Muthiya Recipe- Madhuri Jogia
I would love to share one of my favourite snacks. Muthiya
I have shared the passion of cooking with my grandmother, Ramkuvar Jogia , who was an absolute “mistress of spice” for our Harilal Dosa clan! She inspired me in cooking since I was 13 years old.
I have a few variations to the recipe. My grandmother made it with left over rice or if not that lots of spinach…..
- 1 cup rice / khichadi
- grate 1 cup zucchini or lauki/ bottle gourd
- 2 cups besan
- Salt to taste
- 2 tbsp oil
- fresh chillies to taste
- 1tbsp fresh ginger minced
- 1 tbsp garlic minced
- 1tsp turmeric
- 1/2 lemon squeezed
- 1/4 bunch of coriander
- 1 tbsp Eno
- 1 tbsp sugar
- Mix together and form shapes like gulab jamun.
- if its still dry, add fresh spinach
- Oil your hands while making these shapes so it doesn’t stick to your hands.
- Now steam for 20 minutes…..
- Once it’s ready, temper it to give it a bit more flavour and add a bit of crunch. With
- 3 tbsp oil
- 1 tsp jeera (cumin seeds)
- 1 tsp mustard seeds
- few curry leaves
- 2 dry chillies
- Heat oil and add to the oil until crackling settles.
- 1 tbsp sesame seeds.
- Let it go slightly brown then add all muthiyas in and in a medium flame keep turning it till they are all golden brown!
- Serve with your favourite chutney or mint sauce.