Sabudana Muthiya

Ingredients

• Sago – 1 cup
• Water – ¾ cup, for soaking
• Boiled potato – 1 large, cooled, peeled and mashed smooth
• Roasted peanuts – ⅓ cup, cooled and coarsely ground
• Rajgira flour – ¼ cup, plus 1 to 2 tbsp if needed
• Green chilli-ginger paste – 1 tbsp
• Cumin seeds – 1 tsp, divided
• Sesame seeds – 1 tsp
• Lemon juice – 1 tbsp
• Sugar – ½ tsp, optional
• Rock salt for fasting, or regular salt – as needed
• Oil – 1 tbsp, plus for greasing
• Coriander – 2 tbsp, chopped

Method

1. Rinse the sago until the water is nearly clear. Add ¾ cup water and soak for 4 to 6 hours. A pearl should crush easily with no hard centre. Drain for 10 minutes if any water remains.
2. Combine the soaked sago with cooled mashed potato, peanut powder, rajgira flour, chilli-ginger paste, half the cumin, coriander, lemon, salt and optional sugar.
3. Mix and squeeze gently until it holds together. If wet and sticky, add rajgira flour one tablespoon at a time; if crumbly, add only 1 to 2 teaspoons water. The mixture should form a log without cracking badly.
4. Grease the steamer plate and your hands. Shape the mixture into 3 or 4 short logs about 3 cm thick, leaving space between them. Bring the steamer water to a full boil before placing the plate inside.
5. Steam covered over medium heat for 12 to 15 minutes. Insert a knife into the centre: it should come out without wet paste. Over-steaming can make the muthiya heavy.
6. Remove the plate and cool the logs for 8 to 10 minutes so they firm up. Cut them with an oiled knife into slices about 1.5 cm thick; cutting while very hot can break them.
7. Heat oil in a wide pan over medium heat. Add the remaining cumin and sesame; when they crackle, arrange the slices in one layer.
8. Cook for 2 to 3 minutes per side until lightly golden at the edges. Turn gently with a broad spatula, finish with a squeeze of lemon if desired and serve warm.