Muthia (Spicy Dumpling) - Vegan
PREP TIME
20
COOK TIME
30
REST TIME
10
TOTAL TIME
60
CATEGORY
Snackery
SERVINGS
4
EQUIPMENT
Steamer with perforated steaming tray
Muthia (Spicy Dumpling) - Vegan
Have leftover cooked rice sitting in the fridge. No one wants to eat it and you don't wanna throw it. What to do you? Make Muthia and everyone will want to eat it.
PREP TIME
20
mins
COOK TIME
30
mins
REST TIME
10
mins
TOTAL TIME
60
mins
CATEGORY
SERVINGS
Snackery
4
EQUIPMENT
Steamer with perforated steaming tray
INGREDIENTS
MUTHIA (DUMPLINGS) INGREDIENTS
1 ½ cup Cooked Rice
1 cup Methi (Fenugreek) leaves Roughly chopped
½ tbsp Green Chillies Finely chopped
½ tbsp Crushed garlic (skip this for jain recipe)
¾ cup Wheat Flour
¼ cup Gram Flour (Besan)
¼ cup Semolina (Sooji)
1 ½ tbsp Oil Any cooking oil
1 tsp Turmeric Powder
½ tbsp Red Chilli Powder Kashmiri
½ tsp Garam Masala
1 tbsp Lemon Juice
½ tsp Baking Soda
1 ½ tsp Sugar Increase or decrease amount to taste
Salt to taste
Water to Knead If required
TEMPERING (SEASONING) INGREDIENTS
2 tsp Oil Any cooking oil
2 tsp Sesame Seeds
1 tsp Mustard Seeds Optional
1 tsp Cumin Seeds Optional
1 large Green Chilli Largely chopped
5-6 Curry Leaves
INSTRUCTIONS
Mix Cooked Rice, Methi leaves, Green Ghillies, Garlic (skip for jain recipe), Wheat Flour, Gram Flour, Semolina, Turmeric Powder, Chilli Powder, Salt, Sugar, Garam Masala, Baking Soda, Oil and Lemon Juice in a bowl.
Add water gradually to knead it into dough. Do not add too much water straight away as there is moisture from Rice and Methi Leaves that will also release and make dough wet.
Dough will be a little sticky but do not make it over sticky or else you won't be able you make cylindrical rolls.
Let the dough rest for 10-15 mins.
In the meanwhile get your steamer ready by placing water in the base of steamer and boil it.
Grease steaming tray with oil.
Grease your palms with oil and make 5 to 6 inch long cylindrical rolls out of dough. You can make the roll thin or thick as per your liking. Note, the roll will swell a little after it is steamed. I usually keep 1 to 1 1/2 inch thickness of the roll.
Place all the rolls in the steamer. Make sure they are not touching each other. leave some gap between them as they will swell. Brush them with oil.
Cover the steamer with lid and steam for 20 mins or until the knife when inserted in the roll comes out clean.
Turn off the heat. Take the steamer tray out and let it cool down completely. Do not skip this step or else the rolls will start crumbling if cut while hot.
When the rolls are cooled completely, cut them into 1/2 inch thick discs.
When ready to eat, temper (give tadka) these cut Muthias.
For tempering, heat oil in a large flat pan or wok. Add mustard seeds, cumin seeds and sesame seeds. Some like to use only sesame seeds. Ones they start popping add green chillies and curry leaves. Toss them for 1 min and then add cut steamed muthias and toss them to make good coating of tempering around them.
I temper in small batches. I used 2 to 3 muthia rolls for the above tempering measurement.
Cook the muthias on low flame on one side first to crisp it lightly and then turn them on the other side to crisp up to your liking.
Serve it warm with tomato sauce or coriander chutney.
Enjoy with cuppa tea.
NOTES
1 1/2 tsp Citric acid can be used instead of Lemon Juice
Feel free to add grated vegetables of your choice instead of cooked rice or along with rice. Just be aware that vegetables release lot more water so you may not need additional water to knead the dough.
I used Rice Bran Oil but any other cooking any works fine.
Cut Steamed Rolls can be stored in a zip lock bag in freezer for 3 months. Thaw and temper as and when required.
Refer to the post for all the making photos and additional recipe tips.
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