Entree: India – Chhattisgarh – मुठिया ➤ Muthia (Steamed spiced gram-flour and vegetable dumplings often finished with a light tempering)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (240 g) chickpea flour (besan)
- 1/2 cup (60 g) whole wheat flour
- 1 cup (120 g) grated bottle gourd (doodhi/lauki), squeezed to remove excess water
- 1 cup (120 g) finely chopped spinach or fenugreek leaves (methi)
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for tempering/pan-frying
- 2 tsp (10 g) grated fresh ginger
- 2 green chilies, finely chopped
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) baking powder or a pinch of baking soda
- 2–3 tbsp (30–45 ml) water, if needed, to bring dough together
- For tempering:
  - 1 tbsp (15 ml) oil
  - 1 tsp (5 g) mustard seeds
  - 1 tbsp (9 g) white sesame seeds
  - 6–8 curry leaves (optional)
- Lemon wedges and green chutney or plain yogurt for serving

Instructions

1. Step 1: Make the dough — in a large bowl combine chickpea flour, whole wheat flour, turmeric, coriander, chili powder, sugar, salt and baking powder. Stir in grated bottle gourd, chopped greens, ginger, green chilies and 2 tbsp oil. Mix to form a firm but pliable dough, adding 2–3 tbsp water only if necessary.
2. Step 2: Shape and steam — divide dough into 2–3 logs about 1.5–2 inches (4–5 cm) thick. Place on parchment in a steamer and steam over boiling water for 20–25 minutes until firm and cooked through. Let cool 5 minutes.
3. Step 3: Slice and finish — slice steamed logs into 1-inch (2.5 cm) thick pieces. For a traditional finish, heat 2 tbsp oil in a skillet over medium and pan-fry the slices until golden and slightly crisp on both sides, about 2–3 minutes per side.
4. Step 4: Tempering — in a small pan heat 1 tbsp oil, add mustard seeds; when they crackle add sesame seeds and curry leaves and fry briefly. Pour this tempering over the warm muthia and toss gently to coat.
5. Step 5: Serve — arrange muthia on a platter, squeeze lemon, and serve with green chutney or plain yogurt as a satisfying regional entree.