1tablespoonwateror curd (yogurt) - add more if required
2.5cupschopped methi leaves(fenugreek leaves)
2teaspoonsugar or as required
1teaspoonsalt or as required
2tablespoonrava(sooji or cream of wheat or semolina)
2teaspoonwhite sesame seeds
½teaspoonred chili powderor cayenne pepper
2tablespoonginger green chili paste
water for steaming the muthia
oil for frying the muthia
for tempering the steamed muthia
1teaspoonwhite sesame seeds
1sprig of curry leaves
for garnishing the steamed muthia
few chopped coriander leaves
some freshly grated coconut
preparing methi muthia dough
Mix all the ingredients except water/yogurt.
Keep aside for 15-20 minutes.
Add water and make a smooth dough.
making the steamed muthia
From half of the dough, make sausage shaped long rolls and place them in a greased container.
Steam these rolls for 17-20 minutes or till done.
Once warm and cooled, slice the steamed rolls.
Temper the ingredients mentioned in the tempering list above.
Add the sliced muthia and fry for 2-3 minutes.
Serve hot or warm garnished with some chopped coriander leaves and grated coconut
making the fried muthia
Make small elongated cylindrical rolls from the remaining half of the dough:
Shallow or deep fry till golden brown and crisp.
Drain them on kitchen paper towels to remove excess oil.
Serve methi muthia hot with some chutney or tomato sauce.
Few tips for methi muthia recipe 1. If the dough become sticky add some chickpea flour. 2. Don't over steam the muthia. They become dry. 3. In india we don't get very bitter fenugreek/methi leaves. If the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. Later squeeze the methi leaves with your hands. This removes the bitterness. Add these to the flour. In this case you may have to use some extra water or yogurt.