This is a first on this blog. I'm actually scheduling a post while I'm on vacation! One lone post, mind you. But scheduling it, nonetheless. Very proud of me I am!
Muthias are a favorite and are consumed by the pound by me. I'm talking of the steamed version, which are then tossed in a sesame-mustard seeds tadka and lightly browned. They make for guilt-free snacking and are oh-so-delicious. I followed my Dudhi na Muthiya recipe but substituted with cabbage instead. A Gujju lady I know adds bits of various peppers - green, banana, jalapeno etc - in the tadka and used grated copra instead of coconut for garnishing. I've used the copra here but have added jalapenos in the past and loved it.
1 cup cabbage, finely shredded
1 cup whole wheat flour
½ cup besan (bengal gram flour)
¼ cup thin rava
2 tbsp chilli-ginger paste
1 tbsp chopped cilantro
½ tsp turmeric powder
1 tbsp coriander-cumin powder
2-3 tbsp lemon juice
2 tbsp sugar
1/2 tsp soda-bi-carb
4 tbsp slightly thinned out yogurt
2 tbsp oil
salt to taste
chopped cilantro and grated coconut or copra for garnish
Tadka : Oil, mustard seeds, sesame seeds, various peppers (optional)
Combine all the dry ingredients for muthia and mix in yogurt to form a soft dough. Add a little water, if the dough is too hard.
Divide mixture into 4 equal parts and roll out each cylindrically about 6" long and 1-2" in diameter.
Grease a plate, place the rolls on them and steam them for 20 mins.
Check to see if they are done by inserting a knife. If it comes out clean, it is done.
Let cool and slice them into 3/4" thick roundels.
Heat 2-3 tbsp oil in a pan. Make the tadka by adding mustard seeds first and then sesame seeds, after they crackle.
Toss the sliced muthiyas in this oil on medium heat, until slightly crisped on both sides.
Garnish with chopped cilantro and grated copra.