Steamed or tempered dumplings are healthy and always enjoyed at teatime.
- Mix all the ingredients in a plate. Knead to a soft dough. Add extra water if needed.
- Divide the dough into 3-4 portions. With oiled hands, shape each portion into 6"-8" long cylindrical rolls. Place them on a well-oiled sieve plate of a steam cooker. Steam them for 20-30 minutes till cooked. Cool them,
- Slice them into 1/4 " thick equal pieces. Keep them aside.
For the Dough
- On a low flame, heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida, sesame seeds, sugar, chilli powder, sliced muthiya pieces, lemon juice and salt.
- Gently toss and garnish them. Serve hot with green coriander chutney.
- If wheat flour is coarsely ground, muthiyas turn crisp.
1 tablespoon of bengal gram flour or semolina can be added to the dough.
Steamed muthiyas also taste good.