Mooli Muthia

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup grated radish (mooli)
1/4 cup chopped radish (mooli) leaves
1/2 cup besan (bengal gram flour)
3/4 cup jowar (white millet) flour
2 tbsp curds (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
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.