indian platter: MUTHIYA

Ingredients:

For the muthias  2 cups lauki, grated  1 cup Whole Wheat Flour (gehun ka atta)  ¾ cup Semolina (rawa)  ½ cup Bengal Gram Flour (besan)  2 tbsp Green Chili-Ginger Paste  ½ tsp Turmeric Powder (haldi)  ½ tsp Garam Masala  ½ tsp Cumin Seeds (jeera)  ½ tsp Fennel Seeds (saunf)  Juice of 1 ½ Lemons  2 tbsp Sugar (optional) 2 tbsp Coriander, chopped  4 tbsp Oil  ½ tsp Soda-bi-carbonate  ½ tsp Asafetida (hing)  Salt to taste

For the tempering  2 tsp Mustard Seeds
10 curry leaves 1 tbsp Sesame Seeds (til)  ½ tsp Asafetida (hing)  4 tbsp Oil

For garnishing  2 tbsp Coriander, chopped  2 tbsp Coconut, grated

Method

	Combine lauki, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
	Oil your hands and divide the dough in 3 parts.
	Roll out each part into a cylindrical shape about 8 inches long.
	Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
	Cool them and slice into ¾ inches long pieces and keep them aside.
	Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
	Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
	Garnish them with coriander and coconut.
	Serve hot with green chutney.