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Muthiya is a fried dumpling dish originated from the western part of India. The name is derived from the way it is made from the ‘gripping’ action by the hand (palm).
It is a vegan dish consisting of chickpea flour, methi (fenugreek), salt, turmeric, chili powder and an optional binding agent which is sugar and oil.
This dish can be eaten steamed or fried. It is the perfect crunchy teatime snack and can be eaten or blended into the popular "Undhiyu" curry.
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Let's jump to the recipe,
Yield – 14-15 pieces
Timing – 15 minutes
Prep time – 10 minutes
Total- 25 min
Ingredients:
All-purpose flour- ½ cup
Chickpea’s flour- ½ cup
Sesame seeds- 1 tsp
Carom seeds- ½ tsp
Garam masala- ¼ tsp
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Salt to taste
Ginger- 1 tbsp, finely chopped
Green chili- 2 nos., finely chopped
Coriander leaves- 1 tbsp, fresh and chopped
Sugar- ½ tsp
Fenugreek leaves- 1 tbsp, dried
A pinch of baking soda
Olive oil- 3 tbsp
Butter milk- ½ cup
Method-
Place a large mixing bowl. Add universal flour, chickpea flour, sesame seeds, carom seeds, garam masala, turmeric powder, red chili powder, salt to taste, ginger, finely chopped green chilies, chopped coriander leaves, sugar, olive oil and dried fenugreek leaves.
Now add a pinch of baking soda and mix well. Then gradually add butter milk to knead the dough. Knead the dough soft not too hard or too soft. Then let the dough rest for at least 5 minutes.
Grease the palm and use the finger gripper to make a cylindrical shape out of the dough. Heat the oil in a wok or deep vessel and fry the Muthiya until golden brown and crispy. Take them out on a kitchen napkin.
Finally, serve HOT with sweet chutney and tomato ketchup. Muthiya can be added to this famous curry called “Undhiyu”.
Note- You can also add fresh fenugreek. Here, I used "Kasuri Methi" which is available at an Indian grocery store. Red chili powder is only optional if you like chili, otherwise mild chili can also be added.Storage- Keep in a dry place and can be stored in an airtight container.
