Spinach Muthiya

Muthiya is a very common and staple food in Gujarati Households. The name came from the way they are molded into a long cylindrical shape. The dough is pressed in the palm-making a fist. A closed fist in Gujarati is called mutthi hence the name of this dish is Muthiya. They are steamed dumplings made with wheat and other flours with leafy vegetables. This is a very good way of incoporating vegetables without highlighting them. I learned this recipe from my mom. I am using spinach but other veggies can also be used such as fenugreek leaves, cabbage, bottle ground, zucchini, shredded carrot etc.

This recipe will serve 2 people:

Ingredients:

• 3-4 cups spinach, chopped
• 1 cup besan/gram flour
• 1/2 cup multi-grain flour or whole wheat flour  
• 1/4 cup semolina/rava or Handva flour
• 2 tbsp rice flour
• 1/2 tbsp sugar
• 2 tsp cumin seeds
• 2-3 tbsp tamarind sauce 
• 1 tsp turmeric powder
• 2 tbsp oil (to add in dough)
• 1 tsp cooking soda or Eno
• Salt per taste

To grind coarsely:

• 2-3 Green chilli 
• 3-4 Garlic cloves
• 1 1/2 inch Ginger root

For Tempering:

• 2 tsp mustard seeds
• 2-3 tsp white sesame seeds
• 5-6 curry leaves
• pinch of hing
• 2 tbsp oil

Method:

1. Grind, coarsely, the green chilli, garlic, ginger and keep aside.
2. Chopped spinach & keep it aside.
3. Take gram flour, semolina and multi grain flour (or wheat flour) in a bowl, and add turmeric powder, salt, cooking soda, sugar, cumin seeds, ground green chilli-garlic-ginger and mix well.
4. Now add oil, tamarind sauce and spinach, knead well like chappathi dough - add water if needed.
5. With greased hand, make small muthiyas (as shown in the photo) and steam cook for 20-25 minutes. If you make small size muthiya, it will cook quicker.
6. After the muthiya are ready, heat a pan with oil and add the musturd seeds, sesame seed, curry leaves and hing and also add the steam cooked muthiyas and fry while turning until they start to brown.
7. Serve hot with any chutney or sauce.