Monday, 18 May 2009

Sekela lot na muthiya

This is Gujarati recipe. Many Gujarati's make this with coarse wheat flour. In my house we specially make sekelo lot to make muthiya.

Refer to sekelo lot recipe in my blog to check how to make sekelo lot. There are other recipes you can make with sekelo lot. Recipe for Sekelo lot

Sekelo lot is combination of wheat, rice and dal. Whole wheat , rice and dal are roasted dry separately and later mixed and grind to coarse flour. We call it sekelo lot. Ratio is 2:1:1/2 of wheat: rice: toor dal. I.e. 2 cups of wheat, 1 cup of rice and 1/2 cup of dal.

This is very good healthy recipe. In hectic life gives good combination of fiber, carbohydrate and protein.


Sekelo lot: 1 cup
Bottle gourd/ dudhi: 1/2 cup grated
Chili and ginger paste: 2 tbs
Turmeric: 1/2 tbs
Red chili powder: 1 tbs
Salt to taste
Hot milk: 1 cup (you can add hot water + 2 tbs of oil instead)
Eno: 1tbs
Lime juice: 2tbs
Sugar: 1tbs
Garam masala: 1/2 tbs

For tadka:
Oil: 3-4 tbs
Kadi patta/ Curry leaves: 5-6
Til/ sesame seeds: 2tbs
Mustard seeds: 1tbs

Add all the dry ingredients together. Mix well. Now slowly add milk and mix together. Just milk just enough to roll out small balls.

Set aside for 10-15 minutes.

Sekelo lot will soak water and after 15 minutes you might need to add extra milk or water.

As shown in the photo using palm make small rolls. Put all muthiya on steamer.

Steam on medium flame for 25-30 minutes.

To check if muthiyas are cooked insert knife in muthiya and knife should come out clean. This trick you can use to check cake, idali, dhokals etc.

Let muthiya cool off for 5 minutes. Cut them into small rings.

Heat pot and add 3-4 tbs of oil. Add til, mustard seeds and let it crack. Add curry leaves and add muthiya. Mix them well with oil and let it cook till muthiya are slightly brown.

Muthiyas can be enjoyed with coriander chutney (refer to the recipe in my blog.), chundo or any form of pickle.

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