Muthia is a gujarati specialty and gets it’s name from the way it is made, more like what results when you grip a dough. It’s cylindrical in shape, most often cut into smaller pieces and eaten steamed or fried after steaming. As always there are many variations to this and you can add different vegetables, greens to the dish. Main focus being the atta and besan is added to the vegetables / greens, made into a dough and steamed.
When I saw a bunch of fresh palak at home, I immediately told Athamma that I was going to make something with it. Patiently she was waiting for me to make it, almost 3 days passed, there was a fear that the leaves will spoil soon. Very late in the day I realized that the recipe I was referring to, called for methi too. So I had to wait for the methi to make it’s presence. Finally I set out to make this.
This is also one of those recipes where you really can’t recite a specific measurement. It depends on the vegetables you use and the water content that’s present. The recipe very distinctly asks us to squeeze out the water from the greens after washing them. But as you might expect, I simply overlooked that fact and proceeded to make. Of course, I did keep both the washed, cleaned leaves on the colander. Still after adding salt there will be lot of water coming out. Result was, I had to add more atta, besan than what was specified.
Muthias were made and vanished all in the time span of an hour! This was supposed to be served with coriander chutney, but I decided I love ketchup better.
Palak Leaves / Spinach, finely chopped – 1 & 1/2 cup
Methi Leaves / Fenugreek leaves, chopped – 1 cup
Wheat flour / Atta – 4 tbsp (more depending on the texture)
Besan – 2 tbsp
Semolina 1 tbsp
Ginger – Chili paste – 1 tsp (I grated ginger and finely chopped chilies)
Red chili powder – 1 tsp
Cumin Seeds – 1/2 tsp
Baking powder – 1/2 tsp
Salt to taste
Lemon juice – 1/2 of a medium
Oil – 1 tsp
Sugar – 1/2 tsp
Oil for greasing your palm to make the rolls.
Mustard – 1/2 tsp
Sesame Seeds – 1 tsp
Asafetida / Hing a pinch (forgot to add)
Wash and rinse the leaves. Leave it on a colander for it to be completely drained. It is also suggested that you add salt and keep it aside for 10 mins, then squeeze the life out of it.
Once done, allow it to rest for 5 mins, until you can handle the muthias to cut into small pieces.
heat non stick pan with oil. Once it’s hot add the mustard and sesame seeds. When the sesame seeds starts popping up, add the steamed muthiasmins. Remove
Serve hot with coriander chutney, ketchup.
Once you add salt to the leaves, make sure you squeeze them well. Best would be to let it drain for a while, before adding the salt. This way you wont remove lot of water. Chop the palak really fine, this will taste good after steaming.