Prepare delicious farali muthiya with dudhi for a filling meal on Hindu fasting days. These are made with a mix of farali flour and plenty of aromatic tempering.
Note – This recipe has been updated from the archives – first published August 2016. I’ve added new images, the recipe remains the same.
Often we think of farali dishes as being void of any vegetables - think farali potatoes and sabudana khichdi!
Over the years, my Mum has prepared plenty of farali dishes with vegetables like farali bhinda, farali spinach puri or farali patra. She also sneaks them into dishes like these muthiya and farali dudhi thepla.
A note on farali flour
Farali flour is pretty easy to purchase in Indian grocery stores. It's usually a mix of different farali flours and will vary by brand.
If you can't find it, use a mix of some of these flours: rajgira, singoda, moraiyo or sabudana flour.
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Farali Muthiya
Equipment
- Steamer
Ingredients
- 2 cup mixed farali flour
- 1 cup dudhi grated bottle gourd
- ½ cup potato grated
- 3 tablespoon roasted peanut powder
- 2 tablespoon ginger chilli paste
- 3 tablespoon coriander fresh chopped
- ¼ teaspoon black pepper freshly ground
- 2 tablespoon sugar
- 3 tablespoon yogurt
- 2 tablespoon oil for moin
- rock salt sendha namak
Vaghar (tempering)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dried red chilli
- 1 tablespoon sesame seeds
Garnish
- 3 tablespoon coriander chopped
- 2 tablespoon shredded coconut optional
Instructions
- Place all the ingredients of muthiya in a big mixing bowl.
- Mix well and knead a soft dough. You may need to add a couple of spoons of water to knead the dough.
- Apply a little oil on your hands and divide the mixture into 4-5 parts.
- Then press the dough in your fists into cylindrical shapes. Place in a steamer. Cook for approximately 15 minutes.
- Insert a knife after 15 mins. It'll come out clean if the muthiya are cooked.
- Let them cool a little and then slice each roll into thin oval-shaped pieces.
- For the vaghar, heat oil in a kadai, add cumin seeds, after they splutter add curry leaves, dried chillies and sesame seeds.
- Tip in the cut muthiya pieces and sauté them for few minutes or until they get slightly golden brown.
- Switch off the heat, garnish with coconut and coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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