The Muthia, a shallow steamed and oil baked delicacy is a family food legacy, coming from my grandmothers` mother, Lili Ba. This is something I discovered recently.Originally in the normal gujrati way Muthia is first steamed and than cut into pieces and then put into a pan, tadka is layed on these pieces. This is something I only discovered when I got married, coz that’s how my mother-in-law made it. So when I told her this was not the muthia, we made, she looked puzzled. From the time I grew up, my imagination of muthia was the big round dumplings with delicious fillings steamed and slightly brown on the sides. Over the years I had shared this delicacy with friends and collegeous at work, and they had all cherished it and wondered what it was, coz they hadn’t heard of this kind of gujrati delicacy in their life. Although they had picked up muthia`s from the shop, but it did not resemble anything like this
The Great Discovery
Obviously all these years, I had no interest in cooking, so I had never bothered to ask my mom or grand mom about the muthia, but one morning, I really wondered who had invented this dish, or was is a traditional food of our community. My Mom quickly replied, this is Lili ba`s invention. Lilavati ba is my grandmothers mother, all her grandchildren, including my parents and their siblings vouched about her great cooking skills, and how she had taught them to eat karela and all. I always thought her food was the typical gujrati, which I never would never have been interested in anyways, but I discovered today that one of my favourite gujrati snacks, the Muthia was invented by Lili Ba
Dadi, tells me, that every one in the family was fond of this muthia, it was the quickest snack to make, she made various combinations, from kothmari muthia, which she had made for Dadi, and Sudhin uncle one evening, when she was running late to go home. She even made it for dinner sometimes as her husband, popularly known as Bhai also cherished it
Why was it invented?
I really wonder why Ba, invented this recipe. One thought is considering she had a such a large family( 11 children) and various cousins children’s or cousins, she thought this would be a great idea, to cut the cooking time, and the result was a new delicacy. I don’t know when she invented this, but maybe some of you from the choksey family might remember so, I can add on to it
Variations in the dish
I have no idea, how many of Ba`s children and their families, still make this delicacy, but I can tell you that Dadi and My Dad have gone out of the way to take this delicacy across the world.
Dadi invented the American version of Muthia, in manner of the baked muthia, put all the ingredients in the bowl and bake it in a oven, they come out like small pieces of cake, taste is same, only more presentable.This is very famous in Memphis and good knows how many parts of United states.People across the world love this. They have taken recipes from dadi and made it
Papa loved to experiment so he made muthia`s of various kind, ranging from mixed vegetable, to palak and more
Here is Ba`s Recipe for you all
Ingredients
1 small cup Rava
1 big tablespoon chana atta
Ginger- chilli paste
1 Cabbage grated
1 Onion grated optional
half simla mirch grated
2 tablespoons oil
hing( Asofedia)
Salt
Sugar
For cooking
Tal(Sesame seeds)
Rai( Mustard seeds)
Little oil
Mix all the ingredients above well, into a batter do not add water. Take a nonstick pan, add oil, mustard seeds, sesame, as they crackle, turn of the gas and put it down, make small dumplings of the batter and put it in the pan, let it cook on slow fire, tossel it to the other side, once one side is brown. After both sides of the dumpling are brown cook it for 2-3 mins more and they ready to be served
