Saturday, 24 April 2010

Muthia - Indian Dumplings made with millet, wheat and chickpea flour

Muthias are steamed spiced dumplings made with vegetables and a mixture of flours. The most common vegetables used are fenugreek, spinach, cabbage or marrow. You can also use left over rice instead of the vegetables. Muthias are a quick Gujarati snack. Another dish not usually available in Indian restaurants.

For this recipe, I used white cabbage with a mixture of wheat, millet and chickpea flour.

Ingredients (serves 4-6 people):

150 grams cabbage
140 wheat flour
100 grams millet
100 grams chickpea flour
1 teaspoon salt
1 teaspoon soda bicarbonate
1 teaspoon crushed ginger
1 teaspoon crushed garlic
1 teaspoon crushed green chillies (can use pepper ort chilly powder)
Half teaspoon turmeric
1 cup cooking oil
Half cup yoghurt
2 to 3 tablespoon sesame seeds
1 tablespoon grated coconut
1 tablespoon coconut
A handful of finely chopped coriander



1. Sieve the three flours and add the cabbage to the flour
2. Add the salt, turmeric, crushed ginger, garlic and green chillies
3. Add the soda bicarbonate and a tablespoon of sesame seeds
4. Add 3 tablespoons of oil
5. Mix together and add the yoghurt.
6. Using some warm water, knead the flour and shape it into a long, thin and flat roll on a work top.

7. Using a bread knife, cut through the roll into one inch strips

8. These strips need to be steamed. I used a pressure cooker to do this.
9. Lightly grease these strips to stop them sticking together when steaming.
10. Steamed the muthias for 45 minutes in the pressure cooker.

11. Once cooked, remove them from the pressure cooker and allow them to cool.

12. Cut the muthia strips into small pieces.
13. Heat 3 tablespoons of oil.
14. Add in sesame seeds and allow them to pop
15. Add in the Muthias.
16. Stir fry them gently or the the muthias might crumble.
17. Once they start to brown slightly, they are ready to serve.
18. Decorate with dessicated coconut and chopped coriander
19. Muthias can be served with green chutney or yoghurt chutney.



  1. Very interesting recipe, I've never tried these. Sesame seeds must have made these even more aromatic and delicious.


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