MOONG SPINACH MUTHIA
Moong Spinach Muthia is a healthy, protein rich Gujarati steamed and tempered snack. It is made from soaked green moong, fresh spinach, plain thick yogurt and chickpea flour. All these 4 main ingredients are rich in protein. Spices, lemon juice and a bit of sugar is added to make it flavourful.
Ingredients
FOR THE MOONG SPINACH MUTHIA BATTER
- 1 cup whole moong
- 3 cups spinach 100g
- 1 cup plain yogurt thick and sour
- ¼ cup water
- 1 tsp ginger paste
- 1-2 tsp green chilli paste
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tsp sugar
- ¼ cup chickpea flour
- ¼ tsp baking soda or Eno
FOR THE TEMPERING/ VAGHAR
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tbsp sesame seeds
- ¼ tsp carom seeds
- ¼ tsp asafoetida
- 3-4 cloves garlic peeled and sliced
Instructions
PREPARE THE BATTER
- Soak the moong in warm water for 6-8 hours or overnight.
- Drain out the water and rinse the soaked moong in a colander.
- Add the soaked moong, spinach, yogurt and water to a blender jug.
- Process the mixture till it is coarse but not too coarse.
- Remove the batter from the jug into a mixing bowl.
- Add ginger, chilli pastes, salt, lemon juice, flour and sugar.
- Mix the batter well.
STEAM THE MUTHIA
- Heat water in a pan or your steamer.
- Lightly apply oil to two steel plates with a tall side or round baking pans.
- When the water begins to boil, add baking soda or Eno to the batter and give it a good stir.
- Divide the batter between the 2 plates.
- Steam for 30 minutes or till the muthia are done. The top should not appear wet and when you insert a wooden skewer or toothpick into the steamed muthia it should come out clean.
- Remove the plates from the steamer and let the muthia cool down completely.
- Cut the muthia into squares.
TEMPERING OR VAGHAR
- Heat oil in a wide pan over medium heat.
- When it is hot add mustard, carom and sesame seeds.
- Add asafoetida and sliced garlic.
- Stir fry till the garlic begins to turn pink.
- Add the cut muthia.
- Mix well and let the muthia become hot.
- Serve immediately with lemon wedges. Enjoy them as a snack with masala tea or as a light meal.
Notes
- Make sure that the batter is not thin or liquidy.
- Most people make muthias by rolling the dough into cylindrical shapes before steaming. I prefer to add a bit more yogurt or water and steam them like dhoklas.
- This way they turn out much softer and less oil is used.
- Add fresh amaranth leaves instead of spinach if you like.
- Make sure the steamed muthias cool down completely before you cut them into pieces.
- If you don't want to temper the muthia, warm them up in a micro or steam them for 5 minutes. Serve with some olive oil drizzled over it.