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How To make Vrat Ki Muthiya , Phalahari Muthiya Recipe

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Vrat ki Muthiya- Steamed sago and potato dumplings

Vrat Ki Muthiya -During  janmashtami and other fasting days we often make cutlets and pooris from potato,rajgiri and sabudana,which taste very delicious but are high in calories.So today I tried these potato and sabudana muthiyas,which taste almost like vadas ,but consume very less oil as compared to sabudana vadas and poories.
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vrat ki muthiya

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3.75 from 4 votes

Phalahari Muthiya

Vrat ki  Muthiya- Steamed sago and potato dumplings
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: fasting recipe, Snack
Cuisine: Indian Cuisine, North Indian Cuisine
Keyword: fasting recipe, muthiya, sabudana, vrat
Servings: 3 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Tapioca Pearls / Sago / Sabudana soaked
  • 2 Potatoes / Aloo boiled
  • 3/4 cup Amaranth Flour / Rajgiri Atta
  • 2 tbsp Peanut crushed
  • 2 Green chili/hari mirch chopped
  • 1 Ginger / Adrak grated
  • 1/2 tsp Lemon Juice / Nimbu Ka Ras
  • 2 tbsp Yogurt / Dahi
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • Salt / Namak to taste
  • 1/2 tsp Pepper Powder / Kali Mirch

Tempering

  • 2-3 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1.5 tsp sesame seeds /til
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Green chilies

Instructions

  • In a bowl add all the ingredients and mix well.
  • Grease your palms and make small and long roll from the mixture.
  • Grease the steamer plate and put all the rolls on it.
  • Boil enough water in a steamer and put the steamer plate in it(above the water level,can also use the rice cooker ).
  • Steam the rolls for 20 minutes on high heat.
  • Take out the plate from the steamer and let them cool down completely.
  • These rolls are soft in texture so gently slice the rolls with a greased and sharp knife.
  • Heat oil in a nonstick or heavy pan and add cumin,sesame seeds and asafoetida.
  • Now add sliced green chilies and sliced muthiya and stir fry on medium heat for around 5-7 minutes.
  • Keep turning the sides in between till they become golden in colour.
  • Serve with Fruit and nut chutney or date chutney.

Reader Interactions

Comments

  1. Sakshi

    Looks yummy …….will surely try for ekadasi…..thankyou!

  7. Priti S

    Looks yum ..I make sabudana aloo tikki instead of vada ….this is great idea …shall try

3.75 from 4 votes (4 ratings without comment)