Steamed Muthiya
Ingredients
1 cup
Wheat flour
¼ cup
Gram flour
½ cup
Jowar flour
¼ cup
Semolina
3 Tbsps
Oil
2 tsps
Chilies
(crushed or to taste)
2 tsps
Ginger
(crushed)
1 tsp
Garlic
(crushed)
½ cup
Green coriander
(finely chopped)
2 tsps
Ground coriander/cumin mix
2 tsps
Salt
(or to taste)
2 tsps
Sugar
¼ tsp
Red chili powder
(or to taste)
½ tsp
Garam masala
¼ tsp
Turmeric
1 tsp
Cumin seeds
¼ tsp
Asafoetida (hing)
2 Tbsps
Plain yogurt
1 tsp
Lemon juice
¼ tsp
Baking soda
2 cups
Preffered vegetables
( finely chopped cabbage; grated dudhi (bottle gourd); mixture of 1½ C grated zucchini and ¼ C finely chopped fresh dill; mixture of 1½ C finely chopped spinach and ¼ C green fenugreek leaves (methi).)
Instructions
1
Mix all the ingredients together, with preffered vegetables and make a soft mixture.
2
Prepare a steamer.
3
Make 6 logs or spread ½ inch thick layer of the mixture in greased plates.
4
Steam for 25 minutes.
5
Cool and cut into small chunks.
Tempering
Ingredients
2 Tbsps
Oil
1 tsp
Mustard seeds
2 tsps
Sesame seeds
¼ tsp
Asafoetida
(hing)
1
Green chili
(sliced)
8
Curry leaves
2 Tbsps
Water
1 tsp
Sugar
Chopped green coriander and grated coconut
(for garnishing)
Instructions
1
In a large frying pan, do the tempering: heat oil, add mustard seeds first. When it crackles, add sesame seeds, hing, chilies and curry leaves.
2
Sauté for 30 seconds then add water and sugar.
3
Heat for 30 seconds then add the steamed muthiyas.
4
Toss and stir-fry on medium heat until a little crispy.
5
Empty into a serving bowl and garnish.