• Radhi

SPICED VEGGIE FILLED DUMPLINGS 'MUTHIYA'

Here's a lil gujju recipe for ya! I absolutely love love love gujarati snack foods, and this is one my mum makes very often, i decided to create my own recipe with flours that are more readily available and they actually turned out so delicious. Sautéed with spices, they are crispy on the outside and super soft on the inside! A perfect Sunday morning gujju brunch dish! These dumplings are steamed first, i have a steaming deep pot its basically a deep pot with two trays that stack onto each other and then a lid on top that you use on the stove top, i know now there are fancy inbuilt options in ovens now but these simple ones work just as well :).


Serves: 2 people as a lunch ( 4 if you are making as a side dish)

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30


🥗 I N G R E D I E N T S


dumplings

2 Cups grated zucchini

1 cup grated carrot

1 cup spinach chopped

1/2 cups sorghum (juwar) flour

1/2 cup chickpea flour

2 tbsp yoghurt

1 tsp grated ginger

1 tsp jaggery or brown sugar

1 tsp sea salt

1/8 tsp hing

1 tsp coconut oil


flava flave

2 tbsp coconut oil

1 tsp mustard seeds

1 tbsp sesame seeds

1 tbsp fresh grated coconut or desiccated coconut

15 curry leaves

2 green chillies (optional)


🌿 T H E M A G I C

  1. Add grated veggies into a mixing bowl. Sift the flours into the bowl and add the rest of the ingredients. Stir and mix

  2. Rub a little oil in your hands and take a handful of the mix and mould into (veggie) sausage shape logs

  3. Place onto a non stick steel plate or your steaming trays

  4. Add water to your steaming pot, place your trays inside and cover with lid, cook for about 15-20 minutes ( they ma be sticky when you first take them off the heat but as they cool they will firm up).

  5. if you don't have a steaming pot then DO NOT FEAR you can add water to the bottom of a deep pot, place a large heat proof bowl or stand inside the water and place your steel plate on top of it, just make sure the water is not touching the bottom of the plate!

  6. Meanwhile, prepare the flavaa flave! Heat oil in a pan then add you mustard seeds and let them pop, add in your curry leaves, sesame seeds and green chilli and sauté for a couple of seconds. Take off heat and leave to the side.

  7. Prepare chutney of choice, my favorite with this is my coriander mint chutney

  8. Once your dumplings are done, let them cool and then cut into slices and add to the flava flave pan. Sautè and stir regularly on medium heat till crisp and brown on the outside.

  9. Best served warm :)

♡ Sprinkle some joy, say a prayer of gratitude and serve with love



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Copyright © 2020, Radhi.

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