Mooli Muthia Video by Tarla Dalal

Viewed 22126 times

Mooli muthia, I love making muthias of different varieties, as they are steamed and easy to make. Not only that… they 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.These muthias are a perfect treat with a cup of hot Masala Chai.

Recipe Description for Mooli Muthia, Gujarati Radish Muthia Snack Recipe

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For Mooli Muthia
1 cup grated radish (mooli)
1/4 cup chopped radish leaves (mooli ke patte)
1/2 cup besan (bengal gram flour)
3/4 cup jowar (white millet) flour
2 tbsp curd (dahi)
2 tbsp chopped coriander (dhania)
1 tsp lemon juice
2 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp fruit salt
salt to taste
3 tsp oil
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For Serving With Mooli Muthia
green chutney

Method

Combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water.
Apply a little oil on your hands and divide the mixture into 2 equal portions.
Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.
Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean.
Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside.
For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes.
Serve immediately.