Watermelon Muthiyas
5
servingsIngredients
- Batter
8 oz. Besan (chickpea flour)
4 oz. Millet flour
4 oz. Corn flour
1 Tbsp. Granulated sugar
1/2 tsp. Turmeric powder
1/4 tsp. Asafetida, gluten-free
2 Tbsp. Vegetable Oil
1/2 tsp. Green chili, minced
2 pieces Fresno chilies, minced
3 Tbsp. Cilantro, chopped
1 cup Watermelon rind, shredded
3/4 cup Watermelon flesh, shredded, divided
1 cup Watermelon Juice
- Tempering
3 Tbsp. Vegetable oil
12 pieces Curry leaves
1 tsp. Black mustard seeds
1/2 tsp. Asafetida, gluten-free
- Watermelon Raita
per taste Watermelon Raita, recipe follows
Directions
- Set up the steamer: In a heavy-based pot, pour about 2 inches of water. Place a fitted steamer basket on top, ensuring the basket stays above the boiling water. The basket should fit snugly.
- For the batter: In a mixing bowl, combine all dry ingredients and mix well. Mix in the oil, chilies, cilantro, shredded watermelon rind and ¼ cup of the watermelon flesh.
- Gradually pour watermelon juice as needed to make a very soft, moist, and sticky batter (you may not need all of it).
- Cut five 8" x 8" parchment paper squares and line them side by side.
- Lightly oil your hands. Shape the batter into small logs, approximately 125 grams each.
- Place each log in the middle of a parchment paper square. Top each log with the remaining ½ cup of shredded watermelon.
- Carefully lift the sides of the parchment to create a small pocket and gently place them in the steamer basket.
- Repeat for all logs and steam for 15 minutes or until the center is cooked through.
- Slice the cooked, steamed logs into rounds and arrange them evenly on a serving platter.
- For tempering: Heat 3 Tbsp oil in a small pot. Add all tempering ingredients to the hot oil and drizzle over the sliced muthiyas.
- Serve hot with cold Watermelon Raita and hot chai.
Watermelon Raita
1
PintIngredients
1 pint Greek yogurt
1 tsp. Ground cumin, toasted
1 tsp. Sea salt
3 tsp. Sugar
3 Tbsp. Watermelon flesh, cut into small cubes
2 Tbsp. Red Beets, cooked, cut into small cubes
2 tsp. Oil, tempered with ginger & curry leaves (optional)
Directions
- Combine yogurt, cumin, salt, and sugar. Mix well and chill.
- Transfer mixture to a serving bowl. Just before serving, top with diced watermelon and beet, and tempered oil. Fold a few times to make pink swirls and serve immediately.
