Methi Muthiya

Methi muthiya is another famous snack from Gujarati cuisine. Muthiya can be served as one of the farsan (side dish) in Gujarati meal.  It is prepared with methi leaves mixed with different flours and steamed. You can also deep fry them. But the steamed one taste better. Deep fried one are used for undhiyu. Steamed muthiya is than tempered with mustard and sesame seeds, topped with coconut and coriander. It is served with green chutney or ketchup. 

Ingredients:

For Muthiya:

• 2 cups chopped methi leaves
• ½ onion finely chopped
• 1 ½ cup dhokla flour
• ½ cup jowar flour
• ¼ cup besan
• 2 tablespoon ginger-garlic-chili paste
• ½ teaspoon turmeric powder
• 1 tablespoon sugar
• 1 teaspoon ajwain
• 1 teaspoon sesame seeds
• ¼ teaspoon asafoetida
• ¼ teaspoon baking soda
• 2 tablespoon oil
• Salt to taste
• Yogurt (just enough to form dough)

 For tempering:

• 1½ tablespoon oil
• 2 teaspoon mustard seed
• 1 teaspoon sesame seed
• Few curry leaves
• 2 whole red chilies

Instructions:

• Mix all 3 flours with methi leaves and onions.
• Add ginger-garlic-chili paste, turmeric powder, ajwain, sesame seed, sugar, asafoetida, baking soda, oil and salt to taste.
• Mix well.
• Add enough yogurt to form soft dough.
• Divide dough into two equal parts and form a smooth roll. Place them in a greased tray.  If the dough is sticky, apply oil on palms.
• Steam on high for 20 minutes or till done. Check by inserting knife or toothpick, if it comes out clear than it is done.
• Once cooled, cut into roundels.
• Heat up oil in small skillet. Once hot enough add whole red chili and mustard seeds allow it to pop. Then add sesame seeds, curry leaves and asafoetida.
• Pour over muthiya or add muthiya into tempering and fry for 2-3 minutes.
• Serve hot.