Steamed Muthiya with Masala Chai

Instructions

1. 1

   Prepare the Muthiya Dough

   • In a large mixing bowl, combine the grated bottle gourd, besan, atta, rava, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, asafoetida, sugar, salt, lemon juice, and 2 tablespoons of oil.
   • Mix all ingredients thoroughly with your hands. Do not add any water; the moisture from the bottle gourd is sufficient to form a soft, slightly sticky dough.
   • Let the dough rest for 5 minutes while you prepare the steamer.
2. 2

   Shape and Steam the Muthiya

   • Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a steaming rack. Grease the steamer plate or rack with a little oil.
   • Just before steaming, add the fruit salt to the dough. Pour 1 teaspoon of water over the fruit salt to activate it. You will see it fizz.
   • Gently and quickly fold the fruit salt into the dough until just incorporated. Do not overmix. The dough will become light and airy.
   • Grease your palms with oil, divide the dough into 3-4 equal portions, and roll each portion into a cylindrical log about 1.5 inches in diameter.
   • Carefully place the logs on the greased steamer plate, ensuring there is space between them for steam to circulate.
   • Cover and steam on medium-high heat for 15-20 minutes.
3. 3

   Cool and Slice

   • After 15-20 minutes, check for doneness by inserting a knife or toothpick into the center of a log. It should come out clean.
   • Turn off the heat and carefully remove the steamer plate. Let the muthiya logs cool down completely for at least 10-15 minutes.
   • Once cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
4. 4

   Temper the Muthiya

   • Heat the remaining 2 tablespoons of oil in a wide, non-stick pan over medium heat.
   • Add the mustard seeds and allow them to crackle completely. This should take about 30 seconds.
   • Add the sesame seeds and curry leaves, and sauté for another 30 seconds until the sesame seeds turn light golden and fragrant.
   • Carefully add the sliced muthiya pieces to the pan. Toss gently to coat them evenly with the tempering mixture, being careful not to break them.
   • Sauté for 2-3 minutes, tossing occasionally, until the muthiya are heated through and slightly crisp on the edges.
5. 5

   Garnish and Serve

   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve hot with green chutney, mint-coriander chutney, or a cup of masala chai.