Ingredients
- Fresh fenugreek leaves (methi): 1½ cups, finely chopped
- Whole wheat flour: ½ cup
- Besan (gram flour): ½ cup
- Suji (semolina): 2 tablespoons
- Ginger-green chili paste: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: ½ teaspoon
- Asafoetida (hing): a pinch
- Lemon juice: 1 tablespoon
- Sugar: 1 teaspoon (optional)
- Salt: to taste
- Oil: 1 tablespoon + for greasing and tempering
- Baking soda: ¼ teaspoon
- Sesame seeds: 1 tablespoon
- Mustard seeds: 1 teaspoon
- Curry leaves: 8-10
- Water: as required
Preparation
In a mixing bowl, combine fenugreek leaves, wheat flour, besan, suji, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, hing, lemon juice, sugar, baking soda, and salt.
Add 1 tablespoon of oil and mix well.
Gradually add water to form a soft dough. Do not knead too hard.
Grease your hands and shape the dough into cylindrical rolls or small dumplings.
Place the rolls on a greased steamer plate.
Steam for 15-20 minutes on medium heat or until a knife inserted comes out clean.
Let them cool slightly before slicing.
Heat 1 tablespoon oil in a pan.
Add mustard seeds and let them splutter.
Add sesame seeds and curry leaves, and sauté for a few seconds.
Add the steamed muthiyas and stir-fry gently for 2-3 minutes until golden brown.
Notes
- For a healthier version, you can skip tempering or use minimal oil.
- Adjust the spice and sweetness according to your taste.
- Muthiyas can also be deep-fried for a crunchy texture.
