Muthiya (spiced vegetable dumplings) is a very famous gujarati appetizer. The procedure I've described below may seem lengthy but trust me - it is super easy to make, most of it is just me trying to explain the process in a detailed way so it is easy for you all :).
I hope you give this a try and let me know your feedback in the comments section below. Happy cooking!
Ingredients:
- 2 cups Coarse Wheat Flour (also known as Laddu Flour)
- 1 1/2 cups grated Indian Squash (cabbage/fenugreek leaves/onion can also be used as a substitution)
- 1 tsp Green Chillies Paste
- 1 tsp grated Ginger
- 1 1/2 tsp grated Garlic
- 2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Achaar Masala/Pickle Spice Mix
- 1 1/2 tbsp crushed Jaggary
- 2 tbsp oil
- Water - as needed
- Salt to taste
Tempering:
- 4 tbsp Oil
- 1 1/2 tsp Mustard Seeds
- 1 1/2 tsp Sesame Seeds
- 8-10 Curry Leaves
- 1/2 tsp Asafoetida/Hing
- 1 tbsp Cilantro
Garnishing:
- 1 tsp finely chopped cilantro/green coriander/dhaniya
Method:
- This recipe requires to be steam-cooked. Now, those of you who are not familiar with steam-cooking, it is a process of cooking with the heat from the steam wherein the food being cooked gets direct contact of ONLY the steam and not the boiling water. This is very important. To know more about this process, this article in wikipedia gives a decent description. Now, if you don't have a steam-cooker like I do, there is no need to worry, we can always improvise! What you'd basically need is a big pot with a lid and a steamer rack like this one that is smaller in diameter than the pot so that it can be placed into the pot. Make sure the water level is below the steamer rack that you are using so that the bottom of the steamer rack comes in contact only with the steam. I have always used all stainless-steel utensils for the steamer so I wouldn't be able to vouch for other materials like glass/bamboo... But if you do, please leave me the details in a comment below!
- In your pot, place the steamer rack with enough water so that it stays below the level of your steamer rack. Put this pot on high heat and make sure to cover it
- Now, in a large bowl, add coarse wheat flour, grated indian squash, green chillies paste, grated ginger, grated garlic, red chilli powder, turmeric powder, achaar powder, jaggary (make sure it it crushed well or else you'll have lumps of sweetness in your muthiya and trust me - you don't want that to happen!) and oil; mix well (I find mixing using my hands works the best but you can use a big spoon as well).
- Now, add water, little at a time. I'm not mentioning the quantity of water as it depends on the quality of flour, the moisture content in your squash, etc. The mixture should be of very thick consistency - you should be able to roll them into cylindrical rolls by taking some mixture in your hands and making an open/close movement of your fist. If it doesn't stay in shape, you need more water. The consistency, by no means, should be watery. Once you have your mixture ready, set it aside.
- Once the water in your pot is boiling, open the lid and reduce the heat to low (this is to avoid getting burnt by the steam). Now, take a fistful of mixture in your hand and roll it into cylindrical log shape using an open & close movement of your fist; once done, immediately put it on the steamer rack in your pot. I find it easier to work my way from the peripheral to the center. Make only one layer do not stack one on top of other. Cover the pot, increase the heat to high and cook for 8-12 minutes.
- To check the doneness, insert a knife/toothpick into the center, it should come out clean.
- Once done, turn off the heat and carefully remove the steamer rack out of the pan and let it cool down.
- Separate each of the logs and slice them approx. 1/4 inch thick. I like to cut them into smaller pieces as it helps incorporating more crispiness (our family likes it that way)!
- Tempering:
- In a pan, heat the oil. Add mustard seeds; once they start crackling, add sesame seeds, curry leaves and asafoetida; give it a quick stir and add the cut muthiya/dumplings and stir to coat them well.
- Cook for 2-3 minutes stirring every now and then. If you like crispiness in your dumplings, cook for additional 3-5 minutes.
- Mix in the cilantro and stir one last time.
- Garnish with cilantro and serve hot
- Enjoy!!
