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Muthias are often a  weekend favourite brunch dish in our home.   In the past, I have been very liberal with the amount of oil used but these  fresh spinach muthias are steamed in the Instant Pot and are  almost oil free.

Transfer the flour, spices, soda bi carbonate, lemon juice , ginger, garlic and chili paste into a mixing bowl.

Once cooled, cut them into slices and garnish them with some sesame seeds and serve them warm.

If you wish to temper them then heat a tablespoon of oil, add a teaspoon of sesame seeds to it. Once the sesame seeds brown, add  the sliced muthias to it.  Warm them through and serve them hot with a cup of tea.

  • 1 cup freshly chopped spinach
  • 1 cup Chickpea flour also called besan flour
  • 1 tsp salt
  • 1 pinch soda bi carbonate
  • 1 tsp garlic minced using a garlic press
  • 1 tsp fresh ginger grate it using a grater
  • 1 tsp fresh chilies chopped finely
  • ½ tsp turmeric
  • 2 tsps sesame seeds
  • 1 tsp dhana jiru (mixture of coriander and cumin powder)
  • 1 tbls lemon juice
Transfer the flour, spices, soda bi carbonate,lemon juice, ginger, garlic and chili paste into a mixing bowl.
Add the freshly washed spinach to the flour and spices. 
Using some warm water, mix the spinach and flour to form a doughy mixture.
Form small elongated dumplings and transfer them to silicon cupcake moulds.  This way, you don’t need to use any oil. 
Steam these either in the Instant Pot for 16 minutes.
Once cooled, cut them into slices and garnish them with some sesame seeds and serve them warm.
If you wish to temper them then heat a tablespoon of oil, add a teaspoon of sesame seeds to it. Once the sesame seeds go brown, add the sliced muthias to it. Warm them through and serve them hot with a cup of tea. 

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