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Millet Methi Muthia
This recipe uses standard measuring cups. 1 cup=250 ml
Course
Snack
Cuisine
Gujrat
Keyword
Methi, fenugreek leaves, muthia
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
35
pieces
Author
Rama G
Ingredients
1
cup
jowar flour
1/4
cup
sattu flour
2
cups
washed, cleaned and finely chopped methi leaves
1
tbsp
ginger green chilli paste
1
tsp
chilli powder
1
tsp
coriander seeds powder
1/2
tsp
cumin powder
1/8
tsp
asafoetida
1/2
tsp
turmeric powder
2 to 3
tsp
jaggery powder
1
tsp
caraway seeds (ajwain / omam)
2
tsp
sesame seeds
salt to taste
1
tbsp
curd (I used my groundnut curd)
1
tbsp
lime juice
Instructions
Mix both flours thoroughly and set aside.
In a bowl add all ingredients to methi leaves and mix well.
Keep for 10 minutes. The mixture will leave water.
Now add the flour and knead to a stiff dough. Check for spice levels before kneading.
You may not need any extra water for binding. If at all, only a few tbsp of water might be required.
Divide the dough into small gooseberry sized balls and roll in to oval shaped balls.
Steam for 15 to 20 minutes.
Preheat the oven to 200˚C. Spread the muthias in a baking sheet on a baking tray and bake for 15 mts. Turn them and bake for another 15 minutes.
If you do not want to bake, you can sauté them without oil in a heavy bottomed skillet till they become brown.
Notes
If you want you can shallow fry the muthias in a pan with little oil.
Baking time differs for each oven. Check if the muthias are done and crisp.