Personally speaking I’m not a huge fan of Muthia’s but when I crave they need to be just right (naturally because I’m Goldie Lock’s relative) plus the best thing about these are that they’re Vegan!
I couldn’t take a picture of the dough or what it looks like after it’s steamed. Keep an eye out though, I’ll be updating with photos very soon!
Muthia’s can be made of loads of different Vegetables, Plants and Peas.
Whole Green Pigeon Peas (you can get these in 3 different forms, fresh, frozen & dried) this is my Mum’s favourite
Now there’s a couple of ways in which these can be made:
Steamed and Stir Fried
The best way I tend to enjoy this is after it’s steamed I let it rest for around 5 minutes, then cut it up into round disks and drizzle some Oil on top…and to boost it’s flavour I’ll add a pinch of a pre-mixed Masala.
So without further ado…I give you, the recipe!
- 2 Cups finely grated Cabbage
- 1/2 Cup Chickpea Flour/Besan
- 1/2 Cup Semolina
- 1/2 Cup Wheat Flour
- Sugar to Taste (optional)
- Salt to Taste
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Coriander & Cumin Powder
- 1/8 Tsp Baking Soda
- 6-7 Tbsp Oil
- Ginger Paste to Taste
- Garlic Paste to Taste
- Green Chilli Paste to Taste
- 3 Tbsp Yogurt
- 1 Tbsp Lemon Juice
- Coriander finely chopped
- Water as/if needed
For the Temper (Tadka)
- Onion finely slice
- Mustard Seeds
- Cumin Seeds
- In a bowl, sieve all the Flours, to ensure there are no lumps.
- Add in the rest of the dry spices.
- Give everything a good mix.
- Add in the Cabbage along side with the rest of the ingredients.
- Mix with a spoon as well as you can just to incoparate all the flavours and to be sure everything has been mixed well enough.
- Give it a taste, this is the right time for you to add anything if it’s lacking.
- Cover the bowl with a lid and let it sit for 10-15 minutes, so that the Cabbage can release it’s natural Water with the help of the Salt.
- Fill a steamer with Water and pop it on the gas, also grease a small tray with holes that goes inside of the steamer, and pop that inside of the steamer too. Close the lid and let the Water bubble away.
- After 10-15 minutes are up, take the cover off of the bowl and use your hands to really give it a good mix. This will also give you a chance to feel the texture and know if you require any Water.
- You need a dough that’s sticky but not runny yet not too hard.
- When you clump it in your palms you should be able to make little sausages and it should keep it’s shape.
- Once you have the right constancy then make little sausage type dumplings. You’re best off diving the dough into 5/6 parts.
- Open up the steamer, and as you’re working with the dough you want to pop each one onto the tray as you make them.
- When they’re on the tray, close the lid and let them steam on high for 20 minutes.
- Turn off the gas after 20 minutes and let them site for a further 5 minutes.
- Open the steamer and carefully take the dumplings out onto a plate and let them sit for a further 5 minutes.
Now you have a choice if you’d like you can cut them up drizzle some Oil and dig in, or if you’d like to elevate their flavour then you can Stir Fry stir fry them.
- In a pan add Oil.
- Once hot, add in the Mustard Seeds let them crackle.
- Add in the Cumin Seeds, Asafoetida and Onions.
- Cook the Onions until they’re nicely caramelised and soft.
- Now add in the chopped dumplings.
- Give everything a good mix and there you have it.
It’s ready to Eat, Share and Enjoy.