Muthias are one of my favorite Gujarati snacks. They are steamed cakes made with a combination of healthy flours such as semolina, whole wheat, chickpea flour and so on combined with grated bottle gourd or zucchini. I make these all the time – it’s an acid friendly food – you just have to omit the chili from this recipe.
I learned this recipe from our family friend Neha Mazumdar who makes some of the best Muthias. This dish goes really well with a nice mint or coriander chutney.
1 bottle gourd (lauki) or 3 zucchini’s peeled and grated (excess water squeezed out lightly)
1 cup whole wheat flour (atta)
¾ cup semolina (suji)
½ cup chick pea flour (besan)
½ teaspoon baking soda
Ground green chili to taste or chili powder (opt)
½ teaspoon turmeric powder (haldi)
2-3 T oil
1 lime – to taste (opt)
3 tablespoons of oil
¼ teaspoon asafoetida
2 teaspoons of black mustard seeds
1 sprig of chopped curry leaves
Combine the grated lauki or zucchini, wheat flour, semolina, chick pea flour, baking soda, chili, salt, sugar, turmeric, oil and lime together.
Mix till you have made a kind of dough.
Take a handful of the dough and mould it into a log about 2 inches wide and thick.
Make several of these logs till all the batter is used up.
Place the logs in a steamer and steam for 20 minutes.
Check with a knife to see if it has been cooked through – it should be firm to the touch. Cut the log into half inch slices.
Heat 2 teaspoons of oil in a saute pan.
Pan fry the sliced moothias for about a minute on each side till they get a few brown spots on them.
Heat 3 tablespoons of oil in a stainless steel ladle.
Add the asafoetida, black mustard seeds and chopped curry leaves
Stir for a minute till the mustard seeds have popped.
Pour the seasonings over the sliced muthias.
Serve hot with your favorite spicy chutneys.