Mooli Muthia, Gujarati Radish Muthia Snack Recipe
by Tarla Dalal
mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe |
mooli muthia is a steamed Indian snack from the land of Gujarat. Learn how to make muli muthia.
These gujarati mooli muthia taste good with radish and radish leaves, while curds contribute to the flavour of this sweet, sour and spicy dish. Usually garlic combines well in muthias but those who do not like its strong flavour can reduce the quantity or even avoid it completely.
With jowar flour as a base ingredient, these muli muthia are a good source of iron. They add in a good amount of fiber too. 5.9 g of fibre. This helps to keep your gut healthy and is good to prevent constipation.
To make mooli muthia, combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water. Apply a little oil on your hands and divide the mixture into 2 equal portions. Shape each portion into a cylindrical roll. Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside. For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes. Serve immediately.
Making muthias of different varieties, as they are steamed and easy to make. Not only that, they are an ideal way to incorporate flours and vegetables in your daily diet. So muthias are a healthy snack recipe too!
Tips for mooli muthia. 1. Make a soft dough, so muthias upon steaming are also soft. 2. Since the dough is soft, do not keep it. Immediately make cylindrical rolls and steam them. 3. After steaming and cooling, you can store them if you wish to. Further temper them when you want to serve.
These muli muthia are a perfect treat with a cup of hot Masala Chai.
Enjoy mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | with recipe and video below.
Mooli Muthia, Gujarati Radish Muthia Snack Recipe recipe - How to make Mooli Muthia, Gujarati Radish Muthia Snack Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Mooli Muthia
1 cup grated radish (mooli)
1/4 cup chopped radish leaves (mooli ke patte)
1/2 cup besan (bengal gram flour)
3/4 cup jowar (white millet) flour
2 tbsp curd (dahi)
2 tbsp chopped coriander (dhania)
1 tsp lemon juice
2 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp fruit salt
salt to taste
3 tsp oil
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
For Serving With Mooli Muthia
green chutney
- Method
- Combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water.
- Apply a little oil on your hands and divide the mixture into 2 equal portions.
- Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.
- Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean.
- Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside.
- For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes.
- Serve immediately.
Mooli Muthia Video by Tarla Dalal
Muthiya variations
- Muthiya variations The Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Here are some popular muthia recipes from our website :
How to make Mooli muthia
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To prepare dough for mooli muthia, firstly peel and grate the mooli.
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Also, finely chop the leaves from radish and keep aside.
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Transfer the grated mooli in a deep bowl. Other vegetables like grated lauki, cabbage, carrot can also be added.
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Add radish leaves.
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Add besan. You can also add whole wheat flour, bajra or ragi flour to the mooli muthia dough.
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Add jowar flour. The flour absorbs excess moisture and binds together all the ingredients.
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Add curds. Refer to our recipe of How To Make Curd Or Dahi At Home with detailed step by step images. They help in making soft muthias though they cannot be stored for a long period of time.
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Add coriander.
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Add ginger-green chilli paste and garlic paste. We have used homemade Ginger Green Chilli Paste which has intense flavours and is devoid of chemical preservatives.
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Add turmeric powder to give a beautiful yellow hue to the muthiya.
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Add lemon juice for a tangy flavor.
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Add fruit salt and salt.
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Add 2 tsp of oil in a deep bowl. Fruit salt and oil helps in making mooli muthiyas softer.
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Mix well and knead into a soft dough. After adding all the ingredients it is necessary to knead them well. Radish generally tends to release moisture, also the curd helps in binding the ingredients so, sometimes you might not require any water.
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We are using approx. 2 tbsp of water to combine the dough.
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Apply a little oil on your hands and divide the mixture into 2 equal portions.
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Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll. If you are unable to make muthias out of the mixture then add some besan.
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Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. If you do not have a dhokla steamer, you can steam the fenugreek muthia in a pressure cooker without a whistle, microwave them or in a sieve in a pan and steam it by covering the pan with a lid. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
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Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside. If you try slicing them while they are still hot, the muthias will crumble and break.
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For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
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When the seeds crackle, add the sesame seeds.
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Add asafoetida and sauté on a medium flame for a few seconds. Though muthias are a light snack but, the hing aids in digestion.
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Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes. If you want slightly crisp and darker muthias then cook it for a longer period of time.
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Serve mooli muthia immediately. You can enjoy them with green chutney or ketchup.
- If you enjoyed this recipe of dalia methi muthiya, then also check out other Gujarati farsaan recipes like: Bajra Dhebra Recipe, Mag Dal Ni Kachori, Mixed Vegetable Handvo
| Energy | 194 cal |
| Protein | 6.9 g |
| Carbohydrates | 27.7 g |
| Fiber | 5.9 g |
| Fat | 6 g |
| Cholesterol | 1.2 mg |
| Vitamin A | 186 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 8.4 mg |
| Folic Acid | 44.7 mcg |
| Calcium | 53.2 mg |
| Iron | 2.1 mg |
| Magnesium | 65.8 mg |
| Phosphorus | 141.7 mg |
| Sodium | 30.1 mg |
| Potassium | 238.8 mg |
| Zinc | 0.8 mg |
Thanks a lot for this wonderful recipe ...this is the first tym in my lyf that I have made something and that too this ..receives a lot of appreciation...
Mooli muthia.. Is a quick recipe.. Its just mix and steam.. I really enjoy this healthy.. muthia.. I will make this often.. And my family just loves this..
This recipe was a big disaster as they turned out hard like rock ..There should have been something in to make it soft like bottle gourd or some other flour.
Loved it. Easy to prepare and one can cook it and store it in the fridge. You cant taste the mooli and very healthy