For the recipe of Muthia (dumplings), you can use Soji (cream of wheat) or Dhokla flour instead of coarse wheat flour. All these flours are easily available in Indian grocery stores.
Ingredients
IFor Muthia:
1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
¼ cup chickpea flour
4 tablespoons olive oil
2 teaspoons salt or to taste
2 teaspoons sugar or to taste
1 teaspoon turmeric
½ teaspoon chili powder
⅛ teaspoon asafetida
1 small doodhi (Indian light green squash) or 2 small zucchinis, shredded
3 teaspoons green chili, minced
2 teaspoons ginger, minced
2 tablespoons cilantro, finely chopped
½ cup yogurt (not Greek) or 3 tablespoons lemon juice
Water, as needed
2 tablespoons unsweetened coconut flakes, for garnish (optional)
2 tablespoons cilantro, finely chopped, for garnish (optional)
For Vaghar (tempering):
3 tablespoons olive oil
½ teaspoon fenugreek seeds (optional)
1 teaspoon mustard seeds
2 teaspoons sesame seeds
Pinch of asafetida
Directions
Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
Start heating steamer with a container. If you are using bamboo steamer, lined with parchment paper.
Take about ½ cup dough into hands and form about six inches cylindrical shape. Using hands form into an egg like shape. Lower the heat of steamer and drop the egg shaped dough onto steamer container. Repeat the process with remaining dough. It should make about 5 to 6 Muthia. Steam Muthia for 20 to 25 minutes until Muthia are cooked through. Let it stand for 10 to 15 minutes, covered.
Cut Muthia into ¾ inch slices and get Vaghar ready. If some pieces break, it’s fine.
Heat oil in a wok or a frying pan on medium-high heat, 2 to 3 minutes. Add fenugreek seeds and let it sizzle. Add mustard seeds, asafetida and sesame seeds. As soon as seeds start popping, add sliced Muthia. Stir the contents, lower the heat and cover wok or pan. Let Muthia heat through and brown, 5 minutes. Garnish with cilantro and coconut. Serve warm with cilantro chutney as a light lunch or an appetizer.
Recipe by Lovely Masala at http://www.lovelymasala.com/recipe-gujarati-muthia/