Peas Muthiya
Ingredients
1 cup
Semolina
¼ cup
Rice flour
2 Tbsps
Plain yogurt
½ cup
Warm water
1 cup
Peas
(boiled)
2 Tbsps
Green coriander
(chopped)
2
Green chilies
(chopped, or to taste)
2 Tbsps
Onion
(finely chopped)
2 Tbsps
Carrots
(grated)
1 tsp
Salt
(or to taste)
1 tsp
Chili powder
(or to taste)
½ Tbsp
Ground cumin
⅛ tsp
Baking soda
Oil
(for frying)
Instructions
1
Mix together semolina, rice flour, yogurt and water, cover and set aside for 20 minutes.
2
Coarsely grind peas and coriander, add to the batter.
3
Also combine the remaining ingredients, except baking soda, mix well.
4
Heat oil for the tempering, add mustard seeds, when crackled add garlic and limdi, stir.
5
Pour in the batter and add the baking soda.
6
Mix and make small muthiyas and deep-fry to golden brown, on medium heat.
7
Remove and drain on a paper towel.
Tempering
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
½ tsp
Garlic
(crushed)
5
Curry leaves
(limdi, crumbled)