Mooli Muthia ( Know Your Green Leafy Vegetables )
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 14047 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.
- 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.
- 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.
- 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.
Nutrient values (Abbrv) per serving
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