How do you make the 'muthia' (fenugreek dumplings) for 'undhiyu' so they are soft and flavorful?

Question

How do you make the 'muthia' (fenugreek dumplings) for 'undhiyu'? Learn how to get them soft and flavorful to add to the casserole.

Answer 1

To make soft and flavorful muthia for undhiyu, use a combination of whole wheat flour, chickpea flour, and spices, and steam them instead of frying. Adding grated vegetables and a touch of oil also helps retain moisture.

Detailed Explanation:

Making soft and flavorful muthia involves a few key steps:

1. Flour Mixture: Combine equal parts whole wheat flour (atta) and chickpea flour (besan). The whole wheat flour provides structure, while the chickpea flour adds a nutty flavor and helps bind the ingredients. You can also add a small amount of sorghum flour (jowar) or millet flour (bajra) for added texture and flavor.

2. Vegetables: Incorporate finely grated vegetables like bottle gourd (dudhi), carrots, or spinach. These add moisture and flavor to the muthia. Squeeze out any excess water from the grated vegetables before adding them to the flour.

3. Spices: Use a generous amount of spices like ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander-cumin powder, and a pinch of asafoetida (hing). Adjust the spice levels to your preference. A little sugar or jaggery can also balance the flavors.

4. Binding Agents: Add a tablespoon or two of oil to the flour mixture. This helps to keep the muthia soft. You can also add a tablespoon of yogurt or buttermilk for added moisture and tang.

5. Mixing: Mix all the ingredients together thoroughly. Add water gradually, just enough to form a soft, pliable dough. Do not over-knead the dough.

6. Shaping: Shape the dough into small, cylindrical or oval-shaped muthia.

7. Steaming: The key to soft muthia is steaming. Steam the muthia for about 15-20 minutes, or until they are cooked through. You can use a steamer or a perforated plate placed over a pot of boiling water.

8. Tempering (Optional): After steaming, you can lightly temper the muthia with mustard seeds, cumin seeds, and curry leaves in a little oil for added flavor. This step is optional but enhances the overall taste.

Pro Tip:

Avoid overmixing the dough, as this can develop the gluten and make the muthia tough. Gently combine the ingredients until just mixed. Also, ensure your steaming setup is effective; the muthia should not sit in water, or they will become soggy.