Muthiya

Muthiya
Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr
 
I am a foodie & I love to cook too... I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It's tough to explain but cooking's my break ๐Ÿ™‚ But I am a staunch Gujarati too. I love my "thepla-shaak", Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals...and MUTHIYA- the steamed dumplings. I can write a long article about these lovely MUTHIYAS ๐Ÿ™‚ WHAT IS MUTHIYA? Muthiyas are steamed flour and grated vegetable dumplings. They can be made by combining several flours of your choice but the base flour must be wheat. In combination with wheat flour, I combine Bajri / Pearl Millet flour, Maize, Wheat Bran, Burgul / Ghau Fada I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves - whatever is available in my veggie tray, I add to the Flour/s or a little of all of this. Even grated bitter gourd/karela & it's skin also tastes awesome When it comes to chopping greens, I prefer scissors There have been many tips for using left over rice or Khichdi in the muthiya. I hate doing that. It spoils the "MUTHIYA TASTE" I refrain from using leftovers in muthiya. AHH! YES! I PREFER TO ADD ENO INSTEAD OF SODA BICARB I steam some extra muthiyas, store in the fridge to put them in some curried veggies. OR even make a round 2 as an evening meal OR even pack and carry in the car to avoid an "outside" meal while shopping in the malls. this is a life saver dish ๐Ÿ™‚ trust me ๐Ÿ™‚ NOW THE recipe- finally ๐Ÿ™‚
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 35 Muthiyas
Ingredients
For the Muthiya Dough
  • 1.5 Cups Wheat Flour
  • 1.5 Cups Bajri / Pearl Millet Flour
  • 2 cups Fresh Fenugreek Leaves washed well, Chopped (here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves)
  • 1.5 Cup Curds/ yogurt- Plain and unflavored
  • salt to taste
  • 2 Tbsp. Sugar believe me they don't taste "sweet"
  • 4 tsp. ENO /flavourless Fruit salt / soda bicarb
  • 1.5 tbsp. Sesame seeds
  • 1 Tsp. Turmeric powder
  • 1 Tsp. Asafoetida
  • 2 Tsp. Red Chilli Powder (donโ€™t you worry, won't get spicy)
  • water - as require
  • A large BOWL to mix ALL
  • A large good quality STEAMER
For the tempering of Muthiyas
  • NON-stick WOK
  • 3 Tbsp. Oil of choice
  • 2 Tbsp Sesame seeds yes again
  • 2 Tsp. Mustard seeds / Rai
  • 1 Garlic bulbs peeled & grated
  • 4-5 Green Chillies cut to Half Inch pieces- Or to taste
  • Muthiyas cut to Biteable size
Instructions
For the Muthiya Dough
  1. In a large bowl put all the ingredients except WATER, Mix & knead well
  2. Now add water to make a soft dough. Stiff dough= hard & dry muthiya
  3. Take a pinch of the ready dough & dare to taste & adjust taste at this stage. After this stage there wont be any scope to rectify
  4. Wash hands, Pour water in the steamer, ready the steamer for steaming Put the steamer on a medium flame.
  5. Grease the steaming dish with a unflavoured and non-smelly oil - well take a small dish or a bowl with some water in it Wet palms with water NOT OIL take a dollop of dough and roll well and put on the steamer dish. Repeat with the rest of the dough
  6. Cover the steamer with lid
  7. Steam without opening Lid for 20-25 minutes- patiently Insert a tooth pick or a knife to the steamed rolls. If the knife/toothpick comes clean, then they are done, If not then do wait till they come clean ๐Ÿ™‚
  8. Serve right away for an oil free YUM with Chutney or Ketchup
Saute Muthiyas
  1. On a Medium flame, place wok
  2. Pour Oil
  3. Allow Oil to get hot, NOT SMOKE ๐Ÿ™‚
  4. Add Mustard seeds
  5. Allow to crackle
  6. Add Sesame Seeds + Chillies+ Garlic
  7. Add the cut Muthiyas immediately ( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
  8. Carefull toss the muthiyas at intervals
  9. Allow the Muthiyas to get NICELY CRISP
  10. Transfer to serving Plate
  11. Serve with Green- Coriander Chutney & Ketchup
Recipe Notes

Don't forget your cup of TEA or a TALL glass of Chaash With your LOVED ones.. #TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo's or Hubby's tiffin box.