Steamed and Seasoned Muthiyas

I guess I was in a cooking kind of a mood, or else just bored. I wanted to get on the ball with trying new things, and steamed muthiyas happens to be one of them. It's not exactly a new dish. My Mom actually used to make muthiyas all the time. You can make them with bottle gourd (most popular Gujarati version), shredded cabbage, carrots, or even methi. I did not have any of the above so I am making the plain version. Here goes.

4 tbsp whole wheat flour
4 tbsp rava soji
2 tbsp besan flour
2 tbsp juwar flour
2 tbsp green chili-garlic-ginger paste
1/2 onion, grated (optional)
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 lemon, juiced
2 tsp sugar
2 tbsp chopped cilantro
1/2 tsp ENO fruit salt
1/2 tsp asafoetida powder
1 tbsp oil
Salt to taste
3 tbsp leftover rice (optional) but aids in softness

1. Grate the onion or run it through the food processer. Mix all of the spices to the grated onions and let sit for 5 minutes to release all of the water.
2. Next add to bowl all of the flours (and a little bit of leftover rice, if you have on hand) to the mixture to make a soft dough.
3. Using oiled palms, divide mixture into equal portions, forming thin logs. Steam for 10-15 minutes in steamer on high heat. Reduce heat to low for last 5 minutes.
4. Allow muthiyas to cool. Then slice into half inch to one inch pieces.
5. Next, make the tempering by heating oil in pot. Add in the mustard seeds, then sesame seeds. Once they have popped, add in the asafoetida. (You can also sautee some onions if you wish.)
6. Add the sliced muthiyas next and sautee for 2-3 minutes.
7. Garnish with shredded coconut and chopped cilantro and serve hot for breakfast or as side item with any dish.

Okay, when I was making the dough, I forgot the ENO fruit salt. I also must have added a bit too much water because the dough was sticky. So, I added more soji and juvar flour. I have to admit that it was a bit difficult at first. I'm still not sure if I did it right as the final outcome was a bit more harder. Somewhere along the way, I lost the the softness factor. They turned out okay, though.

I steamed these muthiyas today to test the recipe out, but I will be serving them seasoned and all for breakfast tomorrow morning. This steamed and seasoned Gujarati delicacy is definitely a keeper at our house.