Methi Muthia

Ingredients:

2 cups besan (gram flour)

2 1/2 cups finely chopped methi leaves

1 tsp salt (or as required)

2 tsp sugar

2 tbsp fine rava or sooji (cream of wheat)

2 tsp white sesame seeds

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp red chili powder

2 tbsp ginger-green chili paste

1/4 tsp baking soda

2 tbsp lemon juice

water as needed to make dough 

2 tbsp oil

1 tsp mustard seeds 

1 tsp white sesame seeds

curry leaves few finely chopped

 hing little

 

Preparations

Add all the above ingredients in a big bowl.

Combine the ingredients thoroughly..

Mix the ingredients and set aside for 15 to 20 minutes. The fenugreek leaves will release water in this time. So, you will know how much water to add later. 

add water as needed to make a pliable dough.

 

To make steamed muthia shape the dough into a length of 4 to 5 inches sausage type rolls. Place them on a greased tray.

Grease a baking tray or pan with neutral flavored oil. You can spread some oil in your palms while shaping the dough.

Heat sufficient water  in a deep pan with a trivet placed on it. When the water becomes hot,  carefully place the greased tray on the trivet in the pan. Cover and steam the muthia for 10 to 12 minutes.

 The muthia should be perfectly steamed and cooked. Check with a tooth pick or knife to see for doneness. If its properly steamed, then the dough will not stick to the tooth pick and will come out clean.

Once the muthias are cooled, cut them into small rounds 

Heat  oil in a pan or kadai . Add mustard seeds,  sesame seeds,  curry leaves and  pinch asafoetida. Stir and let the mustard seeds crackle. 

 

Add the sliced steamed muthia to the tempering and sauté for 2 to 3 minutes on medium heat.

 

To make Fried Muthia

Once you've needed the dough, shape them with your fist to get the finger marks, fry in medium hot oil, once brown, drain on kitchen paper to remove excess oil and serve hot.

 

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