Muthiya

Description

Named after the action that is used to shape the dough, these fist-cakes make for a great breakfast or evening snack. To prepare these, a mixture of chickpea flour, bottle gourd and spices is prepared, steamed, pan-fried and seasoned. If you skip the pan-frying, it becomes a great meal for the health-conscious folks. Other varieties include usage of spinach, fenugreek, amaranth or even bitter gourd. Juicy and fluffy on the inside, golden and crispy on the outside, no one can ever say no to a bowlful of muta hiya. Best relished with a dash of mint-coriander chutney or ketchup, and a cup of steaming hot tea. Try this Gujarati dish to know what it is all about.