Healthy Veggie Muthia

For muthias, mix together the flours, add all the ingredients except curds. Lastly use the curds to make a soft dough. It shouldn't be runny, bit softer than chapati dough.

Divide the dough into 4 equal parts, shape into long cylindrical logs.

Grease a steamer plate, place the logs and steam till the muthias are cooked. To check if they are done, insert a knife into one, if the dough sticks to the knife then it needs to be cooked till the knife comes out clean. This will take around 12-15 minutes.

Once done, transfer the muthias onto a flat tray/plate and let them cool down till they reach comfortable-to-touch temperature. If we try to slice them while hot, they might disintegrate.

Slice the cooled muthias horizontally into flat roundels.

Heat oil in a kadhai/wok/fry pan, add rai, when it starts spluttering add jeera. Once the crackling stops,reduce the flame to low and add hing and til. Be careful at this point to keep away from the pan as til splutters and flies a lot.

Add the sliced muthias to the spluttering til and mix gently using a flat spoon/spatula.

Raise the flame now to medium and stir fry the muthias for about 3-5 minutes till they are slightly brown and crisp. You can brown them as per taste, crisp brown or on the softer side. These can even be shallow fried if you wish. I enjoy these just slightly browned and soft to bite in.

Serve with green chutney along with a hot cup of masala tea.