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Home Dish Radish/Mooli Muthia

Radish/Mooli Muthia

Name: How to cook Radish/Mooli Muthia - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

Radish/Mooli Muthia

Raddish is a winter vegetable, which is full of anti oxidants and minerals like calcium and potassium. Together these nutrients help in lower high pressure and improves blood flow. Its leaves are also a very good source of fiber and improve digestive function. These days at times, one gets non season vegetables too. Got a very big raddish with big leaves, it really tasted awesome, will make it when in season. #boxweek19 #sangitakalra

Ingredient

Food ration :

5 servings

Cooking time :

30 minutes

Big Raddish Leaves, finely chopped

1 tsp

Ginger garlic paste

1/4 cup

Besan

1/4 cup

Rice flour

1/4 cup

Cholai or Rajgira flour

1 cup

whole wheat flour

to taste

Salt

to taste

Red chilli powder

2 tbsp

Oil

1 tsp

turmeric poweder

1 tsp

coriander powder

chopped chillies

1/2 tsp

baking soda

As needed

Juice of 1/2 lemon

1/4 tsp

sesame seeds

Green Chillies - chopped a few

1 tsp

white sesame seeds

1/2 tsp

mustard seeds

1/4 tsp

asoaftodia

as required

freshc oriander leaves to garnish

curry leaves

Cooking instructions

* Step 1

Thoroughly wash raddish and its leaves. Peel and grate raddish, finely chop its leaves without stems. Take a big deep utencil, add in radish and leaves, add the flours, besan, ginger garlic paste, chilies, all dry masalas & oil. Add baking soda and on top of it add lemon juice, as it froths, mix nicely in the dough. Grease your hands and smoothen the dough. Make small logs and steam at medium flame for 15 minutes. I did not have a tray to steam in, so I made in small greased idli moulds.

* Step 2

Check it after 15 minutes, if tooth pick comes out clean they are done. Cool them, cut them with knife.Take a kadhai/wok, add ingredients of tempering except the lemon juice. Add muthiya, toss such that all ingredients gets coated in each muthiya. Squeeze the lemon juie on them, garnish some coriander leaves. Serve hot with your favourite chutney.

* Step 3

I served with my sweet and tangy plum chutney. This tasted, simply awesome.

* Step 4

Notes: 1. One can use Sooji or coarse atta if one does not get Rajira atta. 2. Grease the moulds, in which you are steaming. Cut the muthiyas only when they are completely cooled. Else they might crumble.

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