Methi Na Muthia
A traditional steamed Gujarati dish, made of besan (gram flour), atta (wholewheat), sooji, chopped methi leaves and seasoning. Recipe from The Gujarati cook book by Kanchan Kabra !!!
Preparation time: 15 minutes
Cooking time: 45 minutes
75 g semolina (sooji / rawa)
220 gran wholewheat (atta)
45 g besan (gram flour)
1 cup (200 g) chopped methi leaves (fenugreek leaves)
2 tablespoon green chilli paste
½ teaspoon turmeric powder
40 g sugar
75 g curd
Juice of a lemon
3 tablespoon chopped coriander leaves
3 tablespoon oil (or 1 – 3 tablespoon)
¾ teaspoon salt (or to taste)
For the muthia:
In a wide bowl, combine all the ingredinets for the muthias and make a soft dough. Do not add water to make the dough. Make a soft dough only with curd.
Divide the dough into four parts and roll them into cylindrical rolls, each about a palm’s length.
Arrange these muthia rolls in a steamer( or in a pressure cooker – without weight) and steam for about 25 – 30 minutes until done and soft.
Cool and slice the cylindrical rolls.
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
2 tablespoon sesame seeds (black til seeds)
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and sesame seeds. Fry on a low heat until crisp and fragrant.
Add muthias and mix well. Cook for another 10 minutes till they appear to be roasted.
Garnish with chopped coriander leaves and serve hot.