A gut friendly snack that’s can be used during fasts – a rare combination!
Sweet Potatoes or रताळे (Ratale in Marathi) are in season and I absolutely adore this root vegetable. I am so glad that it’s allowed during fasting. Steamed sweet potato with a pinch of salt and sunth (dried ginger) was my favorite after school snack.
Unfortunately my husband is not a great fan of sweet potato so I don’t make it that often but this time I experimented with a basic muthiya recipe and turned it into muthiya that can work during fasting. I used sweet potato with chestnut flour (शिंगाडा पीठ) and rajgira flour, added fresh ginger, lime juice and some cumin powder. The result was yummy healthy snack which I am extremely proud of!
They taste sweetish, tangy, hot with lost of gingery flavor. Singoda and rajgira flavors are very subtle. The seasoning is a must, it takes the dish to a whole new level.
Ingredients
- 1 sweet potato – peeled and grated
- 1 tsp. chilli powder
- 1 tsp. cumin seeds,
- 2 tbsp, chopped jaggery
- chopped green chillies (to taste)
- 1 tbsp minced ginger
- juice of 1 fresh lime
- 1/4 cup rajgira/ amaranth flour
- 1/4 cup singoda/chestnut flour
- 2 tsp Oil for tadka
- 1 tbsp. sesame seeds,
- few green chillies,
- few curry leaves.
Method:
- Add all the spices to grated sweet potato. Also add the lemon juice and mix well.
- Add the flours and mix well to form a dough. You will not need any water.
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Divide the dough into 3 equal parts and roll the dough in your fist using oil. This is why the recipe is called Muthia. You form a fist to make these dumpling.
- To steam: fill a pan with an inch of water. Use a ring to place a sieve so that the water boiling does not touch the dumpling. you only want he steam to cook the muthia. You also need a lid to cover the pan to trap the steam in.
- When water starts to boil, place muthias over the sieve and cover the pan with the lids. The steam cooks the flour and grated sweet potato.
- In 10 minutes use a sharp knife to test if it is done. Clean knife would indicate that.
- Turn off the heat and gently put them in the plate. Let them rest for 5 minutes and cut into small pieces.
- In a pan heat the oil. sesame seeds, green chillies, and the curry leaves.
- Add cut muthias and let them fry and crisp both sides.
- Serve hot with green chutney.