Instructions:
- Prepare the Muthiya Dough:
a. In a mixing bowl, combine the Upvas flour, grated boiled potatoes, grated bottle gourd, grated carrot, grated cucumber, roasted peanuts, green chili paste, grated ginger, sendha namak, cumin seeds, black sesame seeds (if using), grated coconut (if using), and fresh coriander leaves.
b. Add 2 tablespoons of ghee (clarified butter) or oil to the mixture.
c. Mix all the ingredients well and knead them into a firm dough. If the dough feels dry, you can add a little water or yogurt to bind it together.
- Shape the Muthiya:
a. Divide the dough into small, equal-sized portions and roll them into cylindrical or oval-shaped logs.
b. Place the shaped muthiya on a greased plate or tray.
- Steam the Muthiya:
a. Heat water in a steamer or idli steamer.
b. Once the water is boiling, place the plate or tray with the shaped muthiya inside the steamer.
c. Steam the muthiya for about 15-20 minutes or until they are cooked through. You can insert a toothpick or knife into a muthiya to check if it comes out clean, indicating they are done.
- Cool and Slice:
a. Allow the steamed muthiya to cool down for a few minutes.
b. Once cooled, slice the muthiya logs into rounds or oval slices, as desired.
- Fry the Muthiya:
a. Heat ghee or oil in a shallow pan over medium heat.
b. Carefully place the sliced muthiya in the hot ghee or oil.
c. Shallow fry the muthiya until they turn golden brown and crispy on both sides. This should take about 5-7 minutes, turning them as needed.
d. Remove the fried muthiya from the ghee or oil and place them on paper towels to drain any excess oil.
- Serve:
a. Your Farali Muthiya is ready to be enjoyed as a delicious and crunchy snack or side dish during your Ekadashi or Vrat fasting.
Cooking Time: The estimated cooking time for this recipe is approximately 45-60 minutes, including preparation, steaming, and frying. It may take longer if you are making a larger quantity of muthiya.