Rajgira na Muthiya
Steamed dumplings of amaranth flour and mashed potato, tempered with cumin and curry leaves — a nourishing farali snack eaten by Gujaratis observing the Navratri fast.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Steamer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 190 kcal
Instructions
- 1
Mix rajgira flour, mashed potato, curd, green chilli paste, ginger paste, rock salt and sugar. Make a soft, non-sticky dough.
- 2
Divide the dough into small portions. Roll each piece into a small log shape.
- 3
Place the logs on a greased steamer plate. Steam for 15-18 minutes until they feel firm to touch.
- 4
Let them cool slightly. Slice each log into thick rounds.
- 5
Heat ghee (clarified butter) in a pan. Add cumin seeds and curry leaves, letting them sizzle.
- 6
Add the sliced muthiya (steamed dumplings). Toss gently until lightly coated and heated through.
- 7
Scatter coriander leaves on top and serve hot.
Chef's tips
Keep the dough soft but not sticky, as adding too much flour makes the muthiya dense. Use rock salt instead of regular salt for fasting.
Ingredient substitutions
- rajgira flour → singhare (water chestnut) flour, also fasting-appropriate
Storage
Refrigerate steamed logs for up to a day; slice and temper fresh before serving.
Reheating
Reheat in a pan with a little ghee until warmed through.
Common mistakes to avoid
- •Cutting the logs while they are still too hot, which makes them crumble.
Serving suggestions
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