Muthiya is a popular Gujrathi snack. It is a healthy snack that is made with a dough of different flours, like chickpea flour, wheat flour, cream of wheat, millet flours. We can add vegetables like bottle squash, carrot, zucchini, cabbage or greens to make it healthier. Today I made the Muthiya with grated bottle squash (doodhi / lauki).
Ingredients:
2 cups grated doodhi
1/2 cup chickpea flour ( besan)
1/2 cup whole wheat flour
1 cup cream of wheat (sooji)
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon baking soda
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon sugar
salt to taste
1 teaspoon fresh grated ginger or ginger paste
3-4 green chili, chopped
3 Tablespoons chopped fresh cilantro
1 teaspoon lemon juice
1 teaspoon oil
For Tempering:
3 Tablespoons olive oil
1/2 teaspoon mustard seeds
2 teaspoons sesame seeds
Method:
1. Squeeze as much water as possible out of the grated doodhi. Set aside.
2. In a large bowl, mix wheat flour, besan, cream of wheat, turmeric, asafoetida, baking soda, salt, sugar, fennel seeds, and cumin seeds. Add cilantro, doodhi(as required) lemon juice.
3. Knead this into a soft dough. Sprinkle little water if needed. The moisture in doodhi would be enough.
4. Rub oil in your palms. Divide dough into 4 equal portions. Shape each portion into cylindrical roll, 5 inch length and 1 inch diameter.
5. Prepare steamer, spray a steaming basket with holes with oil. Place the basket in a container with water. Or place the dough rolls in a bamboo steamer.
6. Steam for 15 minutes. Remove from the steamer. Allow to cool for 5 minutes. Slice them into 1/2 inch slices.
7. Heat 2 tablespoons oil in a medium pan. Add mustard seeds and sesame seeds. When they splutter, add cooked Muthiya and gently toss to coat. Serve with green chutney.
Notes:
Steaming the dough rolls makes it easier to slice muthiyas
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