Spiced wheat and gram flour dumplings steamed and then tempered — a preparation that travelled from Gujarat into Chhattisgarh and has been adopted as a local snack.
Ingredients
1 cup whole wheat flour (atta)
1/4 cup besan (gram flour)
1/2 cup bottle gourd (lauki) — finely grated and squeezed dry
1 green chilli — finely chopped
1/2 tsp ginger — grated
2 tbsp fresh coriander
1/4 tsp turmeric
1/4 tsp red chilli powder
1/2 tsp cumin seeds
Salt and lemon juice to taste
For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 1/4 tsp sesame seeds, 2 dried red chillies
Method
Combine atta, besan, grated squeezed lauki, green chilli, ginger, fresh coriander, turmeric, red chilli powder, cumin seeds, lemon juice and salt. Mix well.
Knead into a stiff dough — the moisture from the lauki should be enough.
If too dry add 1 tbsp water. If too wet add 1 tbsp more atta.
Divide into portions and roll each into a cylinder shape 8 cm long and 2 cm thick.
These are the muthia — named for the fist (muthhi) shape.
Set up a steamer with boiling water. Place muthia in the steamer without touching.
Steam on medium for 20 to 22 minutes until firm throughout. Test with a toothpick.
Slice steamed muthia into 2 cm rounds while warm.
Heat 1 tbsp oil. Add mustard seeds — pop.
Add sesame seeds and dried red chillies. Add the sliced muthia rounds. Toss to coat with the tempering.
Fry briefly 2 minutes until lightly golden. Serve with green chutney.