Muthia is a very popular Indian snack, very common with our Gujarati friends. It is a steamed preparation traditionally made with whole wheat flour and vegetables. I tried making them using Bajra & Jowar flour (pearl millet & barley or white millet flour). Added lauki as a vegetable and some Indian spices. I was worried about the texture, taste and the right softness of Muthias ….but it turned out really good. It is a wholesome, healthy snack, can be enjoyed any time of the day. We can use any vegetables of our choice. I have mentioned options in my Tips & Tricks section.
Serves: 2 persons
Cooking time: 35 mins
To cook in: steamer, idli stand or momos maker & skillet with lid for tempering
Ingredients for dough:
- Bajra atta (pearl millet flour) – 1 cup
- Jowar atta (white millet or barley flour) – 1 cup
- Besan or chana dal flour (chick pea flour) – 1 tablespoon
- Curd or yogurt – 2 tablespoons
- Lauki ( bottle Gourd ) – 1 1/2 cup grated or any vegetable finely chopped
- Green Chilly – finely chopped or as per taste
- Ginger – 1 teaspoon grated
- Baking soda – 1/2 teaspoon
- Sesame white (till) – 1 teaspoon
- Sugar – 1 teaspoon
- Red chilly powder – 1 teaspoon or as per taste
- Turmeric powder – 1/2 teaspoon
- Cooking oil – 1 tablespoon
- Salt as per taste
- Fresh coriander – 1/2 cup chopped
Ingredients for tampering:
- Cooking oil – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Sesame – 1 table spoon
- Curry leaves – 1 tablespoon
- Green chilly – 1 slit in length or as per taste
- Fresh coriander for garnishing
1. Knead a soft dough by mixing all the ingredient together. Use water if required otherwise juice of lauki is good enough to get right softness.Leave it covered for 10mins.
2. Grease both palms. Take a small portion of dough and roll it into a cylindrical round shape of 3 to 4 inches. Likewise, make muthias using remaining dough.
3. Now to start steaming muthias – First grease the steamer tray or idli stand. Start heating steamer after adding water.
4. Place muthias in the greased tray or stand one by one. Make sure that they are not very close to each other because they expand in size once cooked. Cover and allow to cook for 15 to 20 minutes on medium heat. Now, open the lid and check if it is cooked by inserting a fork in one of the muthia. If it comes out clean that means our muthias are cooked.
5. Allow them to cool for 5 mins then cut them into 1 inch pieces.
- Heat oil in a skillet. Add mustard seeds. Once it stops spluttering add curry leaves, green chilly and sesame seeds. Add cut muthias, sprinkle little water to it and allow to cook covered for 5 to 7 minutes.
- Garnish with fresh coriander and serve hot with green chutney.
Tips & Tricks:
- Soft dough will yield soft muthias
- We can add chopped fresh methi (fenugreek leaves), spinach along with vegetables.
- Finally cut carrot, french beans or cauliflower also makes it crunchy and tasty
- Add just a teaspoon of lemon juice to the dough, it taste great
- Recipe looks little lengthy but trust me it is not at all difficult