Vegetarian Recipes  
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   Vegetarian Recipes
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Kathiyawadi recipes
  • Muthia
    Duddhi na Muthia


  • 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.