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Jowar Cabbage Muthia
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Jowar Cabbage Muthia

Jowar (sorghum)TraditionalGujaratSnackFlour (atta)VegetarianContains dairy

Prep 15 min · Cook 30 min · Servings not given in the source

Make

Ingredients

  • cabbage, grated — 1 cup
  • jowar (sorghum) flour — 1 cup
  • curd — 1/4 cup
  • coriander leaves, chopped — 1 tsp (plus a little to garnish)
  • lemon juice — 1/2 tsp
  • ginger-green chilli paste — 1 tsp
  • garlic, grated — 1 tsp
  • turmeric powder — 1/2 tsp
  • asafoetida — 1/2 tsp
  • sugar — 1 tsp
  • salt (as required)
  • water (enough to knead; used in the method, not in the list)
  • oil — 1 1/2 tsp (for the seasoning)
  • cumin seeds — 1 tsp (for the seasoning)

Method

  1. Put the cabbage, jowar flour, curd, coriander, lemon juice, ginger-chilli paste, garlic, turmeric, asafoetida, sugar and salt in a bowl. Knead to a soft dough, adding only as much water as it needs.
  2. Divide the dough into three equal parts and roll each into a log.
  3. Set the logs on a greased steaming plate and steam for 20 minutes.
  4. Take them out, leave to cool for 15 minutes, then cut into thick slices.
  5. Heat the oil in a pan, add the cumin seeds and then the slices, and cook over low heat until lightly browned.
  6. Serve hot, garnished with coriander.

Tips

  • General practice: the logs are done when a knife pushed into the centre comes out clean.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Adapted from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 38 (printed p. 36), written in our own words.