Muthia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
500gms.Bottle Gourd(Dudhi/Ghia/Lauki/Lau)150gms.Yellow Mung Dal FlourOR150gms.Chickpea Flour(Besan)100gms. coarse Rice Flour(White)1tbsp.Coriander-Cumin Powder1tbsp.Sabji Masala Powder(Everest Brand)2tsp.Red Chilli Powder1tsp.Turmeric Powder1 tsp.Garam Masala Powder(Everest Brand)Salt to taste1 tbsp.Sesame Oil1 small bunch Fresh Coriander(Cilantro)Leaves100gms.Chickpea Flour{extra if needed}50gms.coarse Rice Flour{extra if needed}SEASONING2tsps.Black Mustard Seeds1.5tsp.Sesame Seeds1 tsp.Cumin seeds1tsp.Asafoetida(Hing)Powder15-20 Sweet Curry Leaves1tbsp.Sesame Oil
PREPARATION
Peel and wash the Gourd and grate it finely.Pick,clean and wash the Fresh Coriander Leaves and mince these finely.Add the Salt,various Curry ,Red Chilli and Turmeric Powders to the grated Vegetable.Mix in the finely minced Coriander Leaves and leave aside covered for 30 minutes to sweat out the juices.
Mix the two Flours together well and begin adding this mixed Flour little by little to the grated Vegetable till a firm Dough is ready.Use the extra quantity of Flours if needed . Taste for Salt and adjust if necessary.
Divide the Dough evenly into four round cylinders.
METHOD
Steam covered in a Vegetable or Idli Steamer for 25-30 minutes till cooked through.Test by passing a knife in each cylinder and if it comes out clean,remove from flame and cool to room temprature.Cut the cylinders in the shape desired.
Heat Oil in a Non-Stick Wok and when hot, lower flame.Add the Black Mustard Seeds,Cumin Seeds,Sesame Seeds, Sweet Curry Leaves in the order given.When these sputter and pop add the Asafoetida (Hing)Powder and saute for 30 seconds.Add the sliced and cut cooked Vegetable Dough pieces (Muthias)and saute for 7-10 minutes on low flame till crisp on the outside.Serve with Indian Chai(Tea) as a Snack or with a meal as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Peel and wash the Gourd and grate it finely.Pick,clean and wash the Fresh Coriander Leaves and mince these finely.Add the Salt,various Curry ,Red Chilli and Turmeric Powders to the grated Vegetable.Mix in the finely minced Coriander Leaves and leave aside covered for 30 minutes to sweat out the juices.
Mix the two Flours together well and begin adding this mixed Flour little by little to the grated Vegetable till a firm Dough is ready.Use the extra quantity of Flours if needed . Taste for Salt and adjust if necessary.
Divide the Dough evenly into four round cylinders.
METHOD
Steam covered in a Vegetable or Idli Steamer for 25-30 minutes till cooked through.Test by passing a knife in each cylinder and if it comes out clean,remove from flame and cool to room temprature.Cut the cylinders in the shape desired.
Heat Oil in a Non-Stick Wok and when hot, lower flame.Add the Black Mustard Seeds,Cumin Seeds,Sesame Seeds, Sweet Curry Leaves in the order given.When these sputter and pop add the Asafoetida (Hing)Powder and saute for 30 seconds.Add the sliced and cut cooked Vegetable Dough pieces (Muthias)and saute for 7-10 minutes on low flame till crisp on the outside.Serve with Indian Chai(Tea) as a Snack or with a meal as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 173.2 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.7 g
- Protein: 8.8 g