Steamed dumplings prepared by mixing wholewheat & sorghum (jowar) flour with fenugreek (methi) leaves & other healthful vegetables. Fenugreek leaves are rich in iron, calcium and protein making muthiya a healthy breakfast or a guilt-free snack.
| Time: 30 minutes
For the muthiya:
1/2 cup wholewheat flour
1/2 cup jowar (sorghum) flour
11/2 tablespoon besan (gramflour)
1 tablespoon coarse semolina
1 cup finely chopped methi leaves
1 cup coarsely grated bottlegourd (dudhi/ghiya)
1 teaspoon freshly ground ginger
2 teaspoons freshly ground green chilli or to taste
1 tablespoon oil
1/2 cup yogurt (dahi)
1/2 teaspoon baking soda
Salt to taste
For the tempering:
2 tablespoons oil
1 teaspoon mustard seeds
3 teaspoons sesame seeds
8-10 curry leaves
1/4 teaspoon asafoetida
Combine all the ingredients for muthiya in a large bowl and mix until combined. Knead it into a very soft dough, add little water if required.
Apply oil on your palms and divide the dough into 4-5 equal portions. Shape each portion into a cylindrical roll and place it on a greased tray in a steamer.
Steam for 15-20 minutes or until a toothpick inserted in one of the muthiya rolls comes out clean.
Let the muthiya cool for about 5-7 minutes. No need to wait till it cools down completely.
Slice each muthiya roll into roundels of about 1/2 inch thickness.
For the tempering, heat 2 tablespoons oil in a large non-stick pan. Add mustard seeds and let them crackle. Add sesame seeds, curry leaves and asafoetida and saute for a few seconds.
Add the sliced muthias, and mix gently using a flat spatula so that the muthiya slices get slightly coated with the tempering. Cook on low heat for 2-3 minutes so that the muthiya slices become slightly crispy from outside.
Serve hot with green chutney.
You can also replace bottle-gourd (dudhi) with courgettes.
You can also use 1 cup of mixed vegetables – grated carrot, mooli (radish) & dudhi instead of dudhi on its own.