Steamed hand-shaped dumplings made from rice flour and fresh fenugreek leaves with ginger and spices — a nutritious everyday tiffin of Chhattisgarh.
Ingredients
1 cup rice flour
1/2 cup fresh fenugreek leaves (methi) — finely chopped (or use 2 tbsp dried kasuri methi soaked in 2 tbsp warm water)
1/2 cup colocasia leaves (arbi patta) — finely chopped (optional, substitute with spinach)
1 tsp ginger — grated
2 green chillies — finely chopped
1/2 tsp turmeric
1/2 tsp cumin seeds
Salt to taste
Hot water — about 1/3 cup
1 tsp oil for the dough
Method
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.
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.
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.
Add salt: Adjust salt to taste in the dough.
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.
Make 12 to 14 pieces: Continue shaping all the dough into muthia.
Set up steamer: Prepare a steamer with boiling water. Line the rack with a damp cloth or parchment paper.
Steam: Place the muthia on the lined rack with small gaps between them. Cover and steam on medium heat for 15 to 18 minutes.
Check: Insert a toothpick — it should come out clean. The surface should be firm and slightly shiny.
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.