Muthia: the name is derived from the way they are made by gripping action of hand, in this case the batter should be very thick. I make the batter and pour into a deep pizza dish and steam cook. It can also be steam cooked in instant pot for 15 minutes. Muthia are typical from the state of Gujarat in India, it is a vegan dish. They are served as appetizer, as snacks or light dinner. To make it gluten free use the chickpea flour instead of semolina.
Method:
Mix all the flours
Add the spices
Add yogurt and spinach
Add water to make thick batter
Add ENO or baking soda mix well and steam cook.
sautéing:
Dry chili (options)
Mustard seeds
Fenugreek seeds
Sesame seeds
Chopped garlic
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 50 pieces
- Difficulty Level Easy
Ingredients
- 1/2 cup semolina or chickpea flour
- 1/2 cup chick pea flour
- 1/2 cup Rice flour
- 1 Tsp ajwain/carmom seeds
- 1 1/2 Tsp Salt
- 1/2 Tsp Turmeric powder
- 3 Tbs crushed ginger
- 1 Tsp crushed green chilli (optional)
- 3/4 cup yogurt
- 12 oz chopped fresh spinach.
- 1 cup water
- 1 Tsp ENO or 1/2 Tsp baking soda
- 1 Tsp mustard seeds
- 1 Tsp fenugreek seeds
- 2Tbs sesame seeds
- 6 pods chopped garlic
- 4 Tbs chopped cilantro
Instructions
- Measure all the flours
- Add ajwain, salt, turmeric powder, crushed ginger and crushed green chilli
- Add yogurt and chopped spinach
- Add water to make thick batter
- finally add ENO or baking soda, mix well
- Pour immediately into pizza dish
- cover and steam cook on high heat
- Cool down and cut into small pieces
- Heat the oil and add one after the other Fenugreek seeds, Musterd seeds, Sesame seeds and chopped garlic
- Mix and lower the heat to medium low and cover the pan
- If preferred crisp keep the pan open and mix frequently
- Servings : 6
- Ready in : 40 Minutes
- Recipe Type : AppetizerBreakfastDinnerLunch
- Ingredient : Ajwain seeds, Baking soda, Chickpea flour/Besan, Cooking oil, Coriander leaves, Fennel seeds, Fenugreek seeds, Fresh coriander, Fresh coriander leaves, Garlic, Ginger, Green chilly, Mustard seeds, Plain Yogurt, Rice flour, Salt, Semolina, Sesame seeds, Spinach, Turmeric Powder, Water, Yogurt
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About Chef
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Jyoti
I started learning basic cooking since when was 8 years old. Was brought up in Kenya and India. Worked and studied in Brasil for more than 40 years. All my friends insisted me to open an Indian restaurant in Brasil, but I didn't want to leave my job. Now I am retired and dedicate most of my time in traveling and working on my blog.
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The http://jyotirecipes.com website is one of the best we have found, and the
Muthia – Jyoti Recipes article is very well written and useful!
I want to share with you a link that also helped me
a lot in cooking: https://bit.ly/easy-fat-burning-recipes
Thanks and kisses! 🙂
Thanks Lucinda for your comments. It is always gratifying when you read a good comment, that inspires me to share more recipes.