Chhattisgarhi Muthia Steamed Savoury Fenugreek Dumpling

Method

1. 1

   Prepare the greens: Wash the fenugreek leaves (methi) thoroughly. Discard any thick stems. Finely chop. Fenugreek leaves have a pleasantly bitter taste that is characteristic of this dish. If using dried kasuri methi, soak in 2 tbsp warm water for 5 minutes and drain. If using colocasia leaves, wash and finely chop.

2. 2

   Mix the dough: In a bowl combine 1 cup rice flour, 1 tsp oil and a pinch of salt. Add the finely chopped fenugreek leaves and colocasia leaves if using. Add grated ginger, finely chopped green chillies, 1/2 tsp turmeric and 1/2 tsp cumin seeds. Mix all together.

3. 3

   Add hot water: Add hot (not boiling) water gradually, mixing with a spoon first, then your hands, until a soft, smooth, slightly sticky dough forms. The hot water cooks the rice flour slightly and makes the dough pliable. Start with 1/4 cup and add more as needed.

4. 4

   Add salt: Adjust salt to taste in the dough.

5. 5

   Shape the muthia: Muthia means fist in Hindi — these are shaped by squeezing dough in your fist. Take a portion of dough (about 3 tbsp) in your palm. Make a fist and squeeze — the dough will be forced out between your fingers, creating a cylindrical shape with a textured surface. Alternatively roll into cylinders about 5 cm long and 2 cm wide.

6. 6

   Make 12 to 14 pieces: Continue shaping all the dough into muthia.

7. 7

   Set up steamer: Prepare a steamer with boiling water. Line the rack with a damp cloth or parchment paper.

8. 8

   Steam: Place the muthia on the lined rack with small gaps between them. Cover and steam on medium heat for 15 to 18 minutes.

9. 9

   Check: Insert a toothpick — it should come out clean. The surface should be firm and slightly shiny.

10. 10

    Serve: Serve warm with green chutney and tamarind chutney. Can also be sliced and pan-fried in 1 tsp oil after steaming for a crispy variation.