Updated: Feb 3
Prep Time: 15 Mins Cooking time: 60 Minutes: Serves 6
1 cup Basmati Rice
1 Dudhi Shredded (Bottle Gourd)
½ cup Coriander Leaves Chopped
2½ tbsp Ginger Paste
1¼ tbsp Garlic paste
1¼ tbsp Green Chilli Paste
1 cup Ondhvo Flour (Available in most Indian Stores)
1 cup Gram Flour (Besan Flour)
⅓ cup Juwar Flour (Sorghum Flour)
5 tbsp Oil
½ tsp Ajmo (Ajwain Seeds)
1¼ tsp Turmeric Powder
2 tsp Bicarbonate of Soda
3 tbsp Sugar
Salt to taste
Wash and boil the rice with 4 cups of water, using a strainer, strain the rice under cold running water and let it drain, keep aside.
In a bowl take the ondhvo flour, gram flour, juwar flour, bicarbonate of soda and oil, mix well until the oil has combined and keep aside.
Meanwhile, in a steam cooker, start to heat the water on a low flame, apply some oil on the steamer tray with holes and keep it inside.
In a big karahi (wok) put the cooked rice, shredded dudhi, chopped coriander leaves, ginger, garlic and green chilli paste, ajmo, turmeric powder, sugar and salt, mix well until it has combined.
Add the flour and mix everything until it has combined into a wet dough.
Grease your fingers and palm with oil, make small dumpling and drop them slowly onto the steamer tray and steam them with the lid on for an hour on high flame.
Enjoy hot with oil and sprinkle red chilli powder and a cup of chai! Yum...
You can refrigerate the muthiays for 3 to 4 days.
If you want to season them, cut them into bite-size pieces and do the following as below;
1 Dry Red Chilli
¼ tsp Fenugreek Seeds
1½ tsp Mustard Seeds
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
4 tbsp Sesame Seeds
5 tbsp Oil
Heat the oil in a big pan over medium-high heat, add the dry red chilli and fenugreek seeds, as they sizzle, then add the mustard seeds.
Once they crack, add the cumin seeds, sesame seeds and asafoetida, stir-fry for 10 seconds.
Add muthiays and keep on tossing and turning them until they are light golden brown.