Mooli Muthia ( Know Your Green Leafy Vegetables )

by Tarla Dalal

Added to 4 cookbooks
This recipe has been viewed 2482 times

These steamed radish dumplings are an excellent source of calcium, vitamin a and c and fibre! this recipe is a delicious way to include this much-ignored vegetable in your diet.

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Preparation Time: 15 mins
Cooking Time: 35 mins
Makes 4 servings
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Ingredients

1 cup grated radish (mooli) with the stems and leaves
1 cup besan (Bengal gram flour)
3/4 cup jowar (white millet) flour
2 tbsp curds (dahi)
2 tbsp chopped coriander (dhania)
1 tsp lemon juice
2 tsp oil
2 tsp ginger-green chilli paste
2 cloves garlic, grated
oil for greasing

Other Ingredients
oil for greasing
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the muthias

Combine all the ingredients in a bowl and knead to make a soft dough.
Apply a little oil on your hands and divide the mixture into 4 equal portions.
Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.

How to proceed

Heat the oil in a pan and add the mustard seeds and cumin seeds.
When they crackle, add the asafoetida and the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp. Serve hot.

Handy tips:

Use equal quantity of grated bottle gourd (doodhi\ lauki) instead of radish to make doodhi muthia as a variation. Remember to squeeze out the water from doodhi to avoid the muthias from turning soggy.

RECIPE SOURCE : Know your Green Leafy Vegetables