Muthiya - Kadhi

Hello friends,

Today I am sharing a very popular Rajasthani – Gujarati recipe – Muthiya - Kadhi.  Basically it is made with Bottle guard and serves with hot kadhi.  It is very delicious and healthy. You can make it in any time.  My sister doesn’t like bottle guard at all but she loves this muthiya and kadhi and it is also all time favorite dish of my husband. Enjoy this mouthwatering recipe.

Recipe will serve 2

Ingredients:-

For Muthiya:-

Grated Bottle guard – 1 cup
Whole wheat flour – 1 cup
Gram flour/ Besan – ½ cup
Maze flour – ½ cup
Semolina/ Suzi – ¼ cup
Garlic paste – ½ tsp
Finely chopped green chilies – 2-3
Yogurt – 3 tbsp
Oil – 2 tbsp
Kasuri methi – 2 tbsp
Turmeric powder – ½ tsp
Garam masala – ¼ tsp
Sugar – ½ tsp (optional)
Baking soda – ¼ tsp
Salt as per taste
Water – ½ cup

For Tempering:-

Oil – 3 tbsp
Asafetida – a pinch
Mustard seeds – ½ tsp
Sesame seeds – ½ tsp
Curry leaves – 5-6

For Kadhi:-

Sour Yogurt – ½ cup
Gram flour –3 tbsp.
Chopped onion- ½
Chopped green chili- 3
Chopped garlic clove – 3-4
Dried red chili- 1
Fenugreek seeds- ½ tsp
Fennel seeds- ½ tsp
Mustard seeds- ½ tsp
Kari leaves – 4-5
Turmeric powder- ½ tsp
Ghee/ clarified butter - 2 tbsp.
Water – 2 cups
Salt as per taste

Directions: - For Muthiya

1) Grate bottle guard and let it rest for 10 mins. Squeeze out the water from it.
2) Sift all above mentioned flours for muthiya and add semolina to it and mix well.
3) In a mixing bowl take all flour and semolina mixture and add grated bottle guard in it. Mix well.
4) Now add all above mentioned ingredients except water and mix it well.
5) Using little water, make soft dough. Don’t take too much water unless you will get very watery dough.
6) Apply little oil on your palm and make equal size cylinder roll out of it.
7) Arrange these roll on a greased steamer plate and let it steam for about 15 – 20 mins.
8) Once steamed, let the rolls cool down for 5 min.
9) Cut these rolls in ½ inch pieces.
10) Heat oil in pan and add asafetida, mustard seeds, and sesame seeds and curry leaves.Removes the curry leaves with help of spoon.
11) When the seed crackle, add muthiya in it and mix well.
12) Let it cook on medium flame for 3-4 mins.
13) If you like crunchy muthiya then cook it for another 3-4 mins.
14) Serve these muthiya with hot kadhi.


Directions - For Kadhi:-

1) In a deep bottom pan mix the gram flour and yogurt .Whisk gently and make sure there is no lump in the mixture. Add water and let this boil for 10 mins. Stir the mixture well while boiling. This is very necessary step, please don’t avoid this.
2) Once the mixture boiled add fenugreek seeds, salt and add the chopped onions. Let the mixture boil again.
3) Heat ghee in a tempering pan. Add dried red chili, fennel seeds, mustard seeds, chopped garlic, green chili and curry leaves Add turmeric powder and stir it for 30 secs.
4) Add this tempered masala into the boiling mixture and stir it well.
5) Let the khadhi boil for another 10- 12 mins.

My Notes:-

1) You can also serve the muthiya with green chutney.
2) You can make the muthiya with your choice of flour.