Muthiyaa (Steamed Dumplings)

1 cup whole wheat flour

1 cup all purpose flour

¾ cup chickpea flour

1 cup squash, grated

1 teaspoon aadu (ginger), grated

4 pieces lilu marchu (green chili), minced

1 teaspoon lasan (garlic), grated

2 teaspoon jiru (cumin seeds), roasted & ground

1 ½ teaspoon marchu (cayenne pepper)

¼ teaspoon hardar (turmeric)

1/8 teaspoon hing (asafetida)

2 teaspoon dhanaa jiru (powdered coriander & cumin seeds)

2 ½ teaspoon mithu (salt)

2 teaspoon saaker (sugar)

1 teaspoon baking soda

½ cup dahi (plain yogurt) or leftover rice

2 tablespoon tel (oil)

2 tablespoon tel (oil)

½ teaspoon rai (mustard seeds)

1. Mix the flours, squash, ginger, green chilies, garlic, cumin seeds, cayenne pepper, turmeric, asafetida, coriander-cumin powder, salt, sugar, baking soda. Add just enough yogurt or rice to bind the flour together. Go easy on the yogurt as it is very easy to make the dough too soft to shape.

2. Add 2 tablespoons of the oil and roll the dough until it loses it’s stickiness.

3. Shape into rolls of 1" diameter and steam them for about 10 minutes. When cool, cut the rolls into ½” thick slices.

4. Heat the remaining 2 tablespoons of oil in a saucepan. Add the mustard seeds. As the seeds crackle, add the muthiyaa and lower the heat to medium. Fry until each side is a golden brown.

5. Serve with yogurt or a chutney and hot tea.

Source: Kokila