Packed with fresh veggies and Indian spices that can all be purchased at Sunrise City Supermarket, Muthiya is an ideal as snack or healthy ‘tiffin’ from India’s state state of Gujarat. The name is derived from the way it is made; from the ‘gripping’ action of the hand prepared traditionally over generations. Muthiya can be made in two ways – steamed and deep fried. In my home, we steam and pan fry it a little for extra flavour.
Grated vegetables are mixed with flour and spices to make a soft dough and then the dough is shaped into rolls and steamed .The steamed rolls are sliced and enjoyed with either a date or green chutney [add youtube link to green chutney and date chutney recipes]
I love to temper them as a final garnish with mustard and sesame seeds to give it a little additional punch or ‘masti’ adding to the flavour and crunch.
To serve 4
50 GMS: French Beans, Finely chopped
50 GMS: Carrots, Grated
50 GMS: Onions, Grated
50 GMS: Potatoes, Grated
50 GMS: Green Peas, Boiled
50 GMS: Beetroot, Grated
200 GMS: Radish, Grated
250 GMS: Cabbage, Grated
250 GMS: Bottle Gourd (Doodhi/Lawki), Grated
Mix into the Vegetables:
½ Cup: Whole Wheat Flour
½ Cup: Bajra Flour
¼ Cup: Gram Flour (Besan)
4 ½ Tblsp: Jaggery (Gur) / Editor’s healthy alternative is xylitol, the natural low glycemic, low cal sweetener made from Birch tree bark available from i.herb.com
2 Tblsp: Lime Juice
1 Tblsp: Dhanna Jeera Powder
1 ½ Tsp: Salt
1 Pinch: Red Chilli Powder
25 GMS: Ginger, Finely Chopped
½ Bunch: Coriander Leaves, Finely Chopped
1 Pinch: Garam Masala Powder
1 Tblsp: Green Chilli Paste (Or to taste)
3 Tblsp: Oil
¼ Tsp: Methi Seeds
½ Tsp: Mustard Seeds
1 Pinch: Hing (Asafoetida)
1-2: Dried Red Chillies (Or to taste)
1 Tblsp: Curry Leaves, Chopped
2 Tblspn: Oil
¼ Bunch: Coriander Leaves (The reserve)
Little: Coconut, Grated
Mix all the vegetables together with the salt, so that the salt is evenly distributed.
After a while, water will be drawn from the vegetables. Squeeze out ½ of the water from the vegetables.
Thoroughly mix in all of the ingredients from the ‘Mix into the Vegetables’ list of ingredients to the vegetables mixture. Use only ½ of the coriander into the mixture of the vegetables, and leave the rest for garnishing later.
Form long Muthiyas (which as basically long patties) with greased hands.
Carefully place the Muthiyas into a hot steamer and cover them. Leave them on high heat for 30 minutes.
After they’ve been cooked, remove them from the heat and cut them into small pieces.
Heat the oil in a pan or wok, add the methi and mustard seeds, and hing.
Reduce the flame and add the chillies and curry leaves.
Add all of the Muthiyas into the pan, and sprinkle them with coconut and coconut leaves.
Gently mix, without breaking the Muthiyas. And then do not stir then for 5-7 minutes, so they can crisp up.
Serve hot, with dates and coriander chutney.