Name: Muthiya (Rice and Vegetable Dumplings)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 100 g chapatti flour or wholewheat flour; 200 g gram flour; 500 g grated/finely shredded vegetables (e.g. 200 g cabbage, 100 g carrots, 200 g spinach); 50 ml sunflower or rapeseed oil plus more for oiling; 4 tbsp oil; zest and juice of 1 lemon; 1 tbsp sesame seeds; 3 tbsp shredded or desiccated coconut; 1 tbsp mustard seeds; handful of fresh curry leaves (optional); 50 g ginger, finely grated; 2 cloves garlic, finely grated (optional); 300 g kicheree or plain cooked rice; 1 tsp turmeric; ½ tsp baking powder; 2–3 tsp salt; 2–3 tsp finely chopped green chillies; a handful of fresh coriander, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Biting Biting

By Urvashi Roe

Published 2022

About

The smell of muthiya always makes my mouth water regardless of whether or not I am hungry. It’s a really versatile recipe and no two aunties will make this the same way. You can use leftover rice or kicheree and pretty much any veg you have lying around. On my allotment I always have a bounty of beetroot and I hate to waste their vibrant leaves, so I’ll often use them in muthiya and grate in some raw beetroot too. The muthiya come out a fantastic colour. Please d