Muthia
મુઠિયા
Gujarati dumplings made from flour, vegetables, and spices. Steamed pieces are often tempered with mustard seeds and sesame.
About this dish
Gujarati dumplings made from flour, vegetables, and spices. Steamed pieces are often tempered with mustard seeds and sesame. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Gujarati steamed methi muthia
- 100 g whole wheat atta
- 100 g besan
- 100 g fresh fenugreek leaves, chopped
- 1 green chili, minced
- 1 tsp grated ginger
- 1/4 tsp turmeric
- 1/2 tsp chili powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp lemon juice
- 2 tbsp oil
- 40-70 ml water
Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp sesame seeds
- pinch of asafoetida
- 1
Use 100 g whole wheat atta; 100 g besan; 100 g fresh fenugreek leaves, chopped and the listed remaining ingredients. Mix flours, fenugreek, chili, ginger, spices, soda, salt and sugar. Rub in oil and lemon juice; add water gradually to form a soft but shapeable dough. Wash and drain leaves well. Add water gradually because leaves release moisture; stop at shapeable dough, not paste.
- 2
Form two logs about 3 cm thick. Steam on an oiled plate over simmering water 20-25 minutes, until a skewer emerges clean. Form evenly thick logs, leave gaps and time from steady steam. Test the thickest part.
- 3
Cool 10 minutes, then cut into 1 cm slices. Let logs firm before slicing and use a sharp knife without crushing.
- 4
Tempering: 1 tbsp oil; 1/2 tsp mustard seeds; 1 tsp sesame seeds; plus the remaining ingredients listed for this component. Heat tempering oil, add mustard seeds and let them pop. Add sesame and asafoetida, then slices. Toss gently 3-4 minutes until lightly crisp. Use medium heat and a splatter screen for mustard. Add slices before seeds burn and turn gently to make a light crust.
Note
Water depends on moisture in the leaves. Do not make a loose batter; these are steamed logs sliced before tempering.