Carrot Muthia / Steamed savoury carrot cake from Gujarat

Muthia is a 'no-onion-no-garlic' recipe from Gujarat. And I was introduced to muthias by Mrs.Shefali Arvind.  

This recipe is from a book presented to me by Shefali - 'Gujarati Cook Book' by Kanchan Gopal Kabra.

Muthia is a steamed savory log cake which is then chopped and sauteed in oil. Shefali tells me that the steamed logs taste excellent with some ghee. Next time, will try.

Usually Muthias are made with (old) rice, pumpkin, methi / fenugreek leaf or cabbage. Here I have made Muthias with Carrot.

Ingredients:

Rava / semolina - 1/3 cup

Aata / wheat flour -  1/2 cup (minus 1 tbsp)
Kadalamav / besan / chick pea flour - 1 tbsp
Salt - to taste
Turmeric powder - 1 pinch
Kayam / asafoetida powder - 1/2 tsp
Sugar - 1/2 tbsp
Chilly powder - 1/2 tbsp
Green chilly paste - 1 tbsp
Curd - 1&1/2 tbsp
Coriander leaf - 3 tbsp
Carrot - 1 (medium) grated
Lemon juice - 1 tbsp
Oil - 1 tbsp

Tadka:

Oil - 2 tbsp

Jeera - 1 tbsp

Asafoetida powder / kayam - 1/2 tsp

Til seed / ellu - 1 tbsp

Curry leaf - 1 sprig

Ground nut / kappalandi - 2 tbsp

Method:

Mix all above ingredients (except those mentioned under tadka) and make a thick dough. Add water, if necessary, little by little. The dough must not be very loose, but must hold shape.

Make 2 logs of 2 inch diameter and steam (like idly) over water for 15-20 minutes.
When knife is inserted in the middle, it should come out clean.

If it does not come out clean, steam a further 5 minutes.

Cool a bit and cut into disc of 1 inch thickness.

Heat the oil and splutter jeera.

Now fry the groundnuts. Once they start popping / changing colour add asafoetida powder, til seed and curry leaf.

Sauté the cut muthias in this till edges get slightly brown.

Serve with Green chutney.