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Main Ingredients | Small bottle gourd, Whole wheat flour |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Multigrain Muthai - SK Khazana
- 1 Small bottle gourd peeled, grated & soaked in water
- 1 cup Whole wheat flour
- 2 tablespoons Finger millet (ragi) flour
- 2 tablespoons Sorghum (jowar) flour
- 2 tablespoons Pearl millet (bajra) flour
- 1 Spring onion green stalk chopped
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Green chilli paste
- 1/2 teaspoon Sugar
- to taste Salt
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/3 teaspoon Red chilli powder
- a pinch Baking soada
- 3 tablespoons Yogurt
- 2 teaspoon to grease Oil
- 1/2 teaspoon Mustard seeds
- a pinch Asafoetida
- 1 teaspoon White sesame seeds
- 2 Dried red chillies stems removed and broken
- 10-12 Curry leaves
Method
- Heat sufficient water in a deep non-stick pan with a glass steamer.
- Take bottle gourd in a bowl, add whole wheat flour, ragi flour, jowar flour, bajra flour, spring onion greens, ginger- garlic paste, green chilli paste, sugar, salt, turmeric powder, coriander powder, red chilli powder, baking soda, yogurt and 2 tsps oil and mix well.
- Grease your palms with oil, divide the dough into 3 equal portions shape them into cylinders.
- Brush the glass steamer with oil, place these cylinders in it and steam for 15-20 minutes.
- Let the muthias cool down a bit and then cut them into thick slices.
- Heat remaining oil in a non-stick pan, add mustard seeds, asafoetida, white sesame seeds, red chillies and curry leaves and let the seeds splutter. Add muthia slices and mix well. Sauté on medium heat for 2-3 minutes.
- Transfer into a serving platter and serve hot.
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