Muthia (Steamed Dumpling)
April 6th, 2009 filed under Appetizers, Vegan
Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage and spices. I have selected to make them with cabbage, but you can make muthias using zucchini (Italian squash) or Bottle gourd also known as doodhi or louki. Muthia makes a great appetizer or snack.
Recipe serves 4.
Ingredients:
Muthia:
- 1/2 teaspoon sugar
- 1/8 teaspoon citric acid
- 4 cups very fine shredded cabbage
- 1 cup gram flour (basen)
- 2 tablespoons whole-wheat flour
- 2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro (hara dhania)
- 2 chopped green chili (adjust to taste)
- 1 teaspoon cumin seed (jeera)
- 1/2 teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons oil
For Seasoning and Garnish:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon sesame seeds (til)
- 4 whole red chili
- 2 tablespoon chopped cilantro (hara dhania)
Method:
- Combine gram flour, whole-wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
- Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
- Divide the mixture with greased fingers into about 14 pieces and drop them on steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
- Let the muthias cool off and then slice them in two pieces.
- For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
- Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
- Serve them hot or at room temperature.
Notes:
- Make the mixture just before you are ready to stem them. Otherwise mixture leaves the water and will become very soft. If you have more then one batch hold the salt and add the salt for one batch at a time.
- Muthias can be refrigerated for 3 to 4 days.
- Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
Variation:
Cabbage can be substituted with zucchini or bottled gourd also known as doodhi, loki or ghia. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to get the excess water out before making the mixture.
- Serving suggestions:
Muthias are great with cilantro chutney.
Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
These look great. Would you please tell me where to buy the type of pan you were using in this video?
The muthias look wonderful! I want to try them but I would love to have the cilantro chutney recipe to go with them! Is that on your website? I couldn’t find it. Thanks for all your videos, I try everything and my family appreciates all the new and interesting foods!
Hi Rubey, Check under chutney and pickle.
hi my grandma watches theses videos and would like to say that you are a great cook but can you do your videos in hindi?
Namaste aunty…hope u r doing well iam a great fan of u and ur cooking… Aunty cud u please suggest a good food processor to me ..iam new in san diego, US..so i have no idea..which brand to buy …
i’ll really appreciate ur suggestion…thank you in advance…
plz take care
Auntyji,
Can I use a regular idli plate to make this ? The principle seems to be the same.Do you foresee any problems.
Thanks
Anu
Hi Anu,
This should work fine.
Namaste Auntyji,
Happy wishes to you on Mahaveer Jayanti (sorry, belated ones !).
I had querry, in your previous posts you had written about Diet in Lactating women. Can you suggest remedy(home made) for pregnanacy related morning sickness and nausea ?
Thanks and regards.
Manasi
Hi Manjula jee
I made Muthia yesterday , my husband he like it very much. thankyou very much for great recipie.
Do you Know how to make Handvi????
thanks
PK
Hi Manjula
I emailed you before. i asked about Handave , but one one my gujrate friend said it’s name is Handva and one name is Khandvi. sorry for wrong name. is you know about this dishes please let us know. these are light dishes .
thanks
Parminder
I like your receipe. I will definately make it. It is healthy and good for kids who doesn’t eat cabbage.
Thanks
Geeta
Auntyji,
From what State or region of India are “muthia” from?
Hi Jaya,
I think from Gujrat’
Dear aunty,
I was just wondering where can we buy the kind of vegetable steamer that you use in the muthia video? Can it be bought from an american store? Also where will I find citric acid? Thanks for all the wonderful videos.
Ahs
Hi Ahs,
this steamer is available in almost every store where they keep the kitchen utensils. and citric acid you can buy in any Indian grocery store.