Makka Muthiya

Ingredients:

For the muthias

• 1 cup grated Bottle guard 
• 1 cup Maize (pili makai aata) flour
• 1/2 cup wheat flour
• 5 tbsp low fat curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp jaggery Pwoder 
• 1 tbsp red chili pwoder
• 1 tbsp Achar masala
• salt to taste

For the tempering:

• 1 tsp Mustard seeds (rai)
• 1/4 tsp asafoetida (hing)
• 1 tbsp Sesame seed
• 3 to 4 curry leaves (kadi patta)
• 1 tsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)
• Other ingredients
• oil for greasing

Method:

For the muthias

1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape in length.
3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
4. Remove, cool and cut into thick slices.

How to proceed

1. Heat the oil in a non-stick pan and add the rai seeds. When they crackle, add the asafoetida, sesame seed and curry leaves.
2. Add the sliced muthias and saute over a low flame till they are lightly browned.
3. Serve hot.

Note:

• Follow the  Process you can make multigrain muthias, Corn palak Muthias , Methi muthias etc...