Cherry & Dennis Helper Habitat

Indian Cabbage Muthia

印度椰菜蒸豆粉條

Indian Cabbage Muthia — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cabbage, chickpea flour and wholemeal flour form steamed logs, sliced and tossed with mustard seeds.

01

Ingredients

Main ingredients

300 g cabbage
120 g chickpea flour
60 g wholemeal wheat flour
10 g ginger
10 g coriander leaves

Dough seasoning

0.5 tsp salt
0.5 tsp ground turmeric
1 tsp ground cumin
1 tbsp lemon juice
40 ml water

Tempering spices

2 tbsp cooking oil
1 tsp mustard seeds
1 tsp white sesame seeds

Indian Cabbage Muthia — ingredients

02

Tools

kitchen knife
cutting board
sieve
mixing bowl
measuring spoons
grater
measuring jug
heatproof steaming plate
baking paper
steamer
oven gloves
lidded nonstick frying pan
spatula
serving plate

Indian Cabbage Muthia — tools

03

Steps

Indian Cabbage Muthia — Wash, drain and finely shred cabbage

Step 1

Wash, drain and finely shred cabbage

Wash, drain and finely shred cabbage.

Indian Cabbage Muthia — Mix with salt and rest 10 minutes, retaining the released liquid

Step 2

Mix with salt and rest 10 minutes, retaining the released liquid

Mix with salt and rest 10 minutes, retaining the released liquid.

Indian Cabbage Muthia — Grate ginger and wash and chop coriander

Step 3

Grate ginger and wash and chop coriander

Grate ginger and wash and chop coriander.

Indian Cabbage Muthia — Add both flours, ginger, turmeric, cumin and lemon juice to cabbage

Step 4

Add both flours, ginger, turmeric, cumin and lemon juice to cabbage

Add both flours, ginger, turmeric, cumin and lemon juice to cabbage.

Indian Cabbage Muthia — Mix, then add water by the spoonful, up to 40 ml, to form a soft shapeable dough

Step 5

Mix, then add water by the spoonful, up to 40 ml, to form a soft shapeable dough

Mix, then add water by the spoonful, up to 40 ml, to form a soft shapeable dough.

Indian Cabbage Muthia — Grease hands with a little measured oil and shape four logs about 3 cm thick

Step 6

Grease hands with a little measured oil and shape four logs about 3 cm thick

Grease hands with a little measured oil and shape four logs about 3 cm thick.

Indian Cabbage Muthia — Line a steaming plate with baking paper and space the logs apart

Step 7

Line a steaming plate with baking paper and space the logs apart

Line a steaming plate with baking paper and space the logs apart.

Indian Cabbage Muthia — Steam over boiling water for 20 minutes; cut one to check the centre is set without wet flour

Step 8

Steam over boiling water for 20 minutes; cut one to check the centre is set without wet flour

Steam over boiling water for 20 minutes; cut one to check the centre is set without wet flour.

Indian Cabbage Muthia — Remove with gloves, cool 5 minutes and slice 1

Step 9

Remove with gloves, cool 5 minutes and slice 1

Remove with gloves, cool 5 minutes and slice 1.5 cm thick.

Indian Cabbage Muthia — Heat remaining oil and mustard seeds over medium heat until seeds begin popping

Step 10

Heat remaining oil and mustard seeds over medium heat until seeds begin popping

Heat remaining oil and mustard seeds over medium heat until seeds begin popping.

Indian Cabbage Muthia — Add sesame and sliced logs; toss gently for 4 minutes until lightly golden

Step 11

Add sesame and sliced logs; toss gently for 4 minutes until lightly golden

Add sesame and sliced logs; toss gently for 4 minutes until lightly golden.

Indian Cabbage Muthia — Scatter coriander and serve warm

Step 12

Scatter coriander and serve warm

Scatter coriander and serve warm.

Common mistakes

Do not add all water at once; slicing before cooling breaks the logs.

Tips

Let cabbage release moisture before adding flour to avoid a wet dough. Contains wheat, chickpeas, sesame and mustard; check allergies.