My recipe uses oat flour and chickpea flour skipping the wheat flour(which is traditionally used).The recipe is vegan and gluten free. “Mutthi” or a making a fist how the dumplings are shaped traditionally and that’s why the name. You can make fistfuls or make oval shape dumplings of dough or make long rolls and slice them(that what I find easiest to do). Oat flour & besan dough studded with vegetables - I like to use grated lauki(opo squash) & loads of spinach and with a kick from fresh ground green chillies and ginger, these dumplings are super flavorful. A few things to keep in mind when you make muthiya:-
Don’t make a very dry or a very soft dough. Since we are adding grated lauki, due to salt, the juices will be released and that’s majorly enough to bind the dough once you start squishing. Add a tablespoon or two of water if needed or you can use a dollop of yogurt as well (gives it a very good taste). You can substitute lauki(opo squash) with zucchini or finely grated cabbage. Instead of spinach you can add methi (fenugreek) leaves or a combo of leafy greens. Don’t make a very large batch. In my opinion, as compared to dhokla, these don’t store that well after getting pan fried, make a small batch and consume right away or same day. However, the steamed muthiya can be sliced and frozen. I make them a night before many times and temper when I am about to serve! I like to grind my own oats and not grind them super fine. The texture of the muthiya is great that way. I find that using store bought oat flour makes them a bit sticky. You can substitute oats with wheat flour as well if you wish. You can steam the muthiya in Instant pot as well. Find the recipe here which explains the IP method well.
