Steamed balls of Fenugreek and Wheat flour mixed with spices. This nutritious dish is from Gujarat. The Muthias can be deep fried and served with Tea. This is added to Undhiyo dish.
Cuisine: Gujarat
Ingredients:
1tbsp Oil or Oil for deep frying is needed for deep-fried Muthiyas
2tsp Mustard Seeds
1/4 tsp Asafoetida
Few Curry Leaves
For the Muthia/Kababs:
1 Cup Wheat Flour
1/2 Cup Besan / Gram Flour
1/4 Cup Rawa / Semolina
1 big bunch Methi/Fenugreek Leaves, Chopped finely
2 tbsp Ginger Paste
1 tbsp Lemon Juice
2 tsp Sugar
1 tsp Jeera / Cumin Seeds, Crushed
2 tsp Oil
1/4 tsp Turmeric Powder
2 tbsp Green Chili Paste
Salt to taste
Method:
Mix together all the ingredients for the muthia/kababs, to make a smooth dough.
Use water only if required. Divide the dough into muthia/kababs, the size of a lemon.
Place the muthia/kababs on a greased plate, leaving enough space between each one of them. Steam them for 15 minutes.
Check if it is cooked by inserting a knife into them, the knife should come out clean. Remove and keep them aside. Heat Oil in a kadai/pan and add the Mustard seeds and asafoetida. When the mustard seeds crackle add the curry leaves.
Add the muthia/kababs into the seasoning and toss for a minute.
Serve hot garnished with Coriander leaves and your choice of Chutney.
Deep fried Muthias:
After dividing the dough into muthia/kababs, the size of a lemon, you can deep fry them in hot oil.
Turn them to evenly brown.
Remove on a rack.
Serve hot.
Hot Tea and various chutneys and sauces go very well with this dish.
