Muli ja muthia - radish dumplings

Dumplings Chinese cuisine

Muthia are such a Gujarati dish , people from the western part of India. We serve them steamed or sauteed with mustard seeds tempering along side tea as snacks or sometimes have it as quick dinner. The best part of this dish is it they are steamed and they taste even better steamed then with mustard seeds and sesame seeds. If we are having these steamed we dip them in peanut oil on the side. Yes, it might make you not eat them. But, not necessary to do so . They are really easy to make and quick breakfast or brunch.Usually, we make it with coarse whole wheat flour which gives it a crumbly texture. But, that was back in India where we would get fresh flour being grind in front of us.So, if you cannot find it I would recommend you can use chickpea flour + semolina or even millet flour. You can use any thing to make them like a combination of cabbage and carrots, fenugreek leaves, spinach leaves, bottle gourd or zucchini, even kale leaves. And, lot of times we make them with Muli = radish! Enjoy!