Mooli Muthias

by Tarla Dalal

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Steamed radish dumplings make a delicious and nutritious snack. Radish is one vegetable that most of us ignore inspite of it being a very good source of calcium, vitamin A and C and fibre. This recipe is a delicious way to include this much-ignored vegetable in your diet. If you don't want to make these dumplings with radish, use grated bottle gourd (doodhi / lauki) instead.

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Preparation Time: 10 mins.
Cooking Time : 15 mins.
Serves 2.
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Ingredients

1 cup grated radish (mooli) with stems and leaves
1/2 cup besan (Bengal gram flour)
1/2 cup jowar (white millet) flour
2 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp oil
1 tsp ginger-green chilli paste
2 large cloves garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
1 tbsp sugar (optional)
salt to taste

For the tempering
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1 1/2 tbsp oil

For the garnish
2 tbsp chopped coriander (dhania)

Other ingredients
oil for greasing

Method

Combine all the ingredients in a bowl and knead to make a batter-like soft dough.
Divide into 3 equal parts and roll each portion into a cylindrical shape approximately 125 mm. (5") in length.
Place on a greased steaming dish and steam for 10 to 12 minutes till firm.
Remove, cool and cut into 25 mm. (1") thick slices.

How to proceed

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and sesame seeds.
Add the sliced muthias and sauté over a low flame till they are lightly browned.
Serve hot, garnished with coriander leaves.

Nutrient values per serving