Egg Muthiya

Instructions

1. 1

   Prepare the Muthiya Dough

   • In a large mixing bowl, whisk together the besan, atta, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
   • Add the finely chopped onion, ginger-garlic paste, green chilies, sugar, lemon juice, 2 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves. Mix well.
   • Crack the 4 eggs into the bowl. Using a spatula or your hands, mix everything thoroughly until a thick, sticky batter-like dough forms. Do not add any water; the moisture from the eggs and onion is sufficient.
2. 2

   Shape and Steam the Muthiya

   • Prepare your steamer by adding water to the bottom pot and bringing it to a boil. Grease the steamer plate or tray with a little oil.
   • Grease your palms with oil to prevent the dough from sticking. Divide the sticky dough into 4 equal portions.
   • Roll each portion between your palms to form a cylindrical log, about 1-inch in diameter and 5-6 inches long.
   • Carefully place the logs on the greased steamer plate, leaving some space between them for even cooking.
   • Steam the logs on medium-high heat for 15-20 minutes. To check for doneness, insert a toothpick or knife into the center of a log; it should come out clean.
3. 3

   Cool and Slice the Muthiya

   • Once steamed, carefully remove the plate from the steamer and let the muthiya logs cool down completely at room temperature for at least 20-30 minutes.
   • This cooling step is crucial. Slicing them while warm will cause them to crumble.
   • Once fully cooled, use a sharp knife to slice the logs into rounds about 1/2-inch thick.
4. 4

   Temper and Sauté (Vaghar)

   • Heat the remaining 2 tbsp of vegetable oil in a wide, non-stick pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Immediately add the cumin seeds, hing, and curry leaves. Sauté for a few seconds until fragrant.
   • Add the sesame seeds and sauté for another 10-15 seconds, being careful not to burn them.
   • Gently add the sliced muthiya pieces to the pan. Toss carefully to coat them evenly with the tempering spices.
   • Sauté for 5-7 minutes, flipping occasionally, until the muthiya slices are golden brown and slightly crisp on the edges.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with the remaining 2 tbsp of fresh chopped coriander leaves.
   • Serve the Egg Muthiya hot with green chutney, tamarind chutney, or tomato ketchup.