Mooli Muthia ( Non- Fried Snacks )

by Tarla Dalal

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Mooli muthia, i love making muthias of different varieties, as they are steamed and easy to make. Not only that… thay are an ideal way to incorporate flours and vegetables in your daily diet. These muthias taste good with radish and radish leaves, while curds contribute to the flavour of this sweet, sour and spicy dish. Usually garlic combines well in muthias but those who do not like its strong flavour can reduce the quantity or even avoid it completely.

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

1 cup grated radish (mooli) with the
stems and leaves (finely chopped)
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 green chilli-ginger paste
2 clove garlic (lehsun) , grated
1/2 tsp turmeric powder (haldi)
1 tbsp sugar (optional)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Other Ingredients
1/4 tsp oil
oil for greasing

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Combine all the ingredients in a bowl and knead to make a batter-like 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 and keep aside.
Cool slightly and cut into 12 mm. (½”) slices and keep aside.
Heat the oil in a pan and add the cumin seeds.
When they crackle, add the asafoetida and sesame seeds.
Add 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 garnished with coriander.