Muthias are a gujju version of vegetable sausage. The name comes from the way it is made - by the ‘muth’ or ‘mutthi’ as in your fist. Its a combination of gram flour and fenugreek leaves with the addition of spices - all mixed together and the wet lumpy mix shaped by your fist with a gripping action. Muthias are usually made of fenugreek leaves - methi na muthia or bottle gourd - doodhi na muthia. Usually mixed with gram flour and spices.
Ingredients:
1 Cup gram flour
3/4 Cup wheat flour
3/4 Cup bajra flour
1 tsp Cumin seed powder
1/4 tsp Turmeric powder
6 Crushed green chilli
2 Inch ginger, crushed
1 tsp Ajwain
1 Pinch asafoetida
6 tbsp Oil
3 tbsp Grated coconut
3 tbsp Chopped coriander
Salt to taste
Sugar to taste
6 Cloves garlic (optional).
Method:
- Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
- Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
- Mix properly and knead lightly.
- Shape into long thin rolls with your fingers.
- Steam for half an hour or until cooked.
- Heat oil, add ajwain seeds and asafoetida.
- Add muthia and fry until brown.
- Garnish with grated coconut and chopped coriander leaves.
Making Time: 30 minutes.
Serves: 4 persons.
Shelflife: 2 days.
Note: If you are running out of time, you can prepare the muthias in adavance, wrap it in foil and store in refrigerator and use it next day or after 2 -3 days.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
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