Methi Muthia ( Steamed Version )

Methi Muthia is a delicious snack from Gujarath. This is  a healthy and delicious snack for all ages 

and specially to those who are suffering with diabetics. This dish can be made in different variations 

like steaming method or deep frying method, these days by air frying method too. Today I will be  

talking about steaming version of Methi Muthia. We all know that methi / fenugreek leave are 

slightly bitter in taste. So we will be adding few things like sugar and lemon juice to the dough to 

balance the bitterness from the methi. 

Today we will be starting with week 2 of Blogging marathon 120, my theme for the week is " All that 

can be Rounds". So  for next 3 days I will be posting the recipes which are round in shape. For day 1

 it is Methi Muthia.  Methi Muthia are traditionally given a shape of a fist. In Gujarathi language

 fist means Muthi, hence the name Muthia. Now a days to give the muthai a good  look they are

 shaped  into cylindrical log shape. But I will be given them a round shape like ball or ladoo as our 

 theme is all that can be round. Here goes the recipe.....

Ingredients:

Wheat flour 1/2 cup

Besan / Gram flour  1/2 cup

Fresh fenugreek leaves 2 cups

Grated ginger 1/2 tsp

Chopped green chili 1 tsp

Turmeric powder 1/4 tsp

Chili powder 1/2 tsp

Baking soda 1/4 tsp

Salt to taste

Sugar 2 tsps

Lemon juice 12 tsps

Oil 3 tbsp

For Tempering:

Mustards seeds 1/4 tsp

Sesame seeds 2 tbsp

Hing 1/4 tsps

Oil 2 tbsps

Preparation:

In a mixing bowl add wheat flour, gram flour, sugar, salt, chopped green chili, grated ginger, soda and mix well.

Now add oil and lemon juice  to the mixture and mix to give it a crumbly texture.

Add chopped fresh fenugreek leaves and mix.

Now add very little water to make  it a soft and smooth dough.

Add water into the steamer or idly cooker. Let the water boil a bit.

Take a steamer plate which has holes in it. Grease the plate.

Now apply little oil to your palms and make a small to medium size balls with the dough.

Plate them few inches apart on the greased plate.

Now place this plate in the steamer and cover to cook for 20 minutes.

Once done insert a toothpick or knife to check if the dough is cooked.

If the knife comes out clean that means the dough is cooked well.

To make a tempering heat oil in a flat pan, add mustard seeds, sesame seeds and hing.

When mustards seeds and sesame seeds splutter add the steamed muthia and stir it well.

Cook on medium flame till the muthia turn slightly brown and crisp.

Serve with ketchup or green chutney.

Check to see what my fellow bloggers are cooking for Blogging Marathon 120.