Steamed Bajra Muthiya or Dumplings is a tasty & delicious Gujarati snack that can be cooked in 3 different ways – steamed, fried or baked. This recipe is about the healthier steamed version that is ready in no time. An appetizing snack for evenings or for breakfast.
There are some foods that you get used to because you are born into it and then there are some foods that you get used to because of your friends. Muthiya is one such dish in my life. I had never tasted a muthiya until I entered college. Here I was introduced to a whole new cuisine – Gujarati cuisine. Growing up, apart from eating South Indian food regularly, my only other variant was Maharashtrian food. My Gujju friends introduced me to their home food and I must admit that it was a welcome change. It tasted nothing like the dishes I had before. While some savory dishes were on the mildly sweeter side and I have always been a hardcore spicy food fan, I still enjoyed this new taste.
Surprisingly, my first introduction to Gujarati food began with a lunchbox. We all would carry lunchboxes to college everyday. My Gujju friends would get Thepla, Khakhra, Dhokla, Undhiyo, Khichdi, Poha, Chiwda and Muthiya in their lunchbox while I would get Idli, Dosa, Sevai, Roti Sabzi, etc in my lunchbox. We soon picked our favorites and enjoyed it to the fullest when that particular lunchbox came. Over the years, I have visited my friend’s homes, their weddings and family events and thoroughly enjoyed the menu served at all these events. Muthiya reminds me of our Idli. It’s steamed plus you can get as creative with the dough as you want. My bestie’s mom makes the world’s best muthiyas ever! I think I have tasted many varieties of muthiya in her lunchbox than idli variations.
Naturally, I went to her when I needed one healthy muthiya recipe for Cookilicious. She gave me a couple of them and for now I picked this one because it was made with bajra flour. I found that intriguing. I never thought I could use bajra flour to make muthiyas. Here us what you need to do. In a bowl, add bajra flour, oats flour, turmeric powder, asafoetida, coriander cumin powder, chilly powder, salt, sugar and soda-bi-carb. Mix it all together. Make a coarse paste of onions, ginger and green chillies and add it to this bowl along with chopped cilantro.
Knead this to a dough by adding oil and water. I used my food processor to make the dough. It’s just better and simpler that way. Shape them as logs and place them in a greased steaming plate. Steam for 15 minutes. Allow it to cool and then open the steamer. Cut the logs slant. Heat oil in a pan, temper mustard seeds, sesame seeds and curry leaves.
Add the steamed muthiya to the pan and saute for a minute. Serve this hot with some ketchup or chutney. Bajra also known as Pearl Millet is one of the oldest millet known. It is known to have a very high fiber content which makes it a healthier choice. It is easily digestible, supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. Besides it being gluten-free, Bajra comes with immense health benefits and uses. While our ancestors already knew about its health benefits, the new age dietitians and nutritionists are recommending this flour to be included in the diet. While we all know the benefits of eating steamed food, this dish is a winning combo of both! Add it to your weekly menu and begin to see the effects on your body.
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- 2 cups bajra flour
- 2-3 tbsp oats flour
- 1 tsp turmeric powder
- 1/2 tsp asafoetida
- 1 tbsp coriander cumin powder
- 1 tbsp chilly powder
- 1/2 tbsp sugar
- 1 tsp soda-bi-carb
- 1 onion
- 2 green chillies
- Half inch ginger
- 1/2 cup chopped cilantro
- Salt as required
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 7-8 curry leaves
- In a bowl, add bajra flour, oats flour, turmeric powder, asafoetida, coriander cumin powder, chilly powder, salt, sugar and soda-bi-carb. Mix it all together. Make a coarse paste of onions, ginger and green chillies and add it to this bowl along with chopped cilantro.
Knead this to a dough by adding oil and water. I used my food processor to make the dough. It's just better and simpler that way. Shape them as logs and place them in a greased steaming plate. Steam for 15 minutes. Allow it to cool and then open the steamer. Cut the logs slant. Heat oil in a pan, temper mustard seeds, sesame seeds and curry leaves. Add the steamed muthiya to the pan and saute for a minute. Serve this hot with some ketchup or chutney.
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If you looking for similar healthy snacks, then don’t forget to check out these recipes – Kobichi Vadi | Steamed Cabbage Cakes, Steamed Quinoa Chana Dal Idli and Oil Free Bulgur Wheat Spinach Idli. Another recipe with bajra as the main ingredient that you can try is Gluten Free Mint Flavored Potato Bajra Pancake. I will soon share some more varities of Muthiya on the blog which you can come back to read.