Methi Na Muthia

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

Serves: 5

Ingredients

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)

Method

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.

For seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds (jeera)

2 tablespoon sesame seeds (black til seeds)

Method

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.