Tuesday, September 29, 2009

SUKKA MUTHIYA સુક્કા મુઠીયા



Muthiya is a "TIPPICAL" Gujarati Nashta and I always marvel at different things that go in there. There is a wide variety of things with which you can make Sukka Muthiya .
It can range from any cereal flour with Ash gourd or any gourd including shaving of Bitter gourd(Karela which was my mom's favourit) to any bhaji(greens) to Radish leaves or leftover rice/khichadi or whatever have you.
Basic binder is Wheat flour+Besan. A dough is prepared with the mix and then rolled into shapes that many of you won't like and steam cooked.
Once cooked, the rolls are cut into round batasha shapes and then tempered. It is best enjoyed with curds or tea.



Ready to be served Muthiya

Dudhi Na Muthiya


3/4 Cup chickpea (besan)flour
3/4 Cup wheat flour
3/4 to 1 Cup leftover rice or grated ash gourd or grated cabbage or chopped radish
1 tsp Cumin seed powder
1/4 tsp Turmeric powder
4 Crushed green chilli (medium hot)
1 Inch ginger, crushed
1/8 tsp caraway seeds/Ajwain
1/4 tsp Mustard seeds
1/8 tsp asafoetida
3 to 4 ladles cooking oil
1/4 cup Chopped cilantro
1 sprig of curry leaves
Salt to taste
Sugar to taste
6 Cloves thinly sliced garlic or 1 tsp paste (optional)

Preparation of Muthia

Mix all flours, salt and sugar in a big bowl. Add cumin seed powder, turmeric powder, grated green chilies, sliced/paste garlic, and grated ginger.You may add leftover rice or khichadi or grated Ash gourd or bitter gourd scrappings or Radish leaves (finely chopped) Mix properly knead like dough properly.
prepare sausage shaped long vatas(rolls) of 1.5 to 2 inches dia.
Steam cook for about half an hour in a Dhokla vessel or vessel of your choice. If the surface does not stick to fingers, it means the vatas are cooked.Let them cool down for about 30 minutes under a fan.Cut into dollar shapped rounds of say 4 mm thickness.


Heat oil in a kadai/wok ,add mustard seeds,ajwain seeds and asafoetida.
Add sliced muthia, curry leaves and fry until brown.
Garnish with chopped cilantro.
Some people also use sesame seeds for garnishing after popping them in oil .

Serve with either tea or with yogurt.


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