This is a popular Gujarati snack, which is either served steamed or fried. Healthey and nutritious, they are perfect for an evening tea-time snack. It tastes awesome with some green chutney. The addition of spinach provides the requied amount of iron, vitamins and dietary fibre to this dish. They can also be prepared with fenugreek leaves or bottlegourd.
- 2 1/2 cups spinach
- 1 cup besan (chickpea flour)
- 1/2 cup atta (whole wheat flour)
- 1/2 cup sooji (semolina)
- 1 tsp. ginger-green chilies paste
- 1/2 tsp. cumin powder
- 1/2 tsp. sugar
- 1 tsp. lemon juice
- salt to taste
- 1/4 tsp. turmeric powder
- 1/4 tsp. baking soda
- 2 tbsp. oil + 1 tbsp. oil
- 1/2 tsp.mustard seeds
- pinch of asafoetida (hing)
- few curry leaves
- 1 tsp. sesame seeds
- 1 tbsp. coconut, grated
- 1 tsp. coriander leaves, chopped
Sprinkle little salt to the spinach and leave aside for 10-15 minutes. Then squeeze out the water and keep it seperately.
Now combine together besan, atta, sooji, baking soda, ginger-green chiilies paste, salt, turmeric powder, 1 tbsp. oil, lemon juice, cumin powder and sugar and knead into a dough. Leftover spinach juice can be used if required to knead it. Let it rest for 10 minutes.
Apply oil to your hands and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes.
It can also be steamed in an idli stand. (First let the water come to a boil in the steamer / Pressure cooker before putting the muthia rolls). When cool, remove them and cut into roundels, about 1" thick.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, sesame seeds and curry leaves. Pour this over the steamed muthias and garnish with grated coconut and coriander leaves.