“Gujaratis Loves Muthiya”, A spiced dough shaped by gripping the dough between the palms, that’s why it called ‘muthiya’ or fist.
Then these muthiyas steamed and tempered with seeds and curry leaves to get an aromatic and yummy tasty treat. While muthiya is traditionally made with besan and Rava, here we added quinoa flour, to make it a healthy snack!
it gives the great taste and amazing mouth-feel of the gluten free Quinoa Muthia!
Serve it hot and garnish with coriander leaves
Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 50 mins Makes 4 servings
3/4 cup quinoa flour
1 cup besan (bengal gram flour)
1/2 cup semolina (rava / sooji)
2 cups grated bottle gourd (doodhi / lauki)
7 1/4 tsp oil
2 1/2 tsp green chilli paste
2 pinches baking soda
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tbsp sugar
1 tsp lemon juice
salt to taste
1 tsp mustard seeds (rai / sarson)
2 tsp sesame seeds (til)
4 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
1) Squeeze out all the excess water from the bottle gourd.
2)Combine the quinoa flour, besan, semolina, bottle gourd, 1 tsp oil, green chilli paste, soda, ¼ tsp of asafoetida, turmeric powder, sugar, lemon juice and salt in a deep bowl, mix well and knead into a soft dough using ¼ cup of water.
3)Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.
4)Arrange 2 rolls on a greased sieve and steam in a steamer for 12 minutes or till a knife inserted into the muthiya comes out clean.
5)Remove, cool slightly and cut into 25 mm. (1“) slices using a sharp knife. Keep aside.
6)For the tempering, heat the remaining 6 tsp of oil in a broad non-stick pan and add the mustard seeds, sesame seeds, curry leaves, and remaining ¼ tsp of asafoetida and sauté on a medium flame for a few seconds.
7)Add the muthiya pieces and sauté on a medium flame for 3 to 4 minutes.
8)Serve immediately garnished with coriander
Nutrient values (Abbrv) per serving
Energy 414 cal
Protein 14.1 g
Carbohydrates 58.5 g
Fiber 7.6 g
Fat 13.8 g
Cholesterol 0 mg
Sodium 35.6 mg