Ingredient:
3 cups fenugreek leaves (methi leaves), chopped
1 1/2 cups wheat flour
1/2 cup gram flour/chickpea flour
1 tbsp fine wheat semolina
1 tbsp sesame seeds
2 tbsp green chili and ginger mix, made of 2 green chilies and 1/2 inch ginger
1/4 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp lemon juice
a pinch baking soda
1 tsp sugar
1 tbsp oil
salt to taste
water as needed
1/2 tsp mustard seeds, for the tempering
1 tbsp sesame seeds, for the tempering
8-10 curry leaves, for the tempering
2 pinches hing/asafetida, for the tempering
Method:
Wash fenugreek leaves. Pat dry them. Finely chop, keep aside.
Take a mixing bowl. Add wheat flour, fine semolina, gram flour, methi/fenugreek leaves, green chili-ginger mix, red chili powder, turmeric powder, sugar, oil, sesame seeds, baking soda, lemon juice and salt. Knead them to form a smooth, firm, and pliable dough. Add a little water only if needed. Keep the dough covered for 5-10 minutes.
Apply oil on your palm and shape the dough to a 1 1/2 inch diameter log. Place this log on a perforated plate inside the cooker or steamer. Steam cook for 8-10 minutes on a medium high fire.
Take out the cooked log. Chop it into about 1/2 inch thick slices when it is still warm.
Now, you have to add tempering to the muthias. Heat some oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Let the mustard crackle.
Place the slices on the pan, one touching the other. Fry them till golden on both sides.
Mouth watering fenugreek leaves steamed dumpling(methi muthiya) is ready to serve. Eat them hot or warm. Enjoy the taste!
3 cups fenugreek leaves (methi leaves), chopped
1 1/2 cups wheat flour
1/2 cup gram flour/chickpea flour
1 tbsp fine wheat semolina
1 tbsp sesame seeds
2 tbsp green chili and ginger mix, made of 2 green chilies and 1/2 inch ginger
1/4 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp lemon juice
a pinch baking soda
1 tsp sugar
1 tbsp oil
salt to taste
water as needed
1/2 tsp mustard seeds, for the tempering
1 tbsp sesame seeds, for the tempering
8-10 curry leaves, for the tempering
2 pinches hing/asafetida, for the tempering
Method:
Wash fenugreek leaves. Pat dry them. Finely chop, keep aside.
Take a mixing bowl. Add wheat flour, fine semolina, gram flour, methi/fenugreek leaves, green chili-ginger mix, red chili powder, turmeric powder, sugar, oil, sesame seeds, baking soda, lemon juice and salt. Knead them to form a smooth, firm, and pliable dough. Add a little water only if needed. Keep the dough covered for 5-10 minutes.
Apply oil on your palm and shape the dough to a 1 1/2 inch diameter log. Place this log on a perforated plate inside the cooker or steamer. Steam cook for 8-10 minutes on a medium high fire.
Take out the cooked log. Chop it into about 1/2 inch thick slices when it is still warm.
Now, you have to add tempering to the muthias. Heat some oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Let the mustard crackle.
Place the slices on the pan, one touching the other. Fry them till golden on both sides.
Mouth watering fenugreek leaves steamed dumpling(methi muthiya) is ready to serve. Eat them hot or warm. Enjoy the taste!
