Muthiya
Ingredients
¼ cup
Gram flour
¼ cup
Jowar flour
¼ cup
Wheat flour
2 Tbsps
Fine cornmeal
2 Tbsps
Rice flour
1 tsp
Green chilies
(crushed or 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 grated zucchini and finely chopped fresh dill.)
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
Instructions
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.