Monday, April 8, 2013

Muthiya | Muthia | Steamed whole wheat & greens dumpling : Gujarati Cuisine

Muthiya has all the goodness & nutrition needed. It has loads of greens, whole wheat, and jowar flour. To top it all, it is steamed & not deep fried. Any greens of your choice could be added. In case you do not have leafy vegetable, you could add grated carrots/ grated bottle gourd/ grated cabbage. I tried hard for good pictures, but could't do justice for the dish with the pictures :( 


Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 2-3


Ingredients:
For the muthiya:
Wheat flour: 1.25 cups
Jowar flour/Sorghum flour: 1/2 cup
Besan/Gram flour: 1/4 cup
Chopped dill leaves: 1.5 cups, loosely packed
Chili powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Green chili paste: 1 tsp
Yogurt: 1/4 cup
Oil: 3 tbsp
Sugar: 1 tsp
Baking soda: 1/2 tsp
Salt: As needed
Water: As needed, to make the dough

For the seasoning:
Oil: 1-2 tbsp
Mustard seeds: 1 tsp
Sesame seeds: 1 tbsp


Method:
Mix all the ingredients mentioned for the muthiya (except water) in a large bowl. 

Add sufficient water & make a dough out of it. (The dough should be cutlet or patty consistency).
Make dumplings out of it & steam it for 15-20 mins on medium-high heat. 

Turn off the heat & let the steamed dumpling cool completely. Observe: the steamed dumplings have expanded in size 

(I'm stressing again, cool completely.., else it will crumble while cutting them!)
Cut the steamed dumpling into 1 inch bites.
Prepare the tempering/seasoning. Heat oil in a broad pan. When oil is hot, add in the mustard seeds. When mustard seeds crackle, throw in the sesame seeds & let it turn golden brown (Take care not to burn the seeds!)Add in the cut dumplings & mix it gently. Cook it till it is slightly brown & crisp.
Serve it with a dip/chutney/sauce of your choice.



Notes:
The ratio of greens to flour is 1.5: 2. You could play around with any other flour of your choice. I sometimes add corn meal too.
You could add a fistful of left over rice to make the muthia's soft.