I am very fond of muthia – my go-to dinner when I am at a loss as to what to make. Since I make them often, I like experimenting with different flours and vegetables.
Today’s recipe, which has multiple vegetables and grains, came about because of what was lying around in my refrigerator. As with most of the recipes on this blog, you can improvise and substitute. The purpose is to make the most of what you have in your kitchen!
3/4th cup muthia no lot/muthia atta/muthia flour/a combination of wheat and chickpea flours with some semolina
1/4th cup ragi flour
2-3 tablesspoons jowar dalia (coarsely pounded sorghum)
1 cup finely grated cabbage
1 finely grated carrot
1 cup finely chopped fenugreek (methi) leaves
1 tablespoon minced ginger and green chilli paste
2 tablespoon white sesame seeds
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoons turmeric powder
A pinch of bicarbonate of soda (I used Eno)
Salt to taste
One tablespoon sesame oil
- Combine all the ingredients except oil.
- Make sure you mix well so that everything is amalgamated together. The end result won’t be dough like consistency but it will be soft enough for you to mould.
- Take a handful of the mixture in your palm and roll into oval shape.
- Place on a clean plate and do the same with the rest of the mixture.
- Now place all the muthia in a steamer and steam on high heat for 30-40 minutes.
- To check for doneness, insert a toothpick or a knife in one muthia. If it comes out clean, this means that the muthia are cooked.
- Drizzle some sesame oil before serving.
- You can prepare the muthia in advance and keep them in a refrigerator till you are ready to steam.
- I don’t put any oil in the mixture while binding but you can add a tablespoon of sesame oil if you like.
- Any leftover can be sliced and shallow fried in some mustard seeds and white sesame seeds.
serve with green chutney
- Health Benefits of Ragi (medindia.net)