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Muthia (Spicy Dumpling) - Vegan

Updated: Aug 24, 2021

Vegan Muthia (Spicy Dumpling)

Have leftover cooked rice sitting in the fridge. No one wants to eat it and you don't wanna throw it. What to do you? Make Muthiya and everyone will want to eat it.

Did you know Muthiya is derived from Hindi as well as Gujarati word Muthi, which means fist? Muthiya is an Indian Gujarati dish made by rolling the muthiya dough between a palm and curled fingers forming a fist. Interesting, isn’t it? We can also call it Spicy Dumpling.

Muthiya is a very healthy, simple, and delicious snack dish, filled with nutrients and loaded with flavour. Once it hits your tongue, it is irresistible.

Skip to recipe Muthia (Spicy Dumpling) - Vegan Recipe or continue reading for tips and stages of making the recipe

Muthiya can be made three ways,

  • · Steaming and tempering

  • · Deep-fried

  • · Shallow Fried

In this post, I will be sharing a recipe using steaming and tempering methods. This method requires the least amount of oil, thus keeping it healthy. Do stay tuned for other methods. They are equally tasty.

Muthiya is a versatile dish. It welcomes anything and everything with open arms. Mix your leftovers with flour and spices and enjoy with morning or afternoon tea.

You can use chickpea flour (besan) with any other flour, like Wheat flour, Semolina, Pearl millet (Bajra) flour, Sorghum(Jowar) flour, etc. To make Gluten-free, simply replace wheat and semolina with pearl millet or Sorghum or any other Gluten-free flour. Make sure flour is coarsely ground to give that grainy and crispy texture.

You can add any grated vegetables, greens, and herbs of your choice and enhance the flavour. I had a heap of Fenugreek (Methi) leaves and leftover cooked rice, which I will be using for this recipe. I love using Fenugreek in my dish for two main reasons, firstly due to its medicinal benefits, these are extremely good to soothe the stomach and digestive problems, and secondly, due to its distinctive earthy, slight sweet-bitter, nutty taste.

You can use any type of rice like Basmati rice, Jasmine rice, Brown rice, long-grain rice, short-grain rice, sticky rice, as long as it is cooked and cooled completely.

You can combine any types of vegetables and leaves such as Cabbage, Red Cabbage, Carrot, Bottle gourd (Doodhi), Zucchini, Spinach, Coriander, Celery, Parsley, and the list goes on.

As mentioned earlier, Muthiya will embrace all. So be creative and add your personal touch. How about grated Beetroot…? Or kale leaves...? hmmm….

Some key notes to keep in mind while making muthiya

  • · When using grated vegetables, knead the dough without adding any water as the vegetable will release moisture. Add water only if needed. In my recipe, I am not using any grated vegetables. Fenugreek leaves do not contain too much water so I had to add water to knead the dough.

  • · Make sure you add vegetables in proportion to flour. If the vegetable is more than flour, then the dough will become gluggy and difficult to make cylindrical rolls.

  • · When placing the dough rolls in a steamer, leave some room between each roll for them to swell when steaming.

  • · Ensure to grease the steaming tray and rolls to prevent them from sticking.

Ingredients mixed, Kneaded, and Rolled into cylindrical rolls placed on steamer plate.

Storing Muthiya for later use?

Muthiya can be made in advance and stored freezer. I normally steam them, cut into slices, place them in a small freezer bag and freeze. When ready to eat, pull them out of the freezer, thaw them and then temper. It will taste as though it is freshly made.

Muthiya is steamed, cut into slices, and tempered with sesame.

“Playful temperament .”

Caughtcha!!! Stealing my Muthiyas... Any guesses who this person could be?

Recipe Link below


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