Spinach muthiya combines chickpea flour, fresh spinach, ginger and garlic in steamed dumplings. Mina cooks them in an Instant Pot and serves them warm.
Ingredients
- 1 cup freshly chopped spinach
- 1 cup Chickpea flour also called besan flour
- 1 tsp salt
- 1 pinch soda bi carbonate
- 1 tsp garlic minced using a garlic press
- 1 tsp fresh ginger grate it using a grater
- 1 tsp fresh chilies chopped finely
- ½ tsp turmeric
- 2 tsps sesame seeds
- 1 tsp dhana jiru (mixture of coriander and cumin powder)
- 1 tbls lemon juice
Instructions
- Transfer the flour, spices, soda bi carbonate,lemon juice, ginger, garlic and chili paste into a mixing bowl.
- Add the freshly washed spinach to the flour and spices.
- Using some warm water, mix the spinach and flour to form a doughy mixture.
- Form small elongated dumplings and transfer them to silicon cupcake moulds. This way, you don't need to use any oil.
- Steam these either in the Instant Pot for 16 minutes.
- Once cooled, cut them into slices and garnish them with some sesame seeds and serve them warm.
- If you wish to temper them then heat a tablespoon of oil, add a teaspoon of sesame seeds to it. Once the sesame seeds go brown, add the sliced muthias to it. Warm them through and serve them hot with a cup of tea.