Radish Leaves Steamed Dumplings - Mooli Ke Patto ke Muthiya - My Mother's Recipe On Women's Day

Name: Radish Leaves Steamed Dumplings - Mooli Ke Patto ke Muthiya - My Mother's Recipe On Women's Day
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup radish leaves and radish stems; 1 1/4 cups wheat flour; 1/4 cup gram flour; 1/4 cup pearl millet flour; 1/4 cup sorghum flour; 4 tsp yogurt; 2 tsp ginger-chili paste; 1 teaspoon turmeric; 1/2 teaspoon asafoetida; 2 teaspoons red chili powder; 2 tablespoons sugar; 2 tablespoons oil; 1/8 teaspoon baking soda; Salt to taste; as needed Water; 1/2 tsp asafoetida; 2 tsp oil; 1 tsp coriander seeds; 1 tsp white sesame seeds; 1 tsp mustard seeds; 1 tsp sugar; 2 green chilies; 4 curry leaves; 2 tsp grated coconut; 1 tsp lemon juice

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#WD #WomensDay #DedicatedToMyMom
#Radish #Radishleaves #Muthiya #Dumplings #Wheatflour #Gramflour #PearlmilletFlour #Sorghumflour #Curd #WhiteSesame #Steamed #Healthy #Nutritious #Tiffin #Breakfast #Snacks #Traveling
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap

📌This is my mother's recipe, who is also my first cooking mentor, my inspiration, masterchef of our sweet home. I learned cooking from her. On Women's Day, I dedicate this recipe to my mother. It's delicious and nutritious. It can be eaten for breakfast, in lunch, or while traveling.

📌Today, I've made radish leaves muthiyas by steaming them. I've added a tadka to them. By the way, Rasiya muthiyas are also made.

📌Fresh radish goes very well with green leaves in the winter. These leaves are used to make gram flour curry, or eggplant-tomato curry.

📌Serve hot with green chutney, garlic red chutney, or tomato sauce, and with tea or coffee.

📌Today, I've made radish leaves muthiyas by steaming them. I've added a tadka to them. By the way, Rasiya muthiyas are also made.

📌Fresh radish goes very well with green leaves in the winter. These leaves are used to make gram flour curry, or eggplant-tomato curry.

📌Serve hot with green chutney, garlic red chutney, or tomato sauce, and with tea or coffee.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

📌Today, I've made radish leaves muthiyas by steaming them. I've added a tadka to them. By the way, Rasiya muthiyas are also made.

📌Fresh radish goes very well with green leaves in the winter. These leaves are used to make gram flour curry, or eggplant-tomato curry.

📌Serve hot with green chutney, garlic red chutney, or tomato sauce, and with tea or coffee.

📌Today, I've made radish leaves muthiyas by steaming them. I've added a tadka to them. By the way, Rasiya muthiyas are also made.

📌Fresh radish goes very well with green leaves in the winter. These leaves are used to make gram flour curry, or eggplant-tomato curry.

📌Serve hot with green chutney, garlic red chutney, or tomato sauce, and with tea or coffee.

Saved

Ingredients

45 minutes

4 servings

For dumplings dough
1 cupradish leaves and radish stems
1 1/4 cupswheat flour
1/4 cupgram flour
1/4 cuppearl millet flour
1/4 cupsorghum flour
4 tspyogurt
2 tspginger-chili paste
1 teaspoonturmeric
1/2 teaspoonasafoetida
2 teaspoonsred chili powder
2 tablespoonssugar
2 tablespoonsoil
1/8 teaspoonbaking soda
Salt to taste
as neededWater
For tempering dumplings
1/2 tspasafoetida
2 tspoil
1 tspcoriander seeds
1 tspwhite sesame seeds
1 tspmustard seeds
1 tspsugar
2green chilies
4curry leaves
2 tspgrated coconut
1 tsplemon juice

Saved

Steps

45 minutes

1

Wash and chop the radish leaves and stems. Add salt, sugar, lemon juice, baking soda, oil, asafoetida, turmeric, red chili, ginger-chili paste, and yogurt and mix with your hands. The water will release in 2 minutes.
2

Now add all the flours to the water, mix, and knead the dough. Add a little water only if needed. Coat the dough with oil, cook in a pressure cooker for six whistles. Once cool, cut into round pieces.
3

In a pan, heat oil, mustard seeds, asafoetida, green chilies, sesame seeds, coriander seeds, and neem leaves. Add the muthia and fry well. Add sugar and lemon juice and mix. Sprinkle with grated coconut. Serve hot.
4

Serve hot with green chutney, red garlic chutney, tomato sauce, tea or coffee.

Saved

Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on March 08, 2026 08:08

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