Ragi-Methi Muthiya

Muthiya is a traditional Gujarati dish, usually made by mixing vegetables like grated cabbage, bottle gourd, carrots etc. with chickpea flour (besan), along with fenugreek leaves or spinach and spices to a dough, that is steamed and then pan fried with seasonings. It makes a great snack with tea. Yesterday, I saw a post on a Facebook group I am following. A friend had made muthia using ragi flour. It looked interesting, and I made them last night. Came out well. I had some for breakfast this morning.

Ingredients:

1 Cup ragi flour 

1 Cup whole wheat flour

2 Tablespoons chickpea flour (besan)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

2 teaspoons sugar

salt as required

1 teaspoon ginger-garlic paste

1 teaspoon chili paste

2 teaspoons white sesame seeds

1 cup grated bottle gourd, liquid squeezed, and reserved

2 Cups fresh fenugreek leaves, washed 

2 Tablespoons thick yogurt

For Tempering:

1 Tablespoon coconut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 teaspoons white sesame seeds

3 green chili, slit

1 teaspoon grated ginger

4-5 fresh curry leaves

1/2 teaspoon asafoetida

1 Tablespoon fresh grated coconut

1 Tablespoon fresh cilantro

Method:

1. Place ragi flour, wheat flour, besan, sugar, chili powder, and turmeric powder.

                                                

2. Add ginger-garlic paste, green chili paste, methi leaves, grated gourd, and yogurt.

                                                    

3. Knead to a semi soft dough, adding some of the reserved liquid from the gourd as required.

                                                     

4. Shape the dough into logs.

                                                 

5. Place them on greased idly plates or pressure cooker dish. Steam them for 7 minutes in the pressure cooker filled with some water. Allow to cool.

                                                       

6. Place the logs on a cutting board or a flat surface. Use a sharp knife and cut into 1 inch slices.

                                 

7. Heat 1 tablespoon oil in a broad pan. Temper cumin seeds and mustard seeds. Add slit green chili, grated ginger, curry leaves, and sesame seeds. Add asafoetida. Stir for 30 seconds.

                    

8. Arrange sliced muthiyas in the pan, in a single layer. Cook on both sides for a couple minutes. 

                                                      

9. Garnish with fresh coconut and cilantro before serving.

                         

Note:

Traditionally muthiyas are made with besan. They can also be made with Undhiyo flour.