Traditionally made with wheat flour, besan, and grated veggies, Muthia gets a protein-packed upgrade with tofu, making this healthy Gujarati snack even more filling and delicious! If you love muthia, then you'll love this variation. Even if you are new to muthia and want to try something different, try making this, you'll thank us later. 😄
You can also use in millet flours like bajra, and add your choice of grated veggies like bottle gourd (lauki), finely chopped palak, or methi as per your choice.
Tofu makes this traditional snack protein-rich and extra filling, and yes, no compromise in taste and flavour!! Win-win 🙌
If you are looking for more recipes with tofu, please check out tofu veg pulav and tofu capsicum curry.
Ingredients:
Beetroot- 1 medium sized (grated)
Tofu- 150 gm (grated)
Whole wheat flour- ½ cup + 2 tbsp
Besan (gram flour)- ½ cup
Red chilli powder- 1.5 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Sesame seeds- ½ tbsp
Salt- to taste
Oil- 1.5 tsp
For tempering:
Grated coconut- 4 tbsp
Sesame seeds- ½ tbsp
Curry leaves- 1 sprig
Cumin seeds- ½ tsp
Mustard seeds- ½ tsp
Oil- 1.5 tsp
Method:
🔸In a bowl, add grated beetroot, grated tofu, wheat flour, besan, spices, salt and oil. Mix well. Add water as required and knead it to a soft dough.
🔸Now, grease your palms and make small balls out of the dough.
🔸Steam muthia for 8-10 minutes.
🔸Let it cool for 4-5 minutes. Now, slice the muthias.
For tempering:
🔸Heat a kadhai, add oil, mustard seeds. Let it splutter.
🔸Then add cumin seeds, curry leaves and sesame seeds one by one and mix.
🔸Now, add muthia slices and mix well for 1 minute.
🔸Add fresh grated coconut and mix for 1-2 minutes. Switch off the stove.
🔸Beet tofu muthia is ready to be served hot. Enjoy! 😀
Notes: You can use paneer instead of tofu as well.
Give it a try and do let us know how it turns out. Share it with friends and family who would love to try new recipes. 😄
Thanks for stopping by.
Chandhini & Subhashini
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