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Main Ingredients | Whole wheat flour (atta), Sorghum (jowar) flour |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredient
- 1 cup wheat flour
- ¼ cup gram flour (besan)
- ¼ cup sorghum (jowar) flour
- Salt to taste
- 1 teaspoon of soda
- ¼ turmeric powder
- ½ cup bottle gourd, grated
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon green chilli paste
- ½ teaspoon fresh coriander, chopped
- A pinch of sugar
- 2 tablespoon oil
- ½ cup yogurt
For tempering - 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ asafoetida (hing)
- 1 teaspoon sesame seeds
- 8-10 curry leaves
- 1 whole red chilli
Method
- In a bowl, add wheat flour, gram flour, jowar flour, salt, cooking soda, bottle gourd, chilli powder, coriander powder, cumin powder, ginger-garlic paste, green chilli paste, chopped coriander, sugar, oil and yogurt.
- Mix well together, add some water if required to form a dough.
- Once the dough is formed, shape them into cylinders using hands. Cover and steam it for 15-20 minutes or till its completed cooked.
- To check if cooked, insert a knife in the steamed muthia. If the knife comes out clean, it is cooked and ready.
- Remove it from the steamer. Heat oil in a non-stick pan, to prepare the tempering (tadka).
- For tadka, add mustard seeds, hing, sesame seeds, curry leaves and whole red chillies. Cut the steamed muthia into two halves, toss it in the tempering lightly.
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