Watermelon Muthiyas
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Have Made It
Made by Culinary Institute of America, this recipe goes well with Watermelon Raita.
Ingredients
Tempering
Instructions
- 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.
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