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Spinach Muthiya

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Spinach Muthiya/Dumplings

Preparation Time: 20 minutes

Cooking Time: 50-55 minutes

Serves: 4


2 cup finely chopped spinach

1 cup cooked rice

2 cup besan/Gram Flour

1 cup wheat flour

3 teaspoon ginger paste

3 teaspoon garlic paste

4-5 finely chopped green chillies

½ teaspoon soda bi carb/baking soda

1 teaspoon sugar

3 teaspoon red chilly powder

1 teaspoon turmeric powder

2 teaspoon cumin-coriander powder

2 teaspoon sesame seeds

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 lemon

5-6 curry leaves

½ teaspoon asafoetida


3 tablespoon oil

Coriander for garnishing



Take a bowl, add rice, spinach, ginger-garlic paste, green chillies, lemon juice, red chilly powder, turmeric powder, cumin-coriander powder, salt, sugar, soda bi carb and mix it well. Add besan and wheat flour, mix it well and knead dough.

Make small balls and roll it into long rolls with hands. Steam cook for about 35-40 minutes. Insert knife into the rolls to check if it is done or not, if it comes out clean then it is done. Let it cool slightly. Cut into small pieces.

Take kadai/wok and heat oil. Add mustard seeds, cumin seeds, sesame seeds, curry leaves, asafoetida and add muthiyas. Mix it well and let it cook for about 8-10 minutes till it turns light brown.

Garnish it with coriander leaves and serve hot with chutney, tomato ketchup or curd.

This is the Gujarati dish and is made with variations using other vegetables like bottle gourd, fenugreek leaves etc. It can be eaten just steamed cooked, tempered or fried.