These muthias are flavorful snacks. I didn’t add any onions to this recipe. But you can add them too. Fried methi muthias are used in Undhiyu. For this I went with steaming option. Its one of the popular Gujarati Snack. The highlight is, its not very difficult to prepare also. Once the bottle gourd is grated you can whip this up in no time. Luckily the steamer I have lets me keep the muthiyas in cylindrical shape. Instead of cylindrical shapes you can also prepare round shapes and steam them in the idly plates.
So here is what I did, Ingredients:
Grated Bottle Gourd – 3 cups Wheat Flour – ¾ cup + 2 tbsps (if required) Chick Pea Flour – ½ cup Semolina- 3 tbsps Salt – 2 tsps Sugar – 1 tsp Lemon Juice – 2 tsps Green Chillies – 3 Ginger – 1 inch piece Baking Soda – ½ tsp Hing – 1 tsp Finely Chopped Cilantro – 2 tbsps Oil – 2 tsps
For Tempering:
Oil – 2 tsps Mustard seeds – 2 tsps White Sesame seeds – 2 tbsps Grated coconut – 2 tbsps Curry leaves – 1 strand Chopped Cilantro – 2 tbsps
Steps:
Grate the bottle gourd and squeeze the water as much as you can.
Grind the green chillies and ginger together. Now mix the chick pea flour, wheat flour, semolina, salt, baking soda, sugar and hing. To this add the grated chilly-garlic paste, cilantro, grated and squeezed bottle gourd.
Mix them well and form the dough. DO NOT ADD WATER. Bottle gourd oozes out water so do not add additional water. Keep kneading the dough and you will find the dough becomes damp enough. If the batter is soggy add 2 tbsps of wheat flour. Apply about 1 tsp of oil in your palm and make cylindrical rolls. Grease the plate with 1 tsp of oil and place these rolls and steam them for unto 25 minutes.
Let them cool and chop them into small pieces.
In a separate tadka pan add the remaining 2 tsps of oil. Add the mustard seeds, sesame seeds and coconut. Let them roast for a minute and now add the chopped muthias. Add the cilantro and curry leaves. Mix well and let it roast for couple of minutes.
Turn off the heat and that’s it. Muthias are done. drizzle the lemon juice on top.
Serve them with green chutney and sweet chutney.