Muthiya

Yields: 25
divider
Ingredients
  • ¼ cup Gram flour
  • ¼ cup Jowar flour
  • ¼ cup Wheat flour
  • 2 tbsps Fine cornmeal
  • 2 tbsps Rice flour
  • 1 tsp Green chillies (crushed to taste)
  • 1½ tsp Ginger (crushed)
  • ¾ tsp Garlic (crushed)
  • 1 tsp Salt (or to taste)
  • 1½ tsp Sugar
  • 2 tsps Raw peanuts (ground)
  • ½ tsp Red chili powder (or to taste)
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Turmeric
  • ½ tsp Lemon juice
  • 2 tbsps Oil
  • 2 cups Preffered vegetables (finely chopped cabbage, grated zucchini, grated dudhi (bottle gourd), or a mixture of 1C each and finely chopped fresh dill.)
  • Fresh Dill (finely chopped added to vegetables)
  • Oil (for frying)
Instructions
  1. Squeeze vegetables to extract juices, reserve liquid.
  2. Combine all the ingredients with the chosen vegetables, make a soft dough. Use reserved juice as needed.
  3. Divide mixture into 25 small oval shapes.
  4. Heat oil on medium-high and fry the muthiyas just until a crust is formed. Remove and place in a non-stick saucepan.
  5. Cover and let cook in its own steam on low heat for 15 minutes, toss often.
  6. Serve.
Variations
  1. Make 6 large muthiyas and steam for 25 minutes. Slice and serve, drizzled with oil.
  2. Do the tempering with 2 tablespoons of oil and ½ teaspoon mustard seeds, add chunks of steamed muthiyas, sprinkle sesame seeds and toss. Garnish with finely chopped green coriander and serve.