Muthia

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Muthia

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Muthia
Muthia were one of my favorite snacks, growing up. They are hearty and can be served by themselves or with cilantro chutney. They make ideal food for travel as they taste good even when cold. I love to add them to stews and soap as dumplings.

Ingredients

  • 1 cup sorghum or millet flour
  • 1/2 cup whole wheat flour
  • 1/2 cup chickpea flour
  • 1/2 cup almond flour
  • 1 1/2 tablespoon coriander powder
  • 1/2 tablespoon cumin powder
  • 1 teaspoon fresh garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pure cane sugar
  • 1 cup spinach (finely chopped)
  • 1 cup cabbage (finely chopped)
  • 1 1/2 tablespoon lemon juice
  • 2/3 cups plant-based milk (unflavored, unsweetened)

Directions

1. In a mixing bowl, combine the flours, coriander, cumin, garlic, ginger, turermic, garam masala, cayenne, baking soda, and sugar. Mix well.
2. Add the cabbage, spinach, and lemon juice. Mix well to incorporate evenly and form a crumble like texture.
3. Add the milk a little at a time to form a tight dough. Pinch the dough off in small clumps and roll a clump into a ball and squeeze in the palm of a hand to make them into an oblong shape with indentations from the fingers. You can also just flatten the ball into a disk.
4. Place the fist shaped balls in the basket of a steamer and steam for 15 minutes. Remove and serve warm with cilantro chutney.