I am not sure if this is how muthiyas are made but that’s how I have been making these from a long time. I used to have these a lot during my pregnancy 🙈 Makes a perfect breakfast or evening snack, I love having these with my #chai. Try it out if you haven’t had these yet and let me know, I am sure you will love it.
Ingredients:
1 cup grated lauki
1 tsp grated ginger
1 kasuri methi (skip if not available)
1 tbsp curd
1 tsp Cumin/Jeera powder
1 tsp coriander/Dhania powder
1 tsp urmeric powder/Haldi
2 tbsp wholewheat flour
2 tbsp besan
2 tbsp sooji/Bombay rava
Salt to taste
Green chillies
Coriander leaves
a pinch of baking soda (optional)
For Tadka:
Mustard seeds/Raai
Sesame seeds
Curry leaves (optional)
Green chillies
Oil or Ghee (I use mustard oil)
Method:
Take all the ingredients together in a mixing bowl. The dough will not be like roti dough, it will be loose but you will be able to roll and steam them.Steam the rolls in a steamer or idli stand for 20 minutes or more if required. Once done, let it cool down. Chop them like the way I have done.Heat oil in a pan, add all the ingredients mentioned in the tadka section. Add chopped muthiyas, mix and fry it for sometime. Once it starts turning brown, switch off the gas. Done. Serve it with chai and chutney.
Notes:
For every 1 cup of grated lauki, you need 2 tbsp each of wholewheat flour, sooji and besan.
Add more besan and sooji if you are unable to bind the dough but make sure not to add too much of besan as it might turn hard.
I used jowar flour instead of wholewheat flour.
I added a pinch of baking soda.
Add green chillies at the end. Take out a portion for your little one after making the dough and then add chillies.
After steaming you can store these in refrigerator and fry it whenever you want to have. Stays good for two days.
Muthiyas will taste bland if we don’t add masalas and ginger properly so do a taste test before steaming.
Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.
