Mooli Muthia Recipe - 30 Minutes Easy And Healthy Gujarti Snack Recipe
This classic easy to make Mooli Muthia Recipe is made with grated radish, radish leaves, few flours and a medley of subtle spices for the absolutely most perfect way to start off your day.
Mooli Muthia are incredibly easy to make breakfast or snack recipe that comes together in under 30 minutes. If you’ve never made a Mooli muthia recipe, prepare for pure deliciousness and ease in this Gujarati classic!
What is Muthia?
Muthia is a Super Healthy dish of Gujarati cuisine. They’re made using different vegetables, mixture of flours with spices. The healthy snack is a great way to sneak in vegetables especially for fussy eaters. They can be made ahead of time, warmed and served as required.
Mooli Muthia:
Along with a Super healthy breakfast, there’s nothing more satisfying than using up leftovers. This Mooli Muthia Recipe hits both of those spots.
They are made using grated redish, redish leaves Wheat flour, besan, Jowar Flour and a medley of subtle spices which instantly increases the nutritive value.
The mixture is then formed into log-shapes and then steamed. Once cooled, the cooked muthia are quickly sautéed with Mustard seeds, sesame seeds and curry leaves to add that final dimension of flavors and a gorgeously crisp, golden texture.
These Mooli Muthias has a unique flavor and taste and are just perfect at any time of the day.
This is one of my family’s favorite dish. I made this often for breakfast or even for dinner sometimes with the variation of vegetables or leaves. Everyone liked it and most of the friends and relatives were asking to share the recipe with them. Hope now everyone can try this Mooli Muthia Recipe.
Watch the video tutorial and you’ll be craving these Mooli Muthias:
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What Goes with It ?
1 Minute Tomato chutney recipe is beyond easy to make with only 4 ingredients. The chutney comes together in 1 minute and is such a wonderful option to serve up with a bunch of different dishes.
<– Click for Detailed Recipe
You serve up Mooli Muthias just like you would any dish, so here are a few things it goes great with:
These lip smacking muthias are just perfect at any time of the day, but for me, they’ll always be a breakfast favorite. My family’s favourite way of enjoying muthia is with this fresh and flavorful instant Tomato Chutney and steaming cuppa black chai and absolutely nothing else.
You can also enjoy them for lunch or a tea-time snack. Or you can enjoy them straight from the steamer without sautéing them.
Variations:
There are many different kinds of Muthias out there, but a few of them are:
Dudhi (Lauki / Bottle guard) Na Muthia
Methi Na Muthia
Cabbage na Muthia
Palak Na Muthia
Muthia taste just as good when they’re made with fresh fenugreek leaves, Lauki / dudhi (Bottle guard), cabbage or even fresh spinach.
Use your imagination and don’t be afraid to play with your food.
What flours are needed for making Mooli na Muthia?
There are a number of different flours you can use for making these muthias.
I use a combination of wholewheat flour, Besan (Gram flour) and jowar flour (Sorghum flour) You could also add Bajre ka atta (millet flour) or suji (semolina) to these.
Few people add left over cooked rice or khichdi also along with flours.
Few tips for Mooli Muthia Recipe:
- If the dough become sticky add some besan or whole wheat flour.
- Don’t over steam the muthia. They become dry.
- Mooli Muthia can be kept in an airtight container in the fridge for up to 1-2 days. Ensure the muthias are cool before storing in the fridge.
If you like these, you’ll love my Nylon Khaman (Instant Dhokla) recipe:
Seriously you guys!! Make this Mooli Muthia today and if you’re serving this Muthia at any party, get together or dinner or lunch, definitely double the recipe because it disappears fast!
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Mooli Muthia are incredibly easy to make breakfast or snack recipe that comes together in under 30 minutes. If you’ve never made a Mooli muthia recipe, prepare for pure deliciousness and ease in this Gujarati classic!
[cooked-sharing]
In a large mixing bowl, combine the radish, chopped radish leaves, whole wheat flour, besan, jowar flour, chopped green chilies, ginger garlic paste, coriander leaves, ajwain, sesame seeds, sugar, hing, turmeric powder, red chili powder, coriander powder, oil, curd and salt to taste.
Use clean hands and mix well until the mixture becomes dough-like in consistency.
Do not add water as the grated redish will release plenty as you mix.
Add the lemon juice and baking soda and combine well.
Now grease your hands with some oil first and one by one, roll into logs using the palm of your hands.
Place them onto greased tray of steamer. Leave some space around each one as they will inflate slightly.
(You may need to do them in 2-3 batches if your steamer is small)
Place a lid on and cook over a medium high heat for 20 minutes or until a knife inserted into the middle of one comes out clean.
Remove them from the steamer and allow to cool completely.
Cut each log into small size or desired pieces. Set aside.
In a large pan, heat the oil and add the mustard seeds. Wait for them to pop, then add Ajwain (Carom seeds), a dry red chilli, sesame seeds, curry leaves and asafoetida.
Add the sliced Mooli Muthia and sauté them on medium heat turning every so often.
(Be gentle as too much tossing or stirring will cause them to break)
When golden, remove from the heat and garnish with chopped coriander.
Serve hot Muli na Muthiya with Instant Tomato chutney or with chutney of choice like Green chutney, Killer Red chutney or Ole ki chutney.
They taste best with a cup of tea or coffee and/or plain yoghurt and your favourite pickle.
Ingredients
Directions
In a large mixing bowl, combine the radish, chopped radish leaves, whole wheat flour, besan, jowar flour, chopped green chilies, ginger garlic paste, coriander leaves, ajwain, sesame seeds, sugar, hing, turmeric powder, red chili powder, coriander powder, oil, curd and salt to taste.
Use clean hands and mix well until the mixture becomes dough-like in consistency.
Do not add water as the grated redish will release plenty as you mix.
Add the lemon juice and baking soda and combine well.
Now grease your hands with some oil first and one by one, roll into logs using the palm of your hands.
Place them onto greased tray of steamer. Leave some space around each one as they will inflate slightly.
(You may need to do them in 2-3 batches if your steamer is small)
Place a lid on and cook over a medium high heat for 20 minutes or until a knife inserted into the middle of one comes out clean.
Remove them from the steamer and allow to cool completely.
Cut each log into small size or desired pieces. Set aside.
In a large pan, heat the oil and add the mustard seeds. Wait for them to pop, then add Ajwain (Carom seeds), a dry red chilli, sesame seeds, curry leaves and asafoetida.
Add the sliced Mooli Muthia and sauté them on medium heat turning every so often.
(Be gentle as too much tossing or stirring will cause them to break)
When golden, remove from the heat and garnish with chopped coriander.
Serve hot Muli na Muthiya with Instant Tomato chutney or with chutney of choice like Green chutney, Killer Red chutney or Ole ki chutney.
They taste best with a cup of tea or coffee and/or plain yoghurt and your favourite pickle.
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