I always loved Gujarati cuisine for the variety it brings to everyday snack. Muthias are steamed and tempered bites made of a variety of flours and vegetables. I have adapted this recipe from Tarla dalal’s cookbook and every time it comes out perfect. Enjoy this healthy snack with your favorite chutney and a cup of masala tea.
Servings: 4 Approx.
For the muthias:
Bottle guard (Lauki /doodhi) – 1 medium
Whole wheat flour – 1 cup
Semolina (rava) - 3/4 cup
Bengal gram flour (Besan) - 1/2 cup
Ginger-green chili paste - 2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Fennel seeds (saunf) - 1/2 tsp
Asafoetida (hing)- 1/2 tsp
Lemon juice - 1 1/2 tbsp
Sugar - 2 tbsp
Chopped cilantro - 3 tbsp
Baking soda - 1/2 tsp
Cooking oil- 2 tbsp
Salt as per taste
For the tempering:
Mustard seeds ( rai / sarson) - 2 tsp
Sesame seeds (til) - 1 tbsp
Asafoetida (hing) - 1/2 tsp
Cooking oil - 2 tbsp
Chopped cilantro - 2 tbsp
Fresh grated coconut - 2 tbsp (Optional)
- Peel and grate lauki or doodhi. Squeeze the excess water from it. Strain the water out of the grated doodhi. Keep the liquid aside for later use.
- Combine all the ingredients for the muthia in a bowl and knead soft dough adding the strained vegetable liquid if needed.
- Oil your palms and divide the dough into 4 parts and roll out into cylindrical shapes approx. 1.5 inch diameter.
- Steam them for 25 to 30 minutes till done. To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
- Cool and cut into 1/2 inch thick slices and keep aside.
- Heat oil in a shallow pan and add the mustard seeds. When it starts crackling, add the sesame seeds and asafetida.
- Add the sliced muthia and stir for 5 to 10 minutes till they become golden brown.
- Garnish with freshly chopped cilantro and grated fresh coconut.
- Serve hot with tangy green chutney.