I have been off track from my blog and just overwhelmed with my pregnancy news. Currently in sixth month of pregnancy, it feels amazing to type a new post. I missed my blog badly! Dear blog, I am back!
Spinach and fenugreek steamed dumplings is a gujarati snack and is called ‘Palak-methi na muthia’. This recipe is perfect for pregnant women or health conscious lazy people (me me me!) who wants tasty food around! With microwave and handful ingredients, this one is already my favourite!
Adapted from Tarla dalal’s recipe of Methi palak na muthia
3 cups of spinach (chopped)
11/2 cup methi (fenugreek leaves)
1 tsp ginger-green chilly paste
3 tbsp whole wheat flour
11/2 tbsp besan (chickpea flour)
2 tbsp rava (semolina)
1/2 tsp jeera (cumin)
a pinch of baking soda
1-2 tsp sugar (optional)
1 tbsp lemon juice
1 tsp oil
oil for greasing
1 tbsp oil
1 tbsp sesame seeds
1 tsp mustard seeds
pinch of asafoetida (hing)
- In a deep mixing bowl, mix all the ingredients except for tempering. Spinach may leave some moisture. Add a tsp of whole wheat flour more and adjust it to make soft dough.
- Don’t worry if dough is sticky, it will need its moisture to get steamed or microwaved.
- Divide the dough in equal parts. Now apply oil to your palm and make each part of dough into cylindrical shape rolls.
- Grease the microwave proof deep dish (with lid). Place the cylindrical rolls in it half inch apart. Close the lid and microwave it on high for 3-4 minutes. to stand for minute. Allow it Use a toothpick to see the doneness and if not done then give it 30 seconds more to get microwaved.
- Make sure they don’t become hard. They should be soft and just done.
- Cut the rolls into 1/2 inch pieces or dumplings.
- Heat oil in wide pain, add mustard seeds and sesame seeds. Allow them crackle.
- Add asafoetida and add the steamed dumplings or muthias and roast them for 2-3 minutes.
- Serve hot.