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Methi Muthiya is a popular snack from Gujarati cuisine. It can be deep fried, steamed or baked.
Beasn (chickpea flour) - 1 cup
Suji (semolina) - 2 tbls spns
Methi (fenugreek leaves) (methi) - 3/4 cup washed and finely chopped(make sure its not bitter)
Ginger paste or grated ginger- 1 tblspn
Chilli powder - 1 tspn
Green chilli paste
Turmeric powder - 1tspn
Coriander powder - 1 tspn
Cumin powder - 1 tspn
Sesame seeds(white til) - 2 tbls spns
Ajwain - 1/4 tspn
Saunf - 1/2 tspn
Lemon juice - 1 tbls spn
Baking Soda - 1 pinch
Oil - To deep fry or shallow fry
Oil - 1 tbls spn to add in mixture
Water or dahi(curd to make the dough)
Water to steam the muthiyas
To temper the steamed muthiya
Heeng (asafoetida) - 1 pinch
Oil-2 tbls spns
Sesame seeds - 1 tspn
Rai (mustard seeds) - 1/2 tspn
Curry leaves - 7-8
Green coriander leaves chopped to garnish
In a bowl mix all dry ingredients - beasn,methi leaves,semolina,spices,salt,oil and mix them well.
Add 1 tbls spoon oil and rub the mixure. Now add required quantity of curd or water to make a soft dough. Iti s sticky. Keep the dough aside for 10 mnts.
After 10 mnts make 2 portions of the dough(1 for fried muthiya, other for steamed).
For Steaming make long cylindrical thin rolls (sausage shape) and steam them for 10-15 mnts like we do for dhokla. Can steam in pressure cooker also. Check them by pricking a pick if it comes out clean means its properly steamed.
After steaming let them cool for some time then slice them. To temper take 1 tbl spn oil in a pan heat the oil. Add mustard seeds,jeera, asafoetida,curry leaves and sesame seeds. When they crackle put sliced muthiya and cook for 1 mnt. Garnish with coriander leaves and serve hot with green chuteny.
For shallow or deep fried muthiyas -
Make small bullet shape(not too thick) muthiyas and roll them on sesame seeds. The dough is sticky so grease the palms
before making the shapes. Shallow or deep fry them on low flame
till they become brown and crisp. Serve with chutenies.
1.Make sure methi is well washed and not bitter. If its bitter then mix some salt with chopped methi and after 10 mnts squeeze that to take away the bitter juice.
2. The amount of lemon juice should be considered if you are also using curd to need the dough.Same with red chilli and green chilli paste.
3. Do not steam for long time.It dries and hardens the muthiyas
4. Fry on low flame for long time.