Muthia

Ingredient 

• 1 cup wheat flour
• ¼ cup gram flour (besan)
• ¼ cup sorghum (jowar) flour
• Salt to taste
• 1 teaspoon of soda
• ¼ turmeric powder
• ½ cup bottle gourd, grated
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon ginger-garlic paste
• 1 tablespoon green chilli paste
• ½ teaspoon fresh coriander, chopped
• A pinch of sugar
• 2 tablespoon oil 
• ½ cup yogurt
  For tempering
• 1 teaspoon oil 
• ½ teaspoon mustard seeds
• ¼ asafoetida (hing)
• 1 teaspoon sesame seeds
• 8-10 curry leaves
• 1 whole red chilli 

Method 

1. In a bowl, add wheat flour, gram flour, jowar flour, salt, cooking soda, bottle gourd, chilli powder, coriander powder, cumin powder, ginger-garlic paste, green chilli paste, chopped coriander, sugar, oil and yogurt. 
2. Mix well together, add some water if required to form a dough. 
3. Once the dough is formed, shape them into cylinders using hands. Cover and steam it for 15-20 minutes or till its completed cooked. 
4. To check if cooked, insert a knife in the steamed muthia. If the knife comes out clean, it is cooked and ready. 
5. Remove it from the steamer. Heat oil in a non-stick pan, to prepare the tempering (tadka). 
6. For tadka, add mustard seeds, hing, sesame seeds, curry leaves and whole red chillies. Cut the steamed muthia into two halves, toss it in the tempering lightly.