Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Protein density:
- 42.00%
Output:
- 20-22 pieces
Time:
- Prep Time: 10-12 minutes
- Cooking Time: 25-30 minutes
Recipe Macros: Defatted Soya Low Carb Lauki Muthiya
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 307 kcal | 32.1 g | 10.2 g | 30.9 g | 21.6 g |
Ingredients: Defatted Soya Low Carb Lauki Muthiya
| MACRO INGREDIENT | QTY | MICRO INGREDIENT | QTY |
|---|---|---|---|
| Defatted Soya Flour | 40 g | Ginger | 1 inch |
| Low Carb Flour | 20 g | Green Chilly | 1 piece |
| Sooji | 10 g | Lemon Juice | 1.5 tsp |
| Grated Bottle Gourd | 80 g | Turmeric Powder | 1/8 tsp |
| Sesame Seeds | 2 g | Baking Powder | 1/8 tsp |
| Oil | 8 g | Coriander Leaves | |
| Red Chilli Powder | 1/8 tsp | ||
| Asfoetida | a pinch | ||
| Mustard Seeds | |||
| Salt | as per taste | ||
| Jeera Seeds | optional |
Procedure : Preparing Muthiya
- Mix defatted soya flour, low carb flour, sooji, spices, ginger chilly paste, baking soda, grated bottle gourd, lemon juice, oil (2 g) and bind it into a dough (little softer than chapati) using little water at a time.
- Make 2 logs from the dough, brush a steamer with oil (1 g) and steam the logs in the steamer for 18-20 minutes.
- After 18-20 minutes, open the steamer and check the muthiyas with a knife. If it comes out clean, the muthiyas are done.
- Remove from steamer, let them cool for 5 minutes and cut in roundels.
Procedure : Cooking Muthiya
- Heat 5 ml oil in a non stick pan and add mustard, jeera, sesame seeds and asafetida.
- Once it starts spluttering, add the muthiyas and stir fry for 3-4 minutes.
- Garnish with coriander leaves and serve with green chutney.
Outcome:
Dark brown colour, Tangy
Shelf Life:
Consume immediately or within 3-4 hours after preparation.
Storage Instructions:
Store in a closed container for maximum 1 day in refrigerator.
Additional Info:
- You can replace defatted soya flour with finely sieved soya chunks flour.
