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Moringa Multigrain Muthia

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Cook Time 40 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

For Muthia
  • 3 cups Moringa leaves/saragva na paan
  • 3/4 cup whole wheat flour
  • 1/4 cup maize flour/makkai no lot
  • 1/4 cup adai/handva flour or semolina
  • 2 tablespoons chickpea flour/besan
  • 1/4 cup oat meal
  • 1 small onion grated
  • 1 teaspoon fennel seeds/variyali
  • 1 teaspoon garlic minced
  • 1 green chili minced
  • 1 teaspoon ginger minced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder adjust to taste
  • 2 teaspoon sugar
  • 1 tablespoon sesame seeds
  • 1/2 cup sour yogurt more if required
  • 1 tablespoon oil
  • a pinch of soda-bi-carb (optional
  • salt to taste
  • To temper
  • 2 tablespoons oil
  • 1 pinch asafetida
  • 1 dry whole chili
  • 1 teaspoon mustard seeds
  • 1 tablespoon sesame seeds
  • Chopped coriander to garnish

Method
 

  1. Prepare the steamer, grease the perforated plate with oil and place it in the steamer.
  2. Wash and roughly chop the Moringa leaves.
  3. In a large mixing bowl. mix all the flours and add the oil. Massage the mixed flours with oil. Add the Moringa leaves, grated onion, ginger, garlic, chili and all the other ingredients including yogurt.
  4. Mix to form a shaggy but pliable dough.
  5. Shape the dough in small fist sized logs. You should be manage to shape them using just one hand.
  6. Do not press the dough too tight. Lightly press it between your fingers and palm to shape a petit log.
  7. Place the shaped Muthia on the greased tray you have prepared for steaming the Muthia.
  8. Continue with the remaining dough and finish shaping them all.
  9. Steam the Muthia for 20-25 minutes.
  10. Once done you can enjoy the steamed Moringa Muthia with sesame or groundnut oil. If desired you may temper these Muthia by,
  11. Let the Muthia come to room temperature.
  12. Slice the Muthia in roundels of desired thickness.
  13. Take a heavy bottom Karahi.
  14. Heat the oil, add mustard and sesame seeds, whole red chili and asafetida.
  15. Once the sesame seeds begin to splutter add the sliced muthia and cook till they have reached desired crispness.
  16. Garnish with chopped coriander and serve with a cup of tea.

Notes

The key to soft Muthia is a loose dough. Do not knead a firm dough or else the muthia will turn hard and close crumbed. The Moringa leaves do not release much water so you will be required to add more yogurt. If your yogurt is too sour use judiciously and add water if needed.