Mutias. Gujarati Rice and Chickpea Flour Dumplings

Mutias are steamed dumplings that are a specialty in the western state of Gujarat in India. These dumplings are made with day-old rice, chickpea flour, shredded vegetables, cilantro, ginger, and a few spices. This combination of ingredients is mixed together and formed into dumplings, steamed and then shallow fried with mustard seeds.



Not only are mutias delicious what is surprising is how filling these mutias are. It’s the chickpea flour and rice veggie combination that makes these dumplings a satisfying meal.  Mutias can be served as an appetizer or as a light lunch option with a side salad. Give them a try!


How I learnt to make mutias

I learnt how to make mutias from my mom-in-law Usha after marriage. You see, I am from the Southern part of India – from the state of Tamilnadu, and my husband is from Western India, from Gujarat (though he was born and raised in Kenya). Because we are from two different parts of India we don’t speak the same language, nor did we grow up with the same cuisine.

After we got married, I knew how to cook my South Indian Tamil cuisine but had no clue how to make Hitesh’s Gujarati cuisine. Though Hitesh didn’t care – he is a foodie, he is happy with any cuisine! I still wanted to learn how to make a few of his native Gujarati dishes he grew up with.  Mutia is one of those dishes I learnt from my Mom-in-law that are easy to make, healthy and delicious.


Chick pea flour, rice, veggies and spices

Mutias can be made with any type of shredded vegetable like shredded zucchini, cabbage, shredded Indian squash called Loki, finely cut spinach, fresh fenugreek leaves or any finely cut greens like mustard greens or turnip greens. Now let me share with you the recipe for chickpea flour, rice and veggie dumplings called mutias.


makes 30 dumplings


  • 3 cups day old cooked rice. In my recipe I used a blend of 1 cup cooked quinoa and 2 cups cooked rice.
  • 2 cups chickpea flour (also called besan)
  • 4 cups finely chopped cabbage or zucchini squash
  • 1 bunch cilantro finely chopped about a cup
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 shallot finely chopped or one small onion finely chopped
  • Spices:
    • 1/2 tsp paprika or chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp asafetida powder (optional)
    • 1 tsp mustard seeds
  •  1 tsp salt. Taste the rice mixture and add more if needed.
  • 1 1/2 tsp sugar
  • Oil


  • In a large mixing bowl mix together cooked rice, salt, sugar and all the spices.
  • Add the cabbage, onion, ginger, garlic and cilantro and mix-in.
  • Next add the chickpea flour and mix together to form a thick sticky rice. Add a small amount of water if needed to bind the rice together.
  • Get ready to make the dumplings. Keep a bowl of water handy. The water prevents the dumplings from sticking to your hands while you roll them. Coat your hands in water before taking a spoon of rice mixture. Roll the dough in the hands to form dumplings.
  • Place the dumplings in a plate or a bowl. Once all the dumplings are rolled, get ready to steam them.
  • Steam the dumplings in a steamer for 10 minutes. You may have to steam them in batches if all the dumplings don’t fit in the steamer. After 10 minutes, cool the dumplings and then cut them into small pieces. At this point they are ready to eat.
  • To make the mutias crispy and lightly pan-fried, in a large pan heat 2 tbsp oil. Add mustard seeds and let them pop. Now add the cut dumplings and shallow fry until slightly crisp and browned, about 5 minutes.
  • Serve mutias with ketchup or any chutney like a mint chutney.
  • Mutia can also be used in a yogurt soup called rasia mutia – rough translation is mutias in soup.  I will post a recipe for this delicious yogurt soup later.
  • Try mutias with a light salad for a different take on a lunch!

6 thoughts on “Mutias. Gujarati Rice and Chickpea Flour Dumplings”

    1. Honestly I’ve never had these deep fried. If you do deep fry them you should definitely steam the dumplings first, because deep frying wont cook the inside as the dumplings are too dense. Try it and let me know how they turned out 😊

    1. Thank you. This is a dish that is made at home and rarely served outside at restaurants. I’m trying to share a few Indian recipes that are not well-known and are mostly made by home cooks.

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