Paleo Muthiya
Discover a nutritious twist on a traditional Gujarati favorite with this Paleo Muthiya recipe! Packed with wholesome ingredients like grated cauliflower, zucchini, almond flour, and flaxseed meal, these steamed and pan-fried dumplings are both gluten-free and grain-free, catering perfectly to paleo diets. Infused with aromatic spices such as cumin, coriander, turmeric, and ginger paste, and seasoned with lemon juice, sesame seeds, and fresh cilantro, every bite delivers vibrant flavors and delightful texture. After steaming, the muthiya are briefly stir-fried in coconut oil alongside mustard seeds and curry leaves for a crispy, irresistible finish. This dish is a light yet satisfying option that’s perfect as a snack, appetizer, or side dish, and pairs beautifully with fresh chutneys for added zing. Whether you're embracing a paleo lifestyle or simply seeking a healthy homemade treat, this recipe guarantees to be a flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Grated cauliflower
- 1 cup Almond flour
- 1 cup Grated zucchini
- 2 tablespoons Coconut flour
- 2 tablespoons Flaxseed meal
- 1 tablespoon Ginger paste
- 2 tablespoons Chopped cilantro
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 1 tablespoon Sesame seeds
- 2 tablespoons Lemon juice
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
Instructions
In a large mixing bowl, combine grated cauliflower, grated zucchini, almond flour, coconut flour, and flaxseed meal.
Add ginger paste, chopped cilantro, cumin powder, coriander powder, turmeric powder, salt, sesame seeds, and lemon juice to the mixture.
Mix all the ingredients thoroughly to form a dough-like consistency. If the mixture feels too wet, add a little more coconut flour.
Divide the mixture into small portions and shape them into cylindrical logs using your hands.
Heat a steamer with water and line the steamer basket with a parchment paper or lightly brush with coconut oil to prevent sticking.
Place the muthiya logs in the steamer basket, ensuring they do not touch each other.
Steam the muthiya for about 20 minutes or until they are firm and cooked through.
Once done, carefully remove the muthiya from the steamer and let them cool for a few minutes.
While the muthiya are cooling, heat coconut oil in a pan over medium heat.
Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds.
Gently add the steamed muthiya logs to the pan and stir fry them for 5-8 minutes, turning occasionally, until they are golden brown on all sides.
Serve the Paleo Muthiya hot, garnished with extra cilantro or a side of homemade chutney.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 21.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
