Using kale in muthiya was suggested by my husband’s aunt. I was never really satisfied by my muthiyas, so when this time they turned out this amazing, my first thought was to document its recipe. I remember my mother making them with bottle gourd and occasionally with spinach. Since everything ends up into a dough, it’s ok to even add some leftover rice to these. I occasionally add corn to it as well. As I understand after few failed attempts, a perfect proportion of flours and appropriate steaming is the key to success in making these healthy delicious dumplings.
Makes about two 6 inches long dumplings of about 2 inches diameter each.
Semolina: 3/4 cup
Coarse whole wheat flour: 3/4 cup
Chickpea flour: 1/2 cup
Kale – Leaves separated and finely chopped 1/2 bunch
Onion – 1 medium finely chopped
Oil 3-4 teaspoons
Garlic – 3-4 cloves
Chili powder – 11/2 teaspoon
Green Chili-cilantro lemon paste – 1 tablespoon
Coriander-cumin powder – 2 teaspoons
Sugar – 2-3 teaspoon
Salt to taste
Water to knead the dough
1 tablespoon oil
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
- Start boiling water in a steamer
- Mix all the dry ingredients which include spices and flours.
- Add kale and onion to the above mixture and mix well with your hands.
- Now add 2-3 teaspoon of oil and mix well so that it spreads equally across the dough.
- At this point, you will get an idea of how much water will be required for kneading the dough.
- Add water gradually while kneading with another hand to make a soft dough which can be easily pressed in between hands to form dumplings.
- Clean your hands of any dough sticking to it. Rub some oil between your palms and then take an about 1/3 portion of the dough and gently roll it between your hands to create a dumpling of about 2 inches diameter.
- Put this in the plate with holes that fit into the steamer. Make other 2 such dumplings and put all the three into the steamer. Cover the steamer. Cook for about 15 minutes.
- Open the lid and check if the dumplings are cooked by inserting a clean knife to one of it. It will come out clean if they are cooked.
- Turn off the steamer and let the dumplings cool uncovered over the steamer only.
- Once the dumplings are approximately at room temperature, slice them over a chopping board with a clean knife into bite size pieces horizontally.
- In a pan, heat oil. Put mustard seeds, let them crackle, add cumin seeds and asafoetida. Finally, add the cooked muthiyas. Mix well and let them cook on high flame intermittent mixing. A slightly crisp burnt surface will taste good. You can also add any additional seasonings of salt, sugar, lemon or chili powder.
- Finally, garnish with some fresh cilantro leaves.
- Serve hot with tea/yogurt at the time of evening snack, dinner or even breakfast.