Farari Muthiya

• In a mixing bowl, combine the Farari flour, grated boiled potatoes, grated bottle gourd, grated carrot, grated cucumber, green chilli paste, grated ginger, sindhav salt, cumin seeds, black sesame seeds (if using), grated coconut (if using), and fresh coriander leaves.
  

• Add 2 tablespoons of ghee or oil to the mixture.
  

• Mix well and knead into a firm dough. If the dough feels dry, add a little water or yoghurt to bind it together.

• Divide the dough into small, equal-sized portions and roll them into cylindrical or oval-shaped logs.

• Place the shaped muthiya on a greased plate or tray.

• Heat water in a steamer or idli steamer.

• Once boiling, place the plate or tray with the shaped muthiya inside the steamer.

• Steam for 15-20 minutes or until cooked through. Check by inserting a toothpick or knife—if it comes out clean, they are done.

• Allow the steamed muthiya to cool for a few minutes.

• Once cooled, slice into rounds or oval pieces as desired.

• Heat ghee or oil in a shallow pan over medium heat.

• Carefully place the sliced muthiya in the hot ghee or oil.

• Shallow fry until golden brown and crispy on both sides (about 5-7 minutes), turning as needed.

• Remove and place on paper towels to drain excess oil.

Your Farari Muthiya is ready to be enjoyed as a crunchy and delicious snack or side dish during Ekadashi or Vrat fasting.