Bhatia Vegetable Pulao Steamed Dumplings

(by Kamal Bhatia)


Chiblaro – 1 cup

Gram flour – ½ cup

Cabbage – ½ cup

Ginger – ½” piece

Green chillies – 2 nos.

Lemon Juice – ½ tsp.

Coriander cumin powder – ½ tsp.

Red chilli powder – ½ tsp.

Asafoetida – ¼ tsp.

Oil – 1 tblsp.

Salt – to taste

For the tempering

Oil – 2 tblsp.

Mustard seeds – 1 tsp.

Dry Red Chillies – ½ tsp.

Curry leaves – a few sprigs


1. In a bowl, combine the Chiblaro with the gram flour and shredded cabbage. Also add finely chopped ginger, chopped chillies, salt, asafetida, coriander cumin powder, lemon juice, red chilli powder and 1 tblsp. of oil. Mix well.

2. Add a little water to make a semi-soft dough. Divide into 2-3 portions and roll out each portion to make a cylindrical shape.

3. Steam these portions for 20 minutes. When done, allow it to cool and cut them into roundels.

4. In a pan, place the oil for tempering on a medium flame. When hot add the mustard seeds, dry red chillies and curry leaves. When the mustard seeds start popping, add the cut Muthia pieces. Keep stirring lightly till all the muthias are covered with tempered spices. Serve hot.

To serve

Chiblaro ja Muthia can be served as an evening snack. They can be eaten plain or served with green coriander chutney.