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.
Leave a Reply