Kale Muthiya(Steamed flour and Kale dumplings )

Kale Muthiya | cooktorelish.wordpress.com

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
Turmeric powder
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

For tempering:
1 tablespoon oil
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon


  1. Start boiling water in a steamer
  2. Mix all the dry ingredients which include spices and flours.
  3. Add kale and onion to the above mixture and mix well with your hands.
  4. Now add 2-3 teaspoon of oil and mix well so that it spreads equally across the dough.
  5. At this point, you will get an idea of how much water will be required for kneading the dough.
  6. Add water gradually while kneading with another hand to make a soft dough which can be easily pressed in between hands to form dumplings.
  7. 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.
  8. 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.
  9. 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.
  10. Turn off the steamer and let the dumplings cool uncovered over the steamer only.
  11. Once the dumplings are approximately at room temperature, slice them over a chopping board with a clean knife into bite size pieces horizontally.
  12. 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.
  13. Finally, garnish with some fresh cilantro leaves.
  14. Serve hot with tea/yogurt at the time of evening snack, dinner or even breakfast.

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