Bottle guard (shredded) - 2 cup,
Wheat flour - 2 cup,
Gram flour - 1/2 cup,
Pearl millet flour(bajra aata) - 1/2 cup,
Ginger paste - 1 tbsp,
Red chilli powder - 1 tbsp,
Turmeric powder - 1/2 tsp,
Coriander & cumin powder - 1 tsp,
Asafoetida - 1/4 tsp,
Sugar - 1 tsp,
Salt - to taste,
Lemon juice - 2 tsp,
Oil - 1 1/2 tbsp,
Cooking soda - 1/4 tsp.
Yogurt - 1 1/2 cup,
Gram flour - 2 tbsp,
Ginger paste - 1 tsp,
Green chilli paste - 1 tsp,
Turmeric powder - 1/4 tsp,
Oil - 2-3 tbsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/2 tsp,
Asafoetida - 1/8 tsp,
Curry leaves - 3-4,
Water - 4-5 cup,
Salt - to taste,
Jaggery - 1 1/2 tbsp,
Red chilli powder - 1/8 tsp.
Onion (finely chopped),
Put steamer filled with water, a wire stand and perforated greased plate in medium heat. Water should not touch the plate.
Meanwhile in a mixing bowl, add all the ingredients listed under for muthiya section above (bottle guard, wheat flour, gram flour, millet flour(bajra aata), ginger paste, red chilli powder, turmeric powder, coriander & cumin powder, asafoetida, sugar, lemon juice, oil, salt, cooking soda).
Mix well till it forms dough. Moisture from the bottle guard is enough to form dough.
Now grease your palm with oil and take small portion from the dough. Shape muthiya and arrange them in steamer plate. Repeat the process with rest of the dough.
Steam covered in medium high flame for 20 - 25 minutes or until pricked knife comes clear from muthiya.
Take out in a plate and let them rest to room temperature. Cut muthiya in bite size pieces.
In a mixing bowl, add yogurt, gram flour, green chilli paste, ginger paste, salt and turmeric powder.
Mix well and add water to make thin consistency batter.
Heat oil in a pan. Add mustard seeds, let it splutter. Add cumin seeds followed by asafoetida, curry leaves and prepared yogurt batter.
Let it come to boil on medium heat. Cook in low to medium flame for 5-7 minutes and stir in between. Add muthiya and cook for another 4-5 minutes.
Add water to adjust consistency, if needed. Add jaggery and red chilli powder. Mix well. Add fresh coriander and onion on top. Serve hot.
Bottle guard can be replaced by zucchini.
Sour yogurt is preferable for this recipe.
Jaggery can be replaced by sugar.
Adjust amount of spices as per taste.