Muthia is a steamed dumpling seasoned with white sesame. Muthia is a staple food of Gujarat prepared with any spinach or bottle guard or any other suitable vegetable. This is prepared with gram flour (chickpea powder), whole wheat flour and with some spices.
Muthia can be fried also. Both steamed, fried versions are tasty and healthy as they contain more vegetable or spinach.
- Palak/spinach (chopped) – 2 to 3 cup
- Besan/gram flour/kadalai mavu – half cup
- Multi grain flour or whole wheat flour – 2 tablespoon
- Semolina/rava – 2 tablespoon
- Sugar – 1 teaspoon
- Cumin seeds – quarter teaspoon
- Lemon juice – few drops
- Turmeric powder – pinch
- Oil (to add in dough) – 1 tablespoon
- Cooking soda – generous pinch
- Salt – as per taste
- To grind coarsely
- For seasoning
- Mustard – half teaspoon
- White sesame – 1 teaspoon
- Asafetida – generous pinch
- Curry leaves – few
- Oil – 1 tablespoon
- Grind coarsely green chilli, garlic, ginger and keep; mix little salt with chopped spinach and keep it for 5 minutes; then squeeze out the water and keep; keep this water to knead the dough later.
- Take gram flour, semolina and multigrain flour or wheat flour in a bowl; add turmeric powder, salt, cooking soda, sugar, cumin seeds, ground green chilli-garlic-ginger and mix well.
- Now add oil, lemon juice and spinach/palak; knead well like chappathi dough if needed add squeezed out water from palak (as mentioned in previous step); as palak contains some moisture, no need to add too much water.
- With greased hand, make small muthia (as shown in the photo) and steam cook for 10 minutes. If you make small size muthia, it will cook easily.
- Heat a pan with oil and do the seasoning; add steam cooked muthias and fry for few seconds.
- Now delicious Palak Muthia (Spinach Dumplings) is ready.
- Serve hot with any chutney or sauce.
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