Keep your steaming device ready. There are a lot of steaming devices available in the market. The dokhra steamer, electrical steamer or just use a pan filled quarter of the way with water. Using a ring or steaming tray and a steel plate. Oil the plate.
Add the 1 tbsp oil to the wheat flour and rub it in well.
Add the other flours and mix it up well.
Add the rest of the ingredients (except water) for the muthiya and mix it well
The dough should not be too hard or soft. Add water 1 tbsp at a time if required.
SHAPING THE MUTHIYA:
Divide the dough into roughly 4 parts.
Rub some oil on your palms.
Take one part and using your hands roll into a log shape.
Don't make the logs fat, as on steaming the size of the muthiya will increase.
Repeat with the remaining dough.
STEAMING THE MUTHIYA:
Boil the water in the pan/steamer. When it begins to simmer, arrange the muthiya on the greased steamer tray or plate.
Cover the pan and let the muthiya steam for 25 to 30 minutes over medium heat.
The muthiya are cooked if they no longer appear soft and if a knife pierced into the middle comes out clean.
Remove the steamer tray or plate and allow the muthiya to cool down completely.
When the muthiya are completely cold, cut it into cubes or slices.
TEMPERING OR VAGHAR:
Heat the oil in a wide pan over medium heat.
Add fenugreek seeds to it. When it begins to sizzle, add the mustard, cumin and sesame seeds.
Add hing and sliced garlic.
Saute for a few seconds till the garlic appears light pink in colour.
Add the sliced muthiya. Mix well.
On low heat let the muthiya become hot.
Serve immediately with lemon wedges, a cup of hot masala tea or milk.
Add water last to the dough. If the yogurt or dahi is a bit watery then you may not need water.
Use handvo/dhokla flour instead of chana flour and sooji. Simply replace the quantity of both with handvo/dhokla flour.
Add 1 cup leftover cooked rice, khichdi, pulao
Replace doodhi with zucchini, ash gourd, radish, pumpkin, turnip, etc.
Use finely chopped spinach, kale, chard, spring onion, instead of fresh fenugreek.
If you like crunchy muthias add a bit more oil during the tempering stage and let the muthiyas cook a bit more over low heat.
Adjust the spices according to your taste.
Keyword Doodhi Methi Na Muthiya, Gujarati Steamed Muthiya, Muthia Recipe