Multigrain Muthai

Ingredients 

• 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
• ½ teaspoon sugar
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ⅓ teaspoon red chilli powder
• A pinch of baking soda
• 3 tablespoons yogurt
• 2 teaspoons oil + to grease
• ½ teaspoon mustard seeds
• A pinch of asafoetida
• 1 teaspoon white sesame seeds
• 2 dried red chillies, stems removed and broken10-12 curry leaves

Method

1. Heat sufficient water in a deep non-stick pan with a glass steamer.
2. 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.
3. Grease your palms with oil, divide the dough into 3 equal portions, and shape them into cylinders.
4. Brush the glass steamer with oil, place these cylinders, and steam for 15-20 minutes.
5. Let the muthias cool down a bit and then cut them into thick slices.
6. 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.
7. Transfer to a serving platter and serve hot.