This is a traditional Maharashtrian healthy dumplings made of millet flour, chickpea flour, coriander leaves and other basic seasonings. It is either steamed or shallow fried. Kothimbir in the local lingo means coriander leaves and Mutkule stands for dumplings. You can enjoy this dry version as an appetizer with tomato sauce / any chutney of your choice or as a tea time snack. So check out the step by step pictorial recipe to prepare this yummy party treat.
There is yet another version where these mutkules are made and boiled in a thin flavorful soup with a tempering of crushed green chilies, garlic, cumin seeds, asafoetida and roasted peanut powder. You can enjoy it as it is or with rice for a great comfort meal.
- 2 cups coriander leaves, chopped (washed well & drained)
- 1 cup whole moong dal flour (whole green gram flour)
- 1 tsp. sesame seeds, lightly roasted
- 1 tbsp. roasted peanuts powder
- 1 tsp. flax seed
- 1 tbsp. chia seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin seeds
- 7-8 garlic cloves
- 2 green chilies
- 2 tbsp. oil to shallow fry
Mix together all the ingredients, (except oil) and prepare a dough by adding water, little at a time. Cover and let it rest for 10 minutes.
Take a small portion from the dough and make into oval shaped dumplings using greased hands. Make all the mutkules (dumplings) in the similar way. Steam them for 15 minutes and set aside to cool.
Heat oil in a pan and shallow fry the steamed mutkules in batches till light golden in color. Drain on a kitchen towel and serve hot with tomato sauce or any chutney of your choice.
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