Radish Muthia / Mooli nu Muthia

Radish Muthiyas

So you all know by now, that I am a bit skeptical when it comes to deep frying and hence the blog doesn’t feature a lot of snacks like pakoras etc. Not that I don’t enjoy it, I restrict making them since we are just the two of us and both being foodies, we do tend to get a little crazy when good food is around. No temptation means no binging hence I restrict it to only guests visiting home and frankly these days everyone is health conscious and are happy to have my appe pan versions and pan fried tikkis etc over the deep fried ones.

However, during Monsoons I really give in to the temptation of frying bhajiyas. Mind you, my kanda bhajiyas (onion fritters) are out of this world and my husband goes crazy when they are being fried at home. I am waiting for monsoon to arrive, some kgs to reduce and I will have a plate of bhajiyas and adrak chai to celebrate the happy moments soon. PS – Not sure about the weight loss, but very positive about frying bhajiyas.

Until then, I will be happy with my share of healthy non fried snacks that are good for health and low on guilt. If you recall, during the month of March, our FB Group had planned dishes pertaining to Gujarati cuisine and I had made Dakor Na Gota which was appreciated both at home and in the group as well, more so since it was a non-fried version. It was Tarla Dalalji’s recipe and was a huge hit. While searching for the Gujarati snacks recipes, I found this particular recipe, again from her website, that caught my attention due to the healthy ingredients involved and while the gotas were being cooked in the appe pan, these Muthias were getting steamed on the side. I am a big fan of steamed snacks, be it the recent Brown Rice Arisi Pidi Kozhukattai or the Idlis or the Patra, I love them all as they are flavourful and makes you realise that everything good about snacks need not be bathed in oil.

The soft Jowar (Sorghum) flour along with besan or gram flour combined with spices and a generous dose of tempering after they are steamed, gives that perfect guilt free snack option during tea time or this could be even made as a breakfast option (just like we did). With just few pieces, they make an incredibly filling snack option too. Also, best way to sneak moolis or radish for kids and trust me, you don’t even notice them once they are steamed and soft. I understand Mooli or Radish is a primarily a winter produce but since Mumbai markets have everything available all year round, I enjoy it.

Since its summers and I am resorting to quick meals and snacks than the elaborate dal, rice and roti combinations, this is my way of sneaking the good stuff like Jowar into the snack and enjoying its health benefits with low oil.

Go ahead, read the recipe (with step by step pics) which is adapted from here with few changes as per our tastes and preferences. Make a batch and remember my words, Snacks need not be deep fried! (with the exception of Monsoon season) .. haha .. Go ahead and check out the recipe below!

Prep Time – 15 to 20 mins

Cook Time – 20 mins  + Cooling time 10 mins

I have used 1 cup = 250 ml measurement used for Baking purpose and it yielded me 25 + Muthiya pieces

Ingredients

  1. 1 cup Jowar Flour (Sorghum)
  2. ½ cup Besan or Gram Flour
  3. 5 cups of Grated Radish or Mooli
  4. ½ cup finely chopped coriander leaves
  5. 2 tblsp thick curd
  6. ½ tsp lemon juice
  7. 2 tblsp coriander seeds or dhania
  8. 5 tblsp of ginger and green chilli paste
  9. 1 tsp of garlic paste
  10. ¼ tsp Turmeric powder
  11. ½ tsp baking soda
  12. Salt as per taste
  13. Water – Few tblsp for kneading
  14. ½ tsp oil for greasing the steamer plates

For Tempering

  1. 1 tblsp sesame seeds
  2. 1 tsp mustard seeds
  3. 1/2 tsp Jeera or cumin seeds
  4. 3 to 4 nos. Whole Red chillies
  5. Oil – 1 tblsp
  6. Finely chopped coriander leaves

Method –

  • Boil water for steaming atleast for 10 minutes until then gather the ingredients and prepare the muthiyas.
  • In a large bowl, add the flours, grated radish, salt, dahi, coriander seeds, curd, ginger garlic and green chilli paste, turmeric powder and mix well.
  • Since Radish has a lot of water, the mixture will need just few tblsp to knead into a tight dough capable enough to be steamed.
  • I avoid squeezing out the water from radish as they are full of nutrients and hence I had to use only 2 tblsp water for kneading this dough.
  • Once the steamer is ready, place the muthiyas (log shaped) and allow it to steam for atleast 15 minutes.
  • Once steamed, Switch off the flame and allow it to cool completely before slicing them and adding the tempering.
  • Once the muthiya logs have cooled and sliced, prepare the tempering by heating the oil, adding the sesame, cumin seeds and mustard seeds along with whole red chillies.
  • Now pour the tempering over the muthias, add the finely chopped coriander leaves and give it a good mix.

 

Recipe Notes –

  • The Original recipe stated only ¾ cup Jowar flour but have increased the proportion of the same according to health benefits.
  • I have also increased the quantity of ginger, garlic, green chilli paste according to our taste and preferences.
  • I have added extra radish to reduce the quantity of water required for kneading. Also, did not squeeze the radish water after grating to retain nutrients.
  • I have used sesame oil for the tempering.

 

Vidya Narayan

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