How to make Multigrain Muthai - SK Khazana -

Tasty muthias which are also a power house of nutrients

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small bottle gourd, Whole wheat flour

Cuisine : Gujarati

Course : Snacks and Starters

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Multigrain Muthai - SK Khazana

Multigrain Muthai - SK Khazana Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Multigrain Muthai - SK Khazana Recipe

  • Small bottle gourd peeled, grated & soaked in water 1

  • Whole wheat flour 1 cup

  • Finger millet (ragi) flour 2 tablespoons

  • Sorghum (jowar) flour 2 tablespoons

  • Pearl millet (bajra) flour 2 tablespoons

  • Spring onion green stalk chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/3 teaspoon

  • Baking soada a pinch

  • Yogurt 3 tablespoons

  • Oil 2 teaspoon to grease

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • White sesame seeds 1 teaspoon

  • Dried red chillies stems removed and broken 2

  • Curry leaves 10-12

Method

Step 1

Heat sufficient water in a deep non-stick pan with a glass steamer.

Step 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.

Step 3

Grease your palms with oil, divide the dough into 3 equal portions shape them into cylinders.

Step 4

Brush the glass steamer with oil, place these cylinders in it and steam for 15-20 minutes.

Step 5

Let the muthias cool down a bit and then cut them into thick slices.

Step 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.

Step 7

Transfer into a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.