Thursday, March 08, 2007

Weekend Lunch Series: Gujarati Steamed Muthiyas

Another recipe in the weekend lunch series...a tad early this time instead of Fridays. I'll be busy tommorow....

I have an authentic Gujarati recipe for Muthiyas - or Steamed Dumplings. These muthiyas are wonderful when tempered with some sesame seeds...serve them with some hot tea or coffee and it will keep you full until dinner time!

The great thing about this recipe is that you can add just about anything in it. Leftover rice,khichdis, spinach, Methi leaves, potatoes, corn..all work well in this recipe.




Recipe:
  • 1.5 cups Wheat flour, 3 tbsp Besan flour, 1-tbsp: Semolina flour
  • 1/2 cup leftover cooked rice - mashed
  • 1 cup Spinach leaves or Methi Leaves
  • Salt, sugar, turmeric, to taste
  • 1 jalapeño and 1 inch piece ginger- chopped coarsely
  • Yogurt to bind the dough
  • 1 tbsp- oil from your favorite pickle - this tastes great in this!
  • A handful of Cilantro leaves - chopped
For the tempering:
  • 1 tbsp: Oil
  • 1 tsp: Mustard Seeds, 1 tsp: Sesame Seeds, 1 tsp: Asafoetida,
  • 1 tsp sugar and a few drops of lime juice- if you like.
  • Cilantro leaves - for garnish
Mix all the ingredients in a bowl. Add yogurt slowly to the dough, being careful not to make the dough too soft or sticky.You can omit the yogurt and just use water. The dough should be of a meduim consistency. Check the seasoning and set aside for 20 minutes. Make medium sized muthiyas out of this dough and place in a steamer basket. See picture above.

To steam these muthiyas, you will need a large pot, with a little stand inside to hold the steamer basket. Fill the pot with water, and place the basket inside. Bring to a boil and steam these dumplings for 10-15 minutes or until done. Check by inserting a long piece of spaghetti or a knife in the center, it should come out clean. See picture.

Cook all the muthiyas in the same way. When cooled, cut them into chunks. To temper them, heat some oil in a pan, add the mustard seeds, asafoetida and let them crackle. Add the sesame seeds and the muthiyas. Add the sugar and lime juice if you like,and let them brown on all sides for a nice crispy texture. Garnish with some cilantro and serve hot with some Chai, yogurt and khatta pickles. Here's another look.

Enjoy the weekend, see you all next week.


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51 comments:

Priya said...

The muthiya's look really yummm Trupti....I am surely going to try this out this weekend...need to hunt for a steamer though !! :-(

Swapna said...

Hey,
I love muthiyas..I used to find and pick them from undhiyo:-).
Swaps

bee (jugalbandi.info) said...

yes, yes, yes. my kind of recipe. j makes very similar ones, but without the rice.

ServesYouRight said...

This is another example of the genius of gujrati cooking. Simple whoesome ingredients and the results are absolutely magical. Thanks Trupti - will add it to my list of things to try.

Smita

Sharmi said...

hey Trupti
can I use Idly plates. and also can I use kasuri methi instead of spinach and fresh methi?

Sharmi said...

can onions be added while seasoning? cos looking at it gave me an idea of manchurians too so thought how it would be to fry them with onions.
I am making it today evening.
sharmi

trupti said...

Priya...Hope you like it..! Goodluck finding a steamer basket.

Swapna: haha..these muthiyas are a bit different than the Undhya ones..those are made primarily of besan flour.

Bee: the rice makes them really soft..but of course, you can leave it out.

Smitha: well said...and you're so right!

Sharmi: I have never tried with idli plates but i think it might work. Adding onions? I have never tried that either...try it that way and let me know how it comes out!

Manasi said...

GR8! I'm making these!! I love muthiyas!
Thanx dear!!!!

Sharmi said...

I dont have any pickle oil can I use normal oil?

sharmi

Asha said...

WOW!! Gujarati Kanchipuram idli!!:) Looks great,little hard work but bet it's worth it.Good one T! Thanks and have a great weekend sweetie!

nina said...

Hi trupti, You have a wonderful website. and your recipes are fantastic.
I am going to try these today.thanks

swapna said...

hi trupti
very nice recipe .such a good ones coming from u.great!!the music in ur blog is really wonderful!

Mishmash ! said...

Hello! muthiya is something new to me..its really interesting to learn about all these authentic dishes...i'm waiting for jhatpat samosa recipe, for the last two days I'm craving for some, so I think may be i will try a gujju samosa this time :)

Shn

USHA said...

Hi Trupti,

Recipe looks just amazing.The hot stream snap is really tempting us alot.

Linda said...

Hi Trupti, I don't think I've ever seen anything like this -- and it looks delicious! It looks remotely like bread so I might even get the kids to try too ;) Always trying to get them interested in new and interesting food! Thanks for sharing :)

Jyothsna said...

Hi Trupti! I took a microwave cooking class long ago where these muthiyas were one of the recipes taught, so i've always microwaved them, instead of steaming!!:) i love them!

Sushma said...

Muthiya is new to me.. Thanxs Trupti for bringing up a really authentic recipe..would love to try it sometime
-Sushma

Mahek said...

hi
trupti
i am definetly going to try your muthiya's .
you have a lovely blog i would love to know how you added all those elements at the right hand side of the blog
you have some nice music on your blog too which is good i hope you will help me out.

Sia's corner said...

bookmarked and this is what i am gonna make for this weekend's brunch:)

Sandeepa said...

That looks interesting, never tried them before. Do you know theres aGujarati restaurant in Oak Tree, Nj ?

Sharmi said...

Dear Trupti,
Thanks a lot for adding me in your Blog list. Was so carried away I have no words.

sharmi

Sandeepa said...

