Kale Muthiya | Kale Dumpling Rolls

A delicious preparation of mixed flours, finely chopped kale and a simple mix of spices; Kale Muthiya is a perfect breakfast or snack recipe.

Very easy to whip up, great as a make-ahead recipe and is perfect with masala chai, cilantro chutney and ketchup.

Kale, the green that is either something folks love or hate. It is great in salads, savory bakes, dals, curries or with pasta. But if you need a recipe where the leaves are easy to camouflage, using them in Kale Muthiya is a great option.

There are so many Gujarati recipes that can be modified in some simple ways to include greens, spices, vegetables and different flours. Muthiya is one such versatile recipe and it is great to enjoy in so many ways!

Jump to:

• What is Muthiya
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairings
• More Snack Recipes
• Kale Muthiya

What is Muthiya

A snack that doubles as a delicious breakfast; muthiya are popular in Gujarati households. Made with a mix of flours (or just one), vegetables of choice and a mild medley of spices, these steamed dumplings are super easy to make.

After steaming, we stir-fry these with tempering for the perfect crisp crust and soft within texture.

Adding Kale to them is a great idea to enjoy a green that is often not enjoyed by many. This Kale Muthiya make an appearance on our weekly menu either as a breakfast or even as a side for dinner along with some soup or salad. And when paired with cilantro chutney, ketchup and masala chai, it is a great snack.

Why this recipe works

• This recipe is super versatile. Switch the flour mixture or use the flours at hand with vegetables and greens of your choice. It can be made in so many different ways.
• It is a great way to sneak in greens like kale, chard, spinach or cilantro into snacks and meals.
• Muthiya is a great make-ahead recipe and works wonderfully for meal prep too. They can be rolled and steamed before hand and refrigerated. They only need to be tempered before serving.
• These are naturally Vegan as we do not add yogurt to the dough. However, they are not gluten-free as wheat flour is the main ingredient here.
• This healthy and filling snack works great for lunch boxes, snack box or as a dish to take along while traveling. It tastes great even at room temperature.
• A great appetizer, this is perfect for a snack or breakfast. Serve it with some cilantro chutney and ketchup with some masala chai on the side.

Ingredients and Substitutions

• Flours: I like to stick to wheat flour for making Kale Muthiya. Adding a little semolina and chickpea flour works really well. These two can be skipped or substituted with oats flour too.
• Kale: As we are making Kale Muthiya, we add a lot of kale in them. Finely chopped kale or just leaves separated from the hardy stems will work. Moreover, a salad mix bag work great in this muthiya too.
• Ginger, Garlic, Chili: Finely ground ginger, chili and garlic paste is great for the recipe. It can be fresh or store bought.
• Spices: For spices we add some chili powder, turmeric, salt and sugar. These are great for taste and flavor. Skip the red chili if you want them to be mild in heat.
• Baking Soda: A pinch of baking soda helps cook the muthiya and kale evenly; and make them soft. This is an optional ingredient but I would recommend adding a pinch.
• Tempering Ingredients: We temper the muthiya with mustard seeds, cumin seeds, asafetida, sesame seeds, curry leaves and green chili in oil. While this step is optional, I would really recommend the final tempering. It enhances the flavor of the muthiya really well.
• Apart from these ingredients we use some water to bring the flours together and some oil to add to the mix and on the steamer plate.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Place ginger, chili and garlic in a mortar.

2- Crush them fine using a pestle. Alternatively, process these in a blender and set aside.

3- In a large bowl add kale leaves.

4- Add in oil and massage the leaves till they are soft in texture.

5- Season with salt, sugar, turmeric, red chili powder, baking soda and sesame seeds.

6- Also add the crushed chili, ginger and garlic.

7- Then add the flour, besan and semolina.

8- Mix everything well till the kale is coated well with the mixture.

9-Bring the dough together with some water. Do not add too much water else the dough will be super sticky.

10- Divide the dough into 4-5 parts. Roll them into long logs of even thickness. Set aside.

11- Add water to a steamer pan and heat it up. Place a steamer plate on it and apply oil.

12- Place the muthiya logs leaving some space between them. Cover with the lid. Steam them for 15 minutes or till a fork comes out clean.

13- Remove and set the logs aside to cool.

14- Slice the muthiya into even pieces and set aside.

15- In a pan heat oil. Add mustard seeds, cumin seeds, green chili and asafetida. Let the seeds pop.

16- Then add sesame seeds and curry leaves.

17- Add the muthiyas and let them turn crisp on one side. Flip them over.

18- Add some water once all the sides are crisp and cover with a lid.

19- Open the lid once the water is absorbed and sprinkle cilantro.

20- Serve with chutney, ketchup and masala chai.

Expert Tips and Notes

• Massaging the kale with oil is a crucial step. This step makes the hard leaves quite soft and makes the taste slightly mild too. Kale after massaging tends to be more liked by folks than just the leaves.
• Semolina and chickpea flours help get a good texture in the muthiya and absorb and excess moisture that may be released during the cooking process. Skip them if you do not have them. Substitute with oats flour if desired.
• Muthiya can be steamed and refrigerated once cool. Temper them later when ready to serve. This way it is a great make-ahead or meal prep worthy recipe.
• Adding more greens like cilantro, spinach, chard etc works well too. Plus, adding some vegetables like carrots, bottle gourd, zucchini or cabbage is a great idea too.
• Adjust the spices and chili as per your taste. Skipping the garlic will make it a no onion no garlic recipe.

Recipe FAQs

Pairings

Kale Muthiya can be enjoyed with a lot of delicious condiments and sides.

More Snack Recipes

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