Muthia are such a Gujarati dish , people from the western part of India. We serve them steamed or sauteed with mustard seeds tempering along side tea as snacks or sometimes have it as quick dinner. The best part of this dish is it they are steamed and they taste even better steamed then with mustard seeds and sesame seeds. If we are having these steamed we dip them in peanut oil on the side. Yes, it might make you not eat them. But, not necessary to do so . They are really easy to make and quick breakfast or brunch.Usually, we make it with coarse whole wheat flour which gives it a crumbly texture. But, that was back in India where we would get fresh flour being grind in front of us.So, if you cannot find it I would recommend you can use chickpea flour + semolina or even millet flour. You can use any thing to make them like a combination of cabbage and carrots, fenugreek leaves, spinach leaves, bottle gourd or zucchini, even kale leaves. And, lot of times we make them with Muli = radish! Enjoy! —PistachioDoughnut
Test Kitchen Notes
What I love about Indian cooking is how ingredients you think you know can reveal completely different sides of themselves with different preparations. Daikon radish -- which I've never been wild about -- gets a makeover here with spicy companions to bring out its wild side. The resulting dumplings are fragrant and delicious, though perhaps a bit on the dense side. They could benefit from a bit of leavening. I tried them both steamed and fried and both were very tasty, but I preferred the crunch you get from the fried version. In either case, PistachioDoughnut is right that they go great with a bit of chutney on the side. —vrunka
Whole wheat flour , coarse flour if possible, you can sub chickpea flour + 2 tbsp of semolina or millet flour + semolina/corn meal
Salt to taste
Plain yogurt or you can also use buttermilk
Take flour, turmeric powder, sugar and salt and mix it well. Now add the wet ingredients plain yogurt, oil, garlic, chilli , ginger paste, and finally the radish and mix it all well into the flour mixture.
Add a little water if you feel it is too dry, because it is like in between a dough and batter in consistency. your hands should be a little messy or wet when you roll them. That is how they should be. Remember, daikon would also release water.
Immediately, roll them with the help of your palms in oblong shape like a log. And, grease the steamer , if you are using bamboo steamer then line them on a greased parchment paper.
Heat some water in the steamer and then place these logs side by side. I use pressure cooker to steam these , but you can steam them your way.Let them steam on high flame for about 15 minutes.
Once they are steamed, remove them from the steamer and you can serve them steamed with some green chutney on side along with tea. I am a little tea bias, but I am sure coffee is also fine.
And, if you do not want to serve them steamed , but rather saute them then cut the logs into disc shaped (check out the pic) heat some oil in shallow pan, once the oil is hot add the mustard seeds, asafoetida, curry leaves and finally sesame seeds, and immediately add the steamed ones into it. Let them get browned or some roast marks and cook them evenly for about 5 to 7 minutes.
Just when they are done remove them on a serving plate. They are really good for brunch or breakfast or even as side dish.