Trupti, even I was talking about "Jhupdi" Been there once but didn't sit on the floor was that a option ?

But its been a while almost 3 years, don't know if it's still there

Dilip said...

yep you have done it again ben...another great gujarati dish...I (or I should say Jyostna) makes it the same way...but never tried with oil from pickle before...gotta try it...we often make it with Doodhi or Methi...I love this snack...thanks for sharing...

Richa said...

I too prepare it this way, next time will add sesame seeds & pickle oil, that will kick it up a notch :-)
Cheers

archana said...

Hi Trupti
I had heard of muthihas but did not know it was so easy to make and nutritous, healthy at the same time :) Even I am bookmarking this recipe.
The ingredients are so interesting , I can already imagine its taste, must be heavenly :)

nz said...

I have a distant,very faint memory of my mum cooking it once - may be she got the recipe from a gujju friend ! I loved it but had forgotton all about it until I saw your post. They look so healthy !!
I really wanna try them but I am not sure about the consistency of the dough though - should it be like roti dough or like thick pakoris batter.

musical said...

Hey Trupti, another yummy flavor from your kitchen :). I love the "oil from the pickle" idea. Will try it soon. Like Jyothsna, i have used microwaving at times, and they come out quite as good. As also in case of idli stands (if the stack is not very high)-oil the stand well. But i prefer the chunkier, bigger muthiyas, rolled in the muthi-hence the name :)).

Aahaar Vihaar said...

I haven't done any gujrati dishes at home and am enjoying your blog. Muthiyas looks yummy, will sure try it.

dhanya said...

I have tasted fried muthiyas, but heard of steamed ones. I think the cooked rice gives the softness. Nice pick for weekend lunch series!

Vcuisine said...

Very nice dish and something new for us. Will try. Viji

Sajeda Meghji said...

great recipe as usual Trupti! I can't wait to try it.

Vini K said...

Never heard of steamed muthias trupti.Looks great.did you invent this by any chance?If so,then you are great!even if not,you are still great:)for cooking up all this lively stuff.another dish on my to-try list.

Vani said...

Hi T! Hope you're well and the weather is more tolerable there! :)

Beautiful posts, as always! Love the steamed muthiyas and the baked koftas. Healthy options and tasty too! Nice round up of the little chefs. So many participated, na? I buy methi gota mix in the store andmake them but your version seems really easy too. Will try that.

I have been reading your posts all along but haven't been leaving comments (on pretty much anyone's except today when I'm catching up with all!) mainly because when I get a little time, I'm trying to read up all my buddies' posts! So don't worry if u don't hear from me but one day you'll get a post of a comment from me for all the missed comments! :)

M started with daycare past monday. It has been going well so far. We chose this Indian lady who takes care of one other kid. She is a little away for both N & I from work but we had such a good vibe with her we knew she'd take care of M like her own grand kid. In-laws left today so will be more hectic in the coming days.

Hope you and the little ones are doing well. Will be back soon (but u may not know it until my next LOOONG comment!)
Take care, T!

Vani said...

Sorry, did not realize my comment was going to be that long! :)

marriedtoadesi.com said...

Trupti,

Nice pictures!! They turned out really well. I love the recipe. I am definitely going to try. Man, I have so many that I want to try from all you amazing indian food bloggers!!!!

Creativecook said...

What a wonderful dish. Must try it. Your blog is just such a wonderful place to be. Soothing music, good art, and yes, amazing recipes.

vasilisa said...

These look gorgeous... I've never tried anything like this. Very curious to find out how they'll taste, cause I usually love all kinds of dumplings :-)

Sri said...

That pic is making me drool....Thank you so much for this recipe, Trupti...I LOVE muthiya...have methi on hand will be making them tomorrow. Hugs :)

sailaja said...

Authentic Gujarati dish at its best! Seems like I'm going to be dishing out gujarati cuisine at home.:)

trupti said...

Thanks guys for all your comments....it is much appreciated and I love to bring all of you authentic Gujju recipes..!

Abha: the dough should be a little bit softer than the usual roti dough...don't make this too hard because when it steams, it will turn into bricks..I hope you will try it sometime.

Vini: No, my dear, I didn't invent this....it's a Gujju Classic!

Lakshmik said...

Hi Trupti

This seems to be a very healthy recipe. Thanks and I am going to surely try it out.

Sri said...

Trupti I made those muthia....ummmah!!!!!! i am still eating those puppy...hehehe night time snack:) thanks for the recipe ...last time i made them was 3 years back but using doodhi...i like your version better ..is definitely a keeper. Keep on posting gujju recipes.

Anonymous said...

Hey trupthi,wow what a wonderful music!The only reason i love to visit your site is music and food.Hats off to you!!

Suma

Archana said...

This looks really good! I had a gujju roommate in college and remembered the dhoklas and khandavis she would bring home... I have never tried Muthiyas though..

Lovely!
Archana B

madhuli said...

i love these muthias but didn't know how to make them..thanks a lot.and lovely music..great going trupti

Lera said...

Trupti, looks so very tempting! Nice dishes to include in my list of Must Try:)

Kajal said...

Hi Trupti,
Great dish, I will try it as early as possible because my papa favorite dish is here. Great photo with tal. Once more we are proud to gujarati.:)))

The Cooker said...

I used you recipe to make muthiyas last week and they came out great!
Thanks for a great recipe.

T said...

My God ! your blog has enticed me to go home and eat muthiya, unghiyu ,papdi no lot!! aaah !
I really want to make all that, but I can't find ingredients here in Italy. :(

Anyways, i will have to find some substitutes. Thanks for sharing.

Devadeva Mirel said...

oh i love steamed dumplings!!!

Anjali said...

Trupti I made these muthia. You will see a post on my blog tommorow. Loved the recipe. Thanks a bunch!

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black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella

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