While I was experimenting with new flours and ingredients, making Muthias for fasts was a great success. Not only to be eaten during fasts, this dish is healthy, steamed and with very little oil and can be made anytime. I included healthier options like buckwheat/kutu and amaranth flour/rajgira that are used during hindu fasts or vrat. Also added sweet potato to give texture and fiber which is a better option than regular potatoes!
So, even if you are not fasting, this gluten free recipe is a good option and a great twist to regular Muthia.
Start by peeling a sweet potato and grating it.
Add salt, 1 tsp. chilli powder, 1 tsp. cumin seeds, 2 tbsp, chopped jaggery or gud, chopped green chillies, minced ginger, and juice of 1 fresh lime.
Great way to combine spice with slightly sweet and sour flavors!
Mix all ingredients well and let it rest for 5 minutes.
Add 1/4 cup rajgira/ amaranth flour and 1/4 cup kutu/ buckwheat flour. Mix well to form a dough. You will not need any water.
Divide the dough into 3 equal parts and roll the dough in your fist using 1/2 tsp. oil. This is why the recipe is called Muthia. You form a fist to make these dumpling.
To steam: fill a pan with an inch of water. Use a ring to place a sieve so that the water boiling does not touch the dumpling. you only want he steam to cook the muthia. You also need a lid to cover the pan to trap the steam in.
When water starts to boil, place muthias over the sieve and cover the pan with the lids. The steam cooks the flour and grated sweet potato.
In 10 minutes use a sharp knife to test if it is done. Clean knife would indicate that.
Turn of the heat and gently put them in the plate. Let them rest for 5 minutes and cut into small pieces.
In a pan heat 2 tsp. oil. Add 1 tbsp. sesame seeds, few green chillies, few curry leaves.
Add cut muthias and let them fry and crisp both sides.
I like muthias crisp from outside and soft from inside.
Serve hot with green chutney.
Happy Healthy Fasting!
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