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Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • 1/2 cup very coarse ground tuver dal/split pigeon peas
  • 1/4 cup atta/whole wheat flour
  • 1/4 cup besan/chickpea flour
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped coriander
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons grated coconut
  • 1/2 teaspoon sugar/jaggery
  • 1/2 teaspoon lemon juice
  • 2 tablespoons oil
  • a pinch of soda bi carb
  • 3-4 tablespoons water to knead the muthiya dough
  • To temper the muthiya
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • a pinch of hing/asafoetida
  • 1 teaspoon garlic chutney optional
  • Chopped coriander and grated fresh coconut to garnish.

Method
 

  1. To prepare the coarsely ground tuver dal, take 1/2 cup of tuver dal pulse it for few seconds few times.
  2. In a bowl take the ground dal, wheat flour and besan.
  3. Add the rest of the ingredients except oil and water and mix well.
  4. Add oil and massage it the flour mix.
  5. Add a tablespoon of water at a time to the mix. It does not take more than 3-4 tablespoons of water to bring the mix together in a stiff dough.
  6. Do not over work the dough. Just when it binds together divide the dough in egg sized balls and gently shape with your fist. Do not roll or tightly press using other hand.
  7. Shape all the muthiya as so.
  8. Take a karahi and prepare the tempering for the muthiya.
  9. Heat the oil in kadai, add mustard seeds, cumin seeds, methi seeds and hing.
  10. As the seeds splutter and sizzle, add the garlic chutney.
  11. Add the Muthiya one at a time.
  12. Sprinkle some water and cover.
  13. Place a lid on the kadai and pour water on the lid.
  14. Keep stirring occasionally and if required sprinkle some water or let some water on the lid get in.
  15. Turn off the flame once the muthiya are cooked.
  16. Transfer to serving bowl and garnish with coriander and coconut.