Gujrati Muthiya with a twist :Healthy recipe!
Hey foodies! Today I am sharing another gujrati cuisine "Muthiya". Its an easy and wholesome recipe with less oil but first lets go back to its history.Well gujratis are known for their farsan( snacks ) items like dhokla, khandvi, fafda. Muthiya which is not as popular as others will be equally tasty.
What's Muthiya :
Muthiya is a gujrati dish. The name is derived from the gripping action"Muthiya " means in hindi mutthi m pakadna( gripping from the palm ).Its basically made of chickpea flour( besan) and usually fried/ steamed. I made a variation to the dish by adding "jowar flour and ragi/nachni flour with palak and Methi.Isn't it healthy?
Lets begin the recipe. Lets dig in..
Ingredients Reqd:
1.Jowar flour(Sorghum)- 1 cup
2.Ragi/Nachni flour -1/4 cup
3.Sooji-1/2 cup
4.Wheat flout(Atta)-3 tsp
5.Palak-10-15 leaves
6.Methu-1/2 bunch
7.Green chilli-3
8. Garlic-3-4 pods
9.Onion-1(small size)-chopped finely.
10.Ginger-1/2 inc(chopped finely)
11.Curd -3-4 tsps
12.Refined oil-2 tsp
13.White sesame seeds( til)-2 tsps
14.Masalas: salt( as per taste), Turmeric powder -1/2 tsp, kashmiri red chilli-1 tsp, Coriander powder - 1 tsp, Garam masala -1/4 tsp.
15.Eno-2 pinch
For tempering:
Oil, Mustard seeds-1 tsp, Cumin seeds-1tsp, Heeng-a pinch,sesame seeds-1 tsp, Curry leaves -10,Lemon juice -1 tsp, green chillies-3-4(long slit)
Preparation( Time taken : 30 mins)
1.Take a big bowl, add the ingredients mentioned above ( palak, methi, onion, green chilli, masalas) and mix them well. Wash the palak and methi thoroughly and then chop them finely. Add jowar+ ragi flour. Atta and sooji are used for binding the veggies and jowar flour together.
2.Now take idly cooker/steamer and fill it with water and place on the gas for 10 mins.
3.Now mix well the ingredients. Add water if needed.
4.Add eno and mix it well and start forming the dough for muthiya.. Just knead it like dough and take with your palms and form a cylinder like shape.
5.Repeat it for all the muthiyas.Now grease the plate throughly with oil or the utensil over which you will place the muthiyas.
6.Now place the muthiays over the plate and steam them for 20 mins on medium flame.
7.Check it after 20 mins. It should be done and cracks will be developed when the muthiyas cook well from inside.
8.Our muthiyas are steamed well and let it cool completely.
9.Now its time for tempering. Take a nonstick kadai/ pan. Add oil, add mustard seeds, slit green chillies, heeng, white sesame seeds, curry leaves and some lemon juice.
10.Now add the muthiyas and mix them well. Our gujrati palak methi muthiyas are ready to eat.
11.Garnish it with coriander leaves and serve hot with spicy coriander chutney.
Note:
1.You can make your own variation of muthiyas like with besan( Chickpea flour ).
2.Add some amount of sugar in the mixture, it will enhance the taste.
3.You can deep fry the muthiyas instead of steaming them. If you deep fry just make it with wheat flour /Chickpea flour. If not binded properly it will break in hot oil. 😳
Research Time:
1.Jowar
Helps in digestion, helps to cool the body as its eaten in summer days. Its gluten free and full of protein.
Make jowar roti or you can use it in even idly/ dosa batter.
Do try the recipe. Meet you in next blog!
2 Comments
Gujarati flavor
ReplyDeleteYes n very healthy too!
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