Friday, March 15, 2019

Steamed Muthia


·       Oil  (3-4 tbsps) Bottle gourd (doodhi), grated  (2 cups)

·       Onion, grated  (1 cup)

·       Bengal gram flour (besan)  (1/2 cup)

·       Whole wheat flour (gehun ka ata)  (1/2 cup)

·       Semolina (sooji)  (1/4 cup)

·       Mustard seeds (sarson)  (1/4 tsp)

·       Asafoetida (hing)  (¼ tsp)

·       Sesame seeds (til)  (¼ tsp)

·       Lemon (nimbu) juice  (1/4 cup)

·       Green chillies (hari mirch) and ginger (adrak) paste  (1/4 cup)

·       Haldi/Turmeric Powder  (¼ tsp)

·       Fennel seeds (saunf)  (¼ tsp)

·       Cumin seeds (jeera)  (¼ tsp)

·       Salt  (to taste)

·       Sugar  (1/2 tsp)

·       Coriander leaves (hara dhaniya), for garnish  

·       Coconut grated, for garnish  

Steamed Muthia with bottle gourd or fenugreek leaves


·       This recipe needs a steamer or an oiled sieve which can be kept on a vessel of boiling water to steam the muthias.

·       Mix grated doodhi, onion along with wheat flour, besan (Bengal gram flour) and semolina together. Semolina is added to give the snack a crunch and hold it together well.

·       Add in spices including turmeric powder, green chilli and ginger paste, cumin seeds, fennel seeds, asafoetida, sugar, salt, lemon juice and 1 tbsp of oil and mix the dough well.

·       Shape a lemon-size portion with your hand until it binds well. Alternatively, the muthia dough can be rolled into a cylinder of one-inch diameter, rolling it between a hard surface and the palm of the hand. Then cut it at ¼ inches intervals, to form slices or disks.

·       Steam the cut muthias for about 15-20 minutes and allow them to cool completely.

·       To temper the muthias, heat 2 tsp oil, add mustard seeds and asafoetida, once the mustard seeds splutter, add the muthias carefully, tossing them lightly.

·       Cook until the edges are brown in colour, and serve warm with a sprinkling of grated coconut and chopped coriander leaves and chutney of your choice.


No comments: