INGREDIENTS

• For Muthia!
• 200 g Carrot/Gajar grated
• 2 tsp green chilli paste
• 2 tbsp coriander leaves chopped
• 1 cup Wheat flour
• 1/2 cup Gramflour besan
• 1/4 cup Semolina/sooji
• 1/4 tsp baking soda
• 1 cooking oil
• 2 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• Salt to taste
• Tempering!
• 1 tsp mustard seeds
• 1 tsp Sesame seeds
• 1/4 tsp asafoetida
• 1 tbsp peanut oil
• curry leaves

PROCEDURE

• Take a mixing bowl bowl and add all the ingredients listed under heading Muthia.
• Mix them well and make a soft dough by adding little bit of water.
• Grease your palms with oil and make medium thick rolls from the mixture.
• In a big pan or a steamer boil water, grease the steamer plate or the metal rice strainer.
• Place all the cylindrical rolls on the steamer plate and cover the pan with a lid.
• Steam cook for about 20-25 minutes.
• Now allow the muthia to cool down and then slice them into 1/4 inch thick roundels.
• Heat oil in a pan and add sesame seeds, mustard seeds and curry patta.
• When seeds start crackling add the sliced muthiyas in it. and cook them from each side for 2-3 minutes till the corners start to look crisp and brown.
• garnish with chopped coriander leaves and serve after sprinkling lemon juice with green mint chutney.

RECIPE NOTES

• You can make small cutelts and make deep fried muthia.
• Cooling down cylindrical rolls after steaming is important step otherwise muthia can crumble.