Muthiya

Muthiya

Ingredients:

For the Muthiya:

• 1 cup fresh fenugreek leaves finely chopped
• 1 cup chickpea flour
• 2 tablespoons semolina
• 1 tablespoon rice flour
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon baking soda
• 2 tablespoons yogurt
• 2 tablespoons oil
• Salt to taste

For Tempering (Tadka):

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon sesame seeds
• A pinch of asafoetida
• 6-8 curry leaves
• 2-3 green chilies, chopped
• 1 tablespoon sesame seeds

Instructions:

For the Muthiya:

• In a mixing bowl, combine the chopped fenugreek leaves, chickpea flour, semolina, rice flour, red chili powder, turmeric powder, cumin seeds, baking soda, and salt.
• Add yogurt and 2 tbsps of oil to the mixture. Mix well.
• Knead the mixture into firm dough. If it's too dry, sprinkle a little water to bind the dough.
• Divide the dough into small portions and shape them into cylindrical or oval-shaped muthiyas.
• Now place the muthiyas in a greased steamer and steam cook for 15 mins.

For Tempering:

• Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, and a pinch of asafoetida.
• Add the chopped green chilies and curry leaves. Sauté for a minute.
• Place the steamed muthiyas in the pan and reduce the heat to low. Sauté on low heat for about 5 mins, turning them occasionally to ensure even cooking.
• They should become firm and golden brown. Remove the muthiyas from the pan and let them cool for a few mins.
• Cut the muthiyas into small round slices or as per your preference.
• You can serve Methi Muthiya as is or with a side of green chutney or tamarind chutney.
• They are delicious as a tea-time snack or a side dish.