Muthia's are nothing but steamed dumplings, traditionally made with chickpea flour. It's rolled into sausage shapes and then steamed. The concept of using oats, I think I got it from Tarladalal, I couldn't find the link anyway so not sure about that. Finally I added some flaxseed, to increase it's nutritional value to one more step. The very first time when I tasted it , I had a doubt wheather I liked it or not. But after gobbling a few pieces I definitely knew that I'm enjoying it. It's just like whenever , you are introduced to a new taste, your tastebuds may not accept it. For example , Idli's ( Steamed Rice Cakes ) are enjoyed by people from Tamil Nadu, I was surprised when I saw a lady from our neighbouring country, didn't like this. She couldn't get the taste or flavour of it, since they are so much used with all wheat products. How many of our parents or grand parents really enjoy pizza, pasta or KFC chicken. The fact is their mind has been already trained to Idli's, dosas, chapathi's or Rice which couldn't accept the flavours in Pasta or Pizza.
Almost everyone will have our own choice in food. Some might love tea or coffee and there are some who hates tea or coffee. So in that case, what do you say tea or coffee tastes good or bad? This happens with all food . When we understand that every food has it's own flavour, we'll be ready to explore different food from different regions and start enjoying it.
Anyway I'm not saying that you have to train your mind to have these Muthia's, they are definitely good. So use your imagination to play with different variations and enjoy it.
Cooking Time: 20 minutes
Serves 2
Ingredients:
Wheat flour- 3/4 cup
Powdered oats- 1/2 cup
Gram flour- 1/4 cup
Powdered Flax seed- 1 tbsp
Curd- 1 tbsp
Carrot- 1 medium sized grated
Lemon juice- 1 tsp
Bicarbonate of soda- 1/4 tsp
Dried fenugreek leaves- 2 tsp
Sesame seeds- 3 tsp
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Asfoetadia- a pinch
Coriander leaves- 1/2 tbsp finely chopped
Salt to taste
Method:
In a large bowl mix together the wheat flour, gram flour, oats, flax seed powder, salt and bicarbonate of soda. Rub the fenugreek leaves in the middle of your palms and add it to the flour mixture. Add the grated carrot and mix well. Now add the curd, lemon juice and enough to make a soft dough. Cover the dough and let it rest for 5 minutes. Divide the dough into 3 equal rounds. Roll them into sausage shape. Place it in a steamer, I used idli plates in a pressure cooker, you can use the steamer if you have one.
Steam it for about 20 minutes, insert a knife or toothpick to check if it's cooked. If the knife or toothpick comes out clean, then it's cooked. Remove it from the steamer, let it cool down for a while. Slice them into 1 cm round discs. Heat oil in a wide open, add mustard seeds, sesame seeds and asfoetadia. Add the sliced mutias and saute it until the colour changes and get slightly crisp. These muthias are at it's best with green chutney, I liked it with idli podi too.
Note:
Instead of carrot, doodhi or cabbage can also be used. When are using doodhi, try to squeeze out all the water before mixing it with flour.
Sending these Muthias to Only Oats by Foodelicious, Healthy and Hearty, Carrot Recipes
