough and place it on the hole sieve. Close lid and steam it for 20-25 minutes on medium flame.
  4. After they are steamed well, let them cool and then cut them into pieces.
  5. Now heat some oil in a pan and add cumin seeds and curry leaves. Stir well and then add the muthiya pieces. Stir them well in the tempering and make them slightly brown. 
  6. Garnish it with coriander leaves and kobi na muthiyas are ready.

More Amazing Gujarati Farsan Recipe

Comments

Post a Comment