Methi Muthia
Methi Muthia is a steamed , healthy guilt free gujarati snack.It always finds a place in all gujarati households and I got this recipe from Tarla Dalal website.I had this at the famouus Rajdhani restaurant here in Bangalore.I have made this with methi but can also be made with palak,peas,cabbage and mixed veggies too.It requires very less oil so you can have it safely.I also learnt that though traditionally it is made with besan,it can also be made with jowar and bajra flours.See below the tasty recipe of Methi Muthia.
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Methi Muthia is a steamed , healthy guilt free gujarati snack.It always finds a place in all gujarati households and I got this recipe from Tarla Dalal website.I had this at the famouus Rajdhani restaurant here in Bangalore.I have made this with methi but can also be made with palak,peas,cabbage and
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
Ingredients
- 1 cup methi Leaves | (chopped)
- 4 tbsps Besan / Gram Flour |
- 1 tsp red chilli Powder |
- pinch baking soda | a
- 1 tsp sugar |
- salt | as per taste
- 1 tsp curd |
- 1/2 tsp turmeric Powder |
- 2 tsps coconut (grated) |
- a few coriander leaves |
- 1/2 tsp mustard |
- 1/2 tsp Sesame Seeds White |
Ingredients
|
|
Instructions
- Take in a wide bowl besan,red chilli powder,turmeric powder,salt,sugar,baking soda and methi leaves.Add a little water and make a soft dough.Add oil and knead again.Keep aside for half an hour
- Add a little water and make a soft dough.Add oil and knead again.Keep aside for half an hour.
- Make small elongated cylindrical shapes out of the dough as shown.
- Steam it for 10-15 minutes.
- Once steamed allow it to cool
- Cut the steamed cylindrincally shaped muthias into roundels.
- In a pan add oil and add mustard seeds to crackle.
- Add muthia roundels followed by sesame seeds.Mix well
- Add now grated coconut and fresh coriander leaves
- Mix well.
- Methi Muthia is ready.Enjoy with hot tea.
Recipe Notes
Notes.
Make the dough without lumps for proper steaming.
Sprinkle red chilli powder on top just before serving for extra spiciness.
Add asafoetida while tempering if you want.
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