Wednesday, May 21, 2008

MW Moong Sprouts Muthiya

This is our traditional family recipe, which I converted to use in the microwave for Srivalli's MEC: Steamed Dishes.

Fangavela Mag Na Muthiya
Moong Sprouts Steamed Dumplings
1/4 cup wheat flour
2 tbsp besan
2 tbsp plain yogurt
1 tsp oil
salt to taste
1 tsp sugar (optional)
Grind to a coarse paste
1 1/2 cup Moong Sprouts
1" Ginger
2 green chilies
1/2 Tbsp sesame seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

2 tsp oil
1 red chili, broken
1 tsp mustard seeds
1/4 tsp asafoetida
1 tsp sesame seeds

Garnish (optional)
1 tbsp chopped cilantro/coriander leaves
1 tsp freshly scraped coconut

1. Grind moong sprouts with the other ingredients without adding any water.

2. Add flours, yogurt, salt, sugar - if using, and oil to make a not too stiff and not too soft dough. Add more wheat flour if necessary.

3. Roll into logs of same shape & size.

4. Add water in a microwave cooker. Place steaming rack on top. Place moong logs 3-4 at a time.

5. Microwave for 4 - 5 minutes. Let it stand for 1 minute.

6. When you take the logs/muthiyas out, they should be firm to touch. Let them cool down.

7. Repeat the process for the remaining logs/muthiya.

8. When all the muthiyas have cooled down, cut them into small pieces.

9. Add tempering and garnish on top.

Note -
1. Instead of adding the tempering on top, you can also add the tempering in a wok. and saute the muthiyas till crunchy.
2. You can also shallow or deep fry steamed muthiyas before adding the tempering. But I prefer steamed muthiyas for the health benefits.
3. Microwave cooking times vary. Please use your own judgement.
4. You can steam these muthiyas in the pressure cooker or steamer, if you do not wish to use microwave.
5. You can also add more flours in the above recipe like bajra, jowar, maize, ragi (about 1 tbsp each or so) to make multi-grain muthiyas.

This post is my contribution to Srivalli's MEC:Steamed Dishes.


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