Multigrain Muthai


Small bottle gourd peeled, grated & soaked in water 1

Whole wheat flour 1 cup

Finger millet (ragi) flour 2 tablespoons

Sorghum (jowar) flour 2 tablespoons

Pearl millet (bajra) flour 2 tablespoons

Spring onion green stalk chopped 1

Ginger-garlic paste 1 tablespoon

Green chilli paste 1 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Red chilli powder 1/3 teaspoon

Baking soada a pinch

Yogurt 3 tablespoons

Oil 2 teaspoon to grease

Mustard seeds 1/2 teaspoon

Asafoetida a pinch

White sesame seeds 1 teaspoon

Dried red chillies stems removed and broken 2

Curry leaves 10-12


1) Heat sufficient water in a deep non-stick pan with a glass steamer.

2) Take bottle gourd in a bowl, add whole wheat flour, ragi flour, jowar flour, bajra flour, spring onion greens, ginger- garlic paste, green chilli paste, sugar, salt, turmeric powder, coriander powder, red chilli powder, baking soda, yogurt and 2 tsps oil and mix well.

3) Grease your palms with oil, divide the dough into 3 equal portions shape them into cylinders.

4) Brush the glass steamer with oil, place these cylinders in it and steam for 15-20 minutes.

5) Let the muthias cool down a bit and then cut them into thick slices.

6) Heat remaining oil in a non-stick pan, add mustard seeds, asafoetida, white sesame seeds, red chillies and curry leaves and let the seeds splutter. Add muthia slices and mix well. Sauté on medium heat for 2-3 minutes.

7) Transfer into a serving platter and serve hot.

Pic Source: Google

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