A delicious snack / meal with a great balance of vegetables and pulses. And to break the monotony, a crunchy garnish of sesame seeds.
A definite must-try.
10 - 15 Minutes
35 - 40 Minutes
3 - 4 Portions
Bajra Flour OR
Spinach Leaves /
Red Chilli Powder
3/4 cup, regular
3/4 cup OR
3/4 cup, strong flour (more husk)
500 gms, grated
2 tbsp, powdered
Keep a steamer ready. Grease the steaming plate with oil.
Put all the dry ingredients in a bowl and mix them well.
Pluck, wash, drain and chop the spinach / methi leaves.
Peel and grate the bottle gourd. If it is very watery, squeeze out a little water (do not throw away this water), and then add it to the flour mixture.
DO NOT KNEAD. Mix all the ingredients lightly to just about bind them together with a very light hand. If the dough has become a little dry, use a tablespoon of the bottle gourd water as and when needed.
DO NOT take too long to bind the dough. Once kneaded put it in the steamer immediately, as the soda would start reacting with the ingredients immediately.
Divide the dough in four parts and shape them like sausages.
Place this dough on the steaming plate and steam for about 15 - 20 Minutes.
After 20 minutes, open the steamer, and pierce a knife through the middle of any muthiya. If the knife comes out clean, then it is ready.
Remove and set aside to cool. Cut into 1 cm thick slices.
Heat oil, add hing and sesame seeds. Allow the seeds to crackle, and pour it over the sliced muthiyas.
Tastes best with coconut-peanut chutney.