Methi Muthiya
Ingredients for Methi Muthiya
2.5 Cups Fresh Methi (Fenugreek) Leaves
1.5 Cups Atta, Wheat Flour
0.5 Cups Besan, Gram Flour
1 tbsp Sesame Seeds
1 tsp Green Chilli Paste
1 tsp Fresh Ginger Paste
2 tbsp Lemon Juice
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Sugar
1 tbsp Oil
To Taste Salt
As Required Water
Ingredients for Tempering
1-2 tbsp Oil
1 tsp Rai, Mustard Seeds
1 tbsp Til, Sesame Seeds
A Few Curry Leaves
A Pinch Hing, Asafoetida
Instructions
Making the Dough for Methi Muthiya
Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
Mix together atta, besan, red chili powder, turmeric, green chili paste, ginger paste, sesame seeds, sugar, and salt.
Add the chopped and washed methi leaves. Mix well.Add the lemon juice. Mix well.
Using a little water, mix to create a firm yet pliable dough.
Add 1 tbsp oil. Mix well.
Set aside for 5 minutes.
Making the Methi Muthiya
Divide the dough into 2 halves.
Roll each half into a log about 1.5" in diameter.
In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
Bring the water to a boil.
Place the rolls in a steamer or a flat colander
Steam the rolls for 7 to 10 minutes.
Turn off the heat and let the rolls cool a bit.
Be careful not to over steam the Muthia; otherwise, they will become tough.
You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
Note :
Here use wheat atta & dal rice murmurs atta not cheap peas atta & dahi because of curd & methi bhaji pl use only one or two table sp water hare Krishna hari hari very healthy easy to digest yesterday all Methi leaves to take out from Gopinath garden the aroma is so good it’s very easy to grow methi bhaji
No no that is dal rice kukura atta it’s call Handava atta but from any Indian store Mataji pl forgive me so mistake because cheap peas atta little hard to digest so use dal rice murmurs atta Hare krishana hari hari Guranga
2.5 Cups Fresh Methi (Fenugreek) Leaves
1.5 Cups Atta, Wheat Flour
0.5 Cups Besan, Gram Flour
1 tbsp Sesame Seeds
1 tsp Green Chilli Paste
1 tsp Fresh Ginger Paste
2 tbsp Lemon Juice
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Sugar
1 tbsp Oil
To Taste Salt
As Required Water
Ingredients for Tempering
1-2 tbsp Oil
1 tsp Rai, Mustard Seeds
1 tbsp Til, Sesame Seeds
A Few Curry Leaves
A Pinch Hing, Asafoetida
Instructions
Making the Dough for Methi Muthiya
Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
Mix together atta, besan, red chili powder, turmeric, green chili paste, ginger paste, sesame seeds, sugar, and salt.
Add the chopped and washed methi leaves. Mix well.Add the lemon juice. Mix well.
Using a little water, mix to create a firm yet pliable dough.
Add 1 tbsp oil. Mix well.
Set aside for 5 minutes.
Making the Methi Muthiya
Divide the dough into 2 halves.
Roll each half into a log about 1.5" in diameter.
In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
Bring the water to a boil.
Place the rolls in a steamer or a flat colander
Steam the rolls for 7 to 10 minutes.
Turn off the heat and let the rolls cool a bit.
Be careful not to over steam the Muthia; otherwise, they will become tough.
You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
Note :
Here use wheat atta & dal rice murmurs atta not cheap peas atta & dahi because of curd & methi bhaji pl use only one or two table sp water hare Krishna hari hari very healthy easy to digest yesterday all Methi leaves to take out from Gopinath garden the aroma is so good it’s very easy to grow methi bhaji
No no that is dal rice kukura atta it’s call Handava atta but from any Indian store Mataji pl forgive me so mistake because cheap peas atta little hard to digest so use dal rice murmurs atta Hare krishana hari hari Guranga
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