Ingredients
For Muthia Spinach leaves – 3 cups, chopped **Notes
Methi leaves (Fenugreek Leaves) – 1 cup, chopped **Notes
Whole wheat flour (chapatti atta) – 2 tablespoons
Besan (Chickpea flour) – 1 tablespoon
Sooji (Semolina or rawa) – 1 tablespoon
Ginger paste – ½ teaspoon
Green chilies – 2 or to taste, chopped finely
Cumin seeds – ½ teaspoon
Oil – 1 teaspoon
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Baking soda – 1/8 teaspoon
Salt – to taste
For Tadka Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 1 teaspoon
............................................................................................................................
**Notes – Spinach Leaves and Methi Leaves – first chop both leaves finely and measure it in cups. Then wash them very well and leave in colander or strainer for 5 minutes to strain excess water. Then use in recipe as directed.
Instructions
1.Take washed spinach and methi leaves in a bowl. Sprinkle some salt on it. And leave it side for 10 minutes.
2.Meanwhile prepare steamer to steam muthias. Add about ½ inch of water in steamer and let it come to simmer on medium heat. Lightly oil the steamer dish (it should have some holes in it.). keep it side till needed.
3.After 10 minutes. Squeeze the water out with hands. Look how much liquid is came out from it
4.Take squeezed spinach and methi in a bowl.
5.Add other all ingredients (chapatti atta, besan, sooji, ginger paste, green chilies, cumin seeds, lemon juice, oil, sugar, salt, baking soda).
6.Mix it well and make dough like ball. (You will feel there is no flour in it. But this is perfectly fine. This is how it supposes to be. Do not add any extra flour.)
7.Divide it into small muthias with your hand. I am able to get 13 muthias. Place muthias in prepared dish. Make sure to arrange them few inches apart. So they won’t stick to each other.
8.Steam it for 20 minutes. Remove plate from the steamer and prepare Tadka.
9.Heat oil in a pan on medium heat. Once hot add mustard seeds and sesame seeds. Let them pop.
10.Then add steamed muthias. Stir it gently and let them brown for 3-4 minutes. Stir in between very carefully without breaking muthias.
11.Serve hot.
Shelf life – it stays fresh for 4 days in refrigerator in air tight container after it cools completely.
Serving suggestions – It usually served as a snack or breakfast. You can make this as an appetizer for your guests as they are bite size. I like to have these yummy babies as it is with a cup of hot tea or coffee. You can have it with any chutney.
Posts
