Mooli Muthia | Steamed Radish Dumplings...FF-TT # 5

This week's entry for my 'Family food-Tasty Thursdays' series was sent by Chaitra . She also added a small note with the recipe and pictures.

Chaitra says in her own words 'This recipe is based on the cabbage Muthiya on Manjulas kitchen. That recipe is our house favorite and I have made a ton of times. I and my husband love mooli,so wanted to try it with mooli. I use Jowar here as the earthy flavor of jowar tames the pungent flavor of mooli. Hope you all like it as much as we do.'

Mooli Muthia Recipe:
(Serves 2-3)

Ingredients:
2 cups grated Mooli/Radish
1 tbsp Whole wheat flour
1/2 cup Jowar flour
1/2 tsp Green chili paste
1 tsp Jeera powder
1 tsp Ajwain
1 tsp Saunf powder
a pinch of turmeric
a pinch of lemon Salt
1 tbsp Oil
Salt to taste

for Tadka:
1 tbsp Oil
2 Red Chilies broken
1 tsp Sesame seeds
Cilantro for Garnish

Method:

• Take the grated Radish in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.
• You might need to add a little more or less of Jowar flour depending on the freshness of radish.
• Make small balls with the dough and place them on a greased steamer and steam them for about 20 mins.
• To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
• Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka. Heat oil in a nonstick pan. Add the red chilies and sesame seeds together.
• Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 5 mins stirring often so that all sides gets crispy.

Serve them hot/warm with green chutney.

Notes:

• Make the mixture before you are ready to steam otherwise the dough will leave water if kept for long time.

Variations:

• You can use finely shredded cabbage or grated bottle gourd or grated zucchini instead of grated mooli and follow the same process.
• You can also use besan(chickpea flour) instead of jowar flour.