Healthy Steamed Muthiya Recipe

Muthia Steamed Healthy Snack is perfect for guilt free binging…an easy recipe from the state of Gujarat …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Muthia is one snack that is really enjoyed by everyone…being a steamed dish, it is preferred by a wide range of people. It can be made ahead or partly prepared for cooking later. I find that steaming is the best way to reheat muthiya before serving.

Ideal for breakfast, tea or party snack …this steamed recipe is just delicious!

Follow the link below to watch the video:

Muthia Steamed Healthy Snack                    Serves 5 to 6

Ingredients:

FOR THE MUTHIA:

Bottle gourd/Lauki (grated) – 1 cup

Fenugreek leaves/Methi (chopped) – 1 cup

Coriander leaves/Dhaniya (chopped) – ½ cup

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Red Chili powder – ½ tsp

Garam Masala powder – ¼  tsp

Cumin seeds – ¼  tsp

Green chilies (chopped) – according to taste

Ginger (grated) – ½ tsp

Salt - to taste

Lemon juice – 2 tsp

DRY INGREDIENTS:

Semolina/Suji – ½ cup

Gram flour/Besan – ½ cup

Whole wheat flour/Atta – ½ cup

Sugar – 1 ½ tsp

Baking soda – a large pinch

FOR TEMPERING

Vegetable oil – about 2 tbsp

Mustard seeds – ½ tsp

Curry leaves – 10 to 12

Sesame seeds – 1 tsp

Method:

1.    Take a large bowl and add in the ingredients FOR THE MUTHIA. Mix well and leave aside for 5 mins. Add in the DRY INGREDIENTS and mix well to combine. Add in the lemon juice. Add water as required to make soft dough. Let it rest for 5 mins.

2.    Boil water in a pan with a lid or a steamer. Brush the steamer plate with oil and keep it ready.

3.    After resting the dough, divide it into 5 or 6 portions and roll them out into thick cylinders. Arrange them on the greased plate with a little gap in between them.

4.    Place them into the steamer and cover and cook for 20 mins on medium heat. Check after this time by inserting a knife or skewer. If need be cook for a further 5 mins.

5.    Turn off the heat, remove from the steamer and let the dumplings cool completely. Slice them into roundels about ½ inch thick.

6.    For tempering, heat the oil and add in the mustard seeds. Once they stop spluttering, add in the curry leaves. Next add in the sesame seeds and toss briefly. Add in the cooked muthiya, toss to coat them well with the oil.

7.    Once they turn light brown, turn off the heat.

8.    Sprinkle some chopped coriander on top and serve hot with a chutney or yogurt.

© Rinki’s Kitchen