Photo of Steamed & Tempered Rolls courtesy of
This is a typical Gujarati dish which is very popular and healthy. It is a Muthia dish (rolls made with a fist-shaped dent) and is a very versatile and quick dish. The best part of it is that I can use any leftover fresh or cooked vegetables and cooked rice that I have in my kitchen.  Muthia or rolls can be deep-fried, shallow-fried in a pan, or, for a healthier alternative, steamed.

Cooking Difficulty Level: Medium
Recipe Type: Jain without Garlic Paste
Vegan without Yogurt
Gluten-Free substitute Whole Wheat Flour
with Rice Flour
Serves: 10-12 Rolls

Spring rolls/muthia
shallow frying


1 Package Baby Spinach Leaves, chopped, washed & drained
3-4 TBsp Whole Wheat Flour (coarse is okay)
2-3 TBsp Besan or Chickpea Flour
2 Tsp Ginger Paste
2 Tsp Green Chili Paste
1 Tsp Garlic Paste, optional (none for Jain recipe)
1 Tsp Salt
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1/4 Tsp Turmeric
1 Tsp Sugar
2 TBsp Plain Yogurt (1Tsp lemon juice for Vegan)
2 TBsp Oil
2 TBsp Ground Flax Seed

How to Prepare: 

  1. Mix flour and all of the spices and oil very well.
  2. Then fold the Spinach into the flour mixture and make a dough. Add yogurt as needed.  Take care that the dough does not get too soft.
  3. Sometimes if the spinach is too wet, you can add a little flour. Try to make sure that the spinach is properly drained.
  4. Grease hands and make rolls out of the dough in equal parts of 10-12.
  5. On medium heat, pour oil into a shallow pan.  Fry spinach rolls/muthia for 5-7 minutes.
  6. Slowly fry rolls, flipping them over as they cook. They will change color.
  7. Serve with green chutneys and ketchup.
  8. These rolls can also be steamed in a steamer.
  9. They can also be tempered with 1-2 teaspoons of hot oil in a pan with sesame seeds, mustard seeds, curry leaves and seeded jalapeƱo peppers, and finally garnished with tempered oil.
  10. Enjoy!
Serving Size: 2 Rolls