Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
💚 There's just something inherently comforting about a warm, savory snack that reminds you of home. If you're anything like me, you're always on the hunt for delicious, healthy recipes that don't compromise on flavor. Today, we're diving into a Gujarati classic that ticks every single box: Steamed Palak Muthiya. These delicate, spiced dumplings, packed with fresh spinach and wholesome grains, are not only incredibly satisfying but also guilt-free, making them the perfect snack, appetizer, or light meal for any day of the week.
Are you ready for a power-packed snack that tastes phenomenal? Forget bland diet food! Let me introduce you to the glorious Palak Muthiya. Imagine tender, flavor-bursting cylinders made from a blend of gram flour, wheat flour, and a generous infusion of vibrant, iron-rich spinach (palak). Steamed to perfection and finished with a sizzling, aromatic tempering of mustard seeds, sesame, and curry leaves—this recipe is an absolute winner. It’s light, protein-rich, and the kind of authentic regional cuisine you'll want to add to your rotation immediately!
If your weeknights call for a quick, healthy win, look no further. Steamed Palak Muthiya is the answer! This traditional Gujarati snack is a masterclass in making simple ingredients shine. It’s a snap to prepare, cooks entirely through steaming (hello, no deep-frying!), and delivers a fantastic, hearty texture with every bite.
So there you have it—a simple, steamed snack that delivers on flavor, texture, and nutrition. By choosing to steam these muthiyas instead of frying, you're embracing a healthier way to enjoy authentic Indian flavors without sacrif
icing taste. This recipe is perfect for meal prepping and freezes wonderfully, too! I hope this post inspires you to explore more easy, wholesome Indian cuisine. Don't forget to save this recipe for later.
Enjoy cooking!!🔪 😋
Preparation time - 10 minutes
Cooking time 25 to 30 minutes
Serves 3 persons
Ingredients to make Palak Muthiya:
200 gram palak/spinach
1 teaspoon fruit salt
2 tablespoon gram flour/besan
1/4 cup coarse rice and dal flour
1/4 cup coarse whole wheat flour
1 cup whole wheat flour (I used my multigrain flour)
For paste:
50 gram spinach
7 to 8 cloves garlic
1 small piece ginger
1/4 cup curd
2 tablespoon oil
Salt to taste
2 tablespoon chopped jaggery
1/2 teaspoon turmeric powder
1 teaspoon kashmiri red chilli powder
2 teaspoon cumin coriander powder
For tempering:
2 tablespoon oil
1 tablespoon mustard seeds
2 tablespoon sesame seeds
1 teaspoon asafoetida
1 teaspoon roasted fenugreek seeds powder
Instead of fenugreek powder you can use whole fenugreek
For garnishing:
Chopped coriander leaves
To serve with:
Milk
Tea
Tomato ketchup
Method to make Palak Muthiya:
- First of all wash and chop spinach.
For paste:
- In a mixture jar add all ingredients of paste and make smooth pure.
For making Muthiya:
- In a broad plate add chopped spinach and ready paste. Mix well. Add fruit salt to it and again mix properly.
- Add all flours one by one and mix well. Mix well and make soft dough like mixture.
- Pour water in steamer and place steamer plate over it.
- Take medium sized ball from mixture and make it like cylinder shape with the help of water in hand. Place it on steamer plate carefully.
- Repeat the same for remaining. Make zig zag pattern for perfect steaming.
- Cover and steam for 15 to 20 minutes at full flame.
- Let them come to room temperature, cut them in medium thick slices.
For tempering:
- Heat oil in a pan and add mustard seeds to it. When they crackles add asafoetida, methi powder and sesame seeds to it. Mix and add 1/2 cup water to it.
- Add chopped muthiya in it and mix well.
- Cook for 5 to 7 minutes.
- Garnish with finely chopped coriander leaves.
- Serve hot muthiya with tea, milk, green chutney or tomato ketchup.
