Muthia is dumplings cooked in the traditional style of the Chhattisgarh state. Muthia is prepared with the rice batter which is seasoned with various spices. The dish is not fried but is steamed and hence it retains the original flavour of its ingredients. Muthia is a famous dish of the state which is usually enjoyed in the breakfast. This dish is also famous among the rural people of the state.
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| Muthia Recipe |
Method
- Squeeze out excess water from the grated bottle gourd and onions and discard the liquid.
- Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger paste, green chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, ½ tsp of asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
- Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
- Shape each portion into a cylindrical roll approximately 150 mm. (6") the length and 25 mm. (1") in diameter.
- Arrange 2 rolls on a greased sieve and steam in a steamer for 20 minutes.
- Repeat step 5 to steam 2 more rolls.
- Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the remaining 2 tsp of oil in a deep non-stick pan and add the mustard seeds, curry leaves, sesame seeds and remaining asafoetida and sauté on a medium flame for 30 seconds.
- Add the muthia pieces and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
- Serve immediately garnished with coriander.
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava / sooji)
1/2 cup besan (bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of baking soda
3/4 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
8 curry leaves (kadi patta)
1 tsp sesame seeds (til)
For The Garnish2 tbsp finely chopped coriander (dhania)
1/4 cup grated onions
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava / sooji)
1/2 cup besan (bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of baking soda
3/4 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
8 curry leaves (kadi patta)
1 tsp sesame seeds (til)
For The Garnish2 tbsp finely chopped coriander (dhania)
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