Gluten-free Coleslaw Muthiya
Gluten-free Coleslaw Muthiya – Steamed spicy/savory cakes made in an Instant Pot with oats flour and chickpea flour along with lots of coleslaw and spices.
Muthia is very common and frequently made snack in Gujarati homes. They are packed with multigrain flours and some sort of vegetable like Indian squash (duhi/lauki), onions, fenugreek leaves, cabbage etc. This version of the muthiya is gluten-free. It is packed with rolled oats and chickpea flour along with lots and lots of coleslaw (chopped cabbage, carrots etc). It makes perfect breakfast option due to it’s healthy ingredients!! When I say coleslaw, I mean pre-chopped cabbage/carrots, not the pre-made coleslaw salad with bunch of stuff in it.
All these ingredients along with spices, oil and yogurt makes a soft dough and then steamed into healthy snack. Moreover, a decent amount of tempering with mustard seeds, sesame seeds and curry leaves adds appetizing aroma and crunch to this steamed snack! The best part is, I used Instant Pot to steam these goodies as it seems to be a kitchen gadget everyone uses nowadays!!
These muthiya freezes very well. I like to steam a big batch of it and freeze them without the tempering. Every time I want quick snack or light lunch, I take some out from the freezer. Then defrost them and add fresh tempering to bring back that freshness! If you are a big fan of muthiya, I highly urge you to try these ZUCCHINI METHI MUTHIA as well!!
Serve these hot, warm or at room temperature . Along with some hot masala chai for perfect tea time with your friends and family! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy and Healthy Eating!
Glutenfree Coleslow Muthiya
Equipment
- Instant Pot
Ingredients
- 3 cup Coleslaw pre-cup cabbage/carrot mix, NOT THE PRE-MADE COLESLAW SALAD
finely chopped in food processor
- 1 cup Chickpea Flour
- ¾ cup Gluten Free Rolls Oats Flour make flour of gluten free rolled oats in a food processor (Use ½ cup wheat flour + 2 tbsp semolina as an oats flour substitute -> this will have gluten in it)
- 2 tsp Thai Green Chili and Ginger Paste
- 1 tbsp Minced Garlic
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 3 tsp Dhana Jiru Powder Cumin Coriander Powder
- 2 tsp Sugar
- 2 tbsp Plain Whole Milk Yogurt plain desi yogurt prefered
- 2 tsp Lemon Juice
- 1¼ tsp Salt
- 1 tsp Garam Masala
- 4 tbsp Oil
- ½ tsp Baking Soda
Tempering
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tbsp White Sesame Seeds
- 1 pinch Asafetida
- 5 Curry Leaves
Garnishing
- 2 tbsp Chopped Cilantro
- ¼ cup Thin Sev
Instructions
- Add 2-4 cups of water in the pot of Instant Pot. Place Steamer Rack Stand at the bottom of the pot and put IP on saute mode. Let the water come to boil while you prepare for the batter.
- If you have whole gluten free rolled oats, process them in a food processor to make flour, it does not have to be super fine or super grainy. Something in between would be best!
- Chop coleslaw in a food processor. Place the finely chopped coleslaw in a big wide bowl.
- Add oats flour, chickpea flour and all other ingredients listed above in the same bowl.
- Check on the water in IP, once it starts to boil, start kneading the dough/batter. The water from coleslaw should be enough to form the dough/batter. If it is not coming together, use 1 tsp water at a time to make the dough. But be very careful with adding water as the coleslaw should have more than enough water and it will keep loosing more as you knead the dough. With the exact measurements, you should not need any extra water to form the dough.
- The dough should be soft enough to make a cylinder like shapes using your hands. Take some oil between your palms if it is super sticky.
- Place cylinder shaped dough in a greased stailes steel plates/thali, thali with a little less diameter than IP diameter.
- Once you are done with making all the dough cylinders, Turn the saute mode off.
- Place the prepared plate/thali inside the Instant Pot on top of the Steamer Rack Stand. Be careful with this step as the water is boiling inside the IP at this point.
- Close the IP lid. If it is not closing easily, make sure you open the valve then close it.
- Once closed, secure/seal the valve. Put IP on steam mode for 20 minutes. If your IP model does not have timer on it, just use some external timer to steam it for 20 min.
- Once timer goes off, let the pressure release for 15-20 minutes. Release rest of the pressure manually.
- If using Indian style steamer, steam the muthiya in there with decent amount of water at the bottom for 25 minutes.
- Once the valve is vented, carefully take the thali out and let it cool down for 10-15 minutes.
- Once cooled down to handle, cut them in decent size pieces.
Prepare Tempering
- Heat 3 tbsp oil in a flat wide pan. (non stick would work the best)
- Once hot, add mustard seeds and sesame seeds. Once done splattering, add a pinch of asafetida and curry leaves.
- Immediately add cut muthiya and give it a gentle toss.
- Keep cooking on medium heat until you reach desired crispiness. Keep tossing them at every few minutes to make sure it gets evenly crispy.
- Garnish it with fresh cilantro.
- Serve it hot with sprinkle of thin sev and side of masala chai!!
