Muthiya Recipe (Dudhi Methi Muthia)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Grease two 7½-inch stainless steel plates with oil or spray.
2. Pour 1½ cups water into the Instant Pot insert and set to Sauté so it begins to heat. Start this about 5 minutes before you are ready to steam, as hot water helps make the muthia light.
3. Mix all the main ingredients except the baking soda in a medium bowl.
4. When the water is hot, add the baking soda to the batter and mix well. Quickly divide the batter between the two greased plates. Place the trivet in the pot and stack the plates on it. Start steaming within a couple of minutes, because the baking soda needs to work. Close the lid with the valve set to Venting.
5. Set to Steam mode for 12 minutes using an external timer, as the timer does not work on Steam/Venting.
6. When the timer ends, press Cancel and wait 5 minutes before opening the pot.
7. Carefully remove the plates. Run a knife around the edges and turn the muthia out onto a plate. Let cool for 5 minutes, then cut into small squares.
8. To serve crispy, heat oil in a medium non-stick pan. Add mustard seeds and let them pop. Lower the heat and add cumin seeds, sesame seeds, curry leaves and green chilies, and cook for another minute until the leaves crisp. Add the muthia pieces and toss gently to coat. Cook until golden on the sides. Garnish with grated coconut and cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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