Chhattisgarh Muthia Steamed Spiced Wheat Dumpling Gujarati Origin

Method

1. 1

   Combine atta, besan, grated squeezed lauki, green chilli, ginger, fresh coriander, turmeric, red chilli powder, cumin seeds, lemon juice and salt. Mix well.

2. 2

   Knead into a stiff dough — the moisture from the lauki should be enough.

3. 3

   If too dry add 1 tbsp water. If too wet add 1 tbsp more atta.

4. 4

   Divide into portions and roll each into a cylinder shape 8 cm long and 2 cm thick.

5. 5

   These are the muthia — named for the fist (muthhi) shape.

6. 6

   Set up a steamer with boiling water. Place muthia in the steamer without touching.

7. 7

   Steam on medium for 20 to 22 minutes until firm throughout. Test with a toothpick.

8. 8

   Slice steamed muthia into 2 cm rounds while warm.

9. 9

   Heat 1 tbsp oil. Add mustard seeds — pop.

10. 10

    Add sesame seeds and dried red chillies. Add the sliced muthia rounds. Toss to coat with the tempering.

11. 11

    Fry briefly 2 minutes until lightly golden. Serve with green chutney.