Thursday, June 24, 2010
When I spotted vibrant daikon radishes with lush green leaves at our local farmers market, I knew that I would make my MIL's muthiyas. If you plan to make these muthiyas, make them as soon as you get home. These leaves tend to wilt away faster (and turn yellow even in the fridge) than the rest of the leafy greens.
Radish Leaves Muthiya
Radish Leaves Dumplings
1 bunch lush green radish leaves, soaked in salted water for 1 hour, drained & shredded approx = 1 1/2 cup
1 small piece of radish, peeled & grated approx = 1/4 cup
3/4 cup chickpea flour
2 tbsp bajra flour
2 tbsp jowar flour
2 tbsp rice flour
2 tbsp wheat flour
salt to taste
2 tsp ginger-garlic paste
1 tsp sesame seeds
1 tbsp coriander-cumin powder
1/4 tsp ajmo seeds/owa/ajwain
1 tsp oil
Oil for deep or shallow frying
1. Soak radish leaves in salted water for at least 1 hour. Rinse and drain. Shred the leaves coarsely.
2. Mix all the ingredients except oil.
3. Knead to a soft dough adding water as needed. Add 1 tsp oil.
4. Make 5-6 rolls. Steam in a steamer or pressure cooker without adding pressure.
5. Let them cool down completely.
6. Cut into bite sized pieces.
7. Deep or shallow fry them.
8. Serve with chutney or tomato ketchup.
1. The first step of soaking the greens in salted water refreshes these greens.
2. Instead of using different flours, vada nu loat can be used.