Muthia

Steamed Muthia

Serves: 4

For the recipe of Muthia (dumplings), you can use Soji (cream of wheat) or Dhokla flour instead of coarse wheat flour. All these flours are easily available in Indian grocery stores.
Ingredients
  • IFor Muthia:
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 4 tablespoons oil
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • 1 small doodhi (Indian light green squash) or 2 small zucchinis, shredded
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek) or 3 tablespoons lemon juice
  • Water, as needed
  • 2 tablespoons unsweetened coconut flakes, for garnish (optional)
  • 2 tablespoons cilantro, finely chopped, for garnish (optional)
For Vaghar:
  • 3 tablespoons oil
  • ½ teaspoon fenugreek seeds (optional)
  • 1 teaspoon mustard seeds
  • 2 teaspoons sesame seeds
  • Pinch of asafetida
Directions
  1. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  2. Start heating steamer with container. If you are using bamboo steamer, lined with parchment paper.
  3. Take about ½ cup dough into hands and form about six inches cylindrical shape. Using hands form into an egg like shape. Lower the heat of steamer and drop the egg shaped dough onto steamer container. Repeat the process with remaining dough. It should make about 5 to 6 Muthia. Steams for 25 to 30 minutes until Muthia are cooked through. Let it stand for 10 to 15 minutes.
  4. Cut Muthia into ¾ inch slices and get Vaghar ready. If some pieces break, it’s fine.
  5. Heat oil in a wok or a frying pan on medium-high heat. Add fenugreek seeds and let it sizzle. Add mustard seeds, asafetida and sesame seeds. As soon as seeds start popping, add sliced Muthia. Stir the contents, lower the heat and cover wok or pan. Let Muthia heat through and brown, 5 minutes. Garnish with cilantro and coconut. Serve warm with cilantro chutney as a light lunch or an appetizer.

 

 

Fried Muthia

Serves: 4

This is my sister Jayshree Khadkiwala's recipe of croquettes (fried muthia) and tastes exactly like our mother's.
Recipe Note: You can use Soji (cream of wheat) instead of coarse wheat flour for this recipe. All these flours are easily available in Indian grocery stores. If you are frozen fenugreek greens (bitter greens), use one which is in loose form. You can also make this recipe with ½ small doodhi or 1 small zucchini, shredded.
Ingredients
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 5 tablespoons oil
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • ½ bunch fenugreek greens, chopped or ½ bag of frozen fenugreek greens
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek)
  • Water, as needed
  • Oil for frying
Directions
  1. Wash fresh fenugreek in couple of changes of water. It tends to be quite gritty. Drain as much water as you can.
  2. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  3. Take about a tablespoon dough into hands and form about three inches oval shape (like a crocket) using hands. Repeat the process with remaining dough. It should make about 18 to 20 Muthia.
  4. Heat oil in a wok or a frying pan until ready for frying. Fry 5 to 6 Muthia at a time until golden brown. Serve warm with cilantro chutney as an appetizer.