Carrot & Cabbage Muthias



Muthia is a Gujarati snack, which can be eaten steamed or fried. It is an excellent combination of various types of flour, and leafy vegetables. I have attempted the steamed version with a combination of carrot and cabbage. It is very easy to make and packed with nourishment. I have followed Jyoti Parekh’s recipe.


  • 1 cup finely chopped cabbage
  • 1 cup finely chopped carrot
  • 3/4 cup fine broken wheat (dalia)
  • 1/2 cup wheat flour
  • 1/2 cup gram flour
  • 1 tsp turmeric powder
  • 2 tsp sugar
  • 1/4 tsp soda ( For softer muthias, you can try using a little more soda or use eno salt. My muthias were medium in terms of softness)
  • 1/4 tsp asafoetida
  • Salt, to taste
  • 2 tsp red chilly powder
  • 2 tsp cumin and coriander seed powder
  • 1 tsp ginger-green chilly paste
  • Curd, as required ( I needed around 1/2 cup of curd)
  • 3-4 tbsp of oil
  • For tempering: Mustard seeds, 1-2 red chilly
  • For garnishing: Grated coconut, finely chopped coriander


  • In a mixing bowl, mix the flour, the masalas and oil
  • Add the carrot and cabbage and mix well. Add the curd as required to make a soft dough
    • Note: If the dough is very sticky, you can add some more flour to balance, for e.g. a little wheat flour and gram flour



  • I used an idly cooker for steaming the muthias. You could use any steaming dish. Grease the idly plates or the steaming plates with oil
  • Shape the dough into cylindrical pieces and arrange in the greased plates


  • Cook on medium flame for 20-25 minutes, so that muthias get cooked well and are soft
  • Once cooked, allow it to cool for at least 10-15 minutes. You can test if it is cooked by the skewer test: Pass a skewer through the muthias, if it comes out clean, then they are cooked well
  • Once cooled, cut the muthias into slices. You can either cut them into 4 pieces or 2 pieces. I chose to cut them longitudinally into 2 pieces



  • Temper the mustard seeds, red chilly. Add the sliced muthias and fry for a couple of minutes
  • Garnish with grated coconut and cilantro and serve hot with green chutney or pickle

Enjoy 🙂 and let me know how it comes out for you

Variation: You can make muthias using white pumpkin, radish, methi, rice & onion, mixed leafy vegetables by using the same recipe. Just substitute the carrot/cabbage combination with the vegetable/leaves.


2 thoughts on “Carrot & Cabbage Muthias

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