We Gujarati love to devour freshly made hot and savoury Muthia with cup of chai or Chaas ( Lassi ) any day. It can be eaten as snack or light lunch, many families even have it for dinner as well.
Put a bowl full of Muthia in front of me and big mug of masala chai in my hand and I’m a preety much a happy camper. Oh and do watch me while I pick up those tiny winy tempered and crunchy sesame and mustard seeds one by one and start to enjoy them..best part ever!
To bring out some real taste of Muthiya remember how important the tempering part is, this is the highlight in bringing the best out of Muthiya, and it is a must that fresh curry leaves, dried red chillies and sesame seeds to be include in the tempering part, as these will release the particular aromas that are important in the Muthiyas. To enhance the taste and texture of the Muthiyas even further, then fry them longer till the crunchiness appears. Okay now make yourself a good cup of tea and consume these crunchy Muthiyas for an unforgettable experience !
It could be Dudhi (bottle gourd ) na Muthia , with little twist I have also prepared Oats, Quinoa and Methi Muthia Methi Muthia, too , Rice and Methi Muthia na Rasawala Muthia . After looking at my Muthia recipes by now you might have an idea that I love one particular ingredient, yes it’s Methi ( Fenugreek ).
During winter months in Gujarat, people consume lots of fresh methi and millet ( Bajra ), and we follow the same. At least once or twice we have Bajra rotla in a week and fenugreek sabji too. A fresh bunch of Methi is always useful in the kitchen, for me Ringna Methi sabji must include Methi obviously. My muthiyas made with Methi I’ve also used in making Undhiyu, another most popular and delicious Gujarati delicacy which we love to core. I am always discovering ideas to include Methi, in my baking ventures and recently prepared Methi and Ajwain Fougasse.
Lapsi, Methi and Bajri Muthia, were also produced in my kitchen because suddenly I got this immense craving to gorge on this healthy, delicious and flavourful Muthia. So this time there is new addition into traditional Methi muthia recipe, It’s the Broken wheat, (Lapsi ) that is one of the three healthy ingredients, the other two being Methi and Bajri flour. Together with the earthy flavour of Bajri ,the bitterness of Methi and the nuttiness of Broken wheat combine together takes the Muthiyas to a different level.
Lapsi, Methi and Bajri Muthia, are phenomenal with Chaas ( Lassi or buttermilk ).
You will need :- Muthia
- 1/2 cup broken wheat – Lapsi – Dalia
- 1 cup fresh finely chopped fenugreek leaves – Methi
- 1 cup millet – Bajra flour
- 1 tbsp. besan or soya flour
- 1 tbsp. chapatti flour
- 1/2 tsp. garlic paste
- 2 tbsp. ginger chilli paste
- 2 tsp. sugar
- 3-4 tbsp. sour yogurt
- 2-3 tabsp. oil
- Salt to taste
You will need :- Tempering ( Vaghar )
- 2 tbsp. oil
- 1 tsp. mustard seeds
- Pinch hing
- 1-2 dry red chillies
- 7-8 fresh curry leaves
- 1 tbsp. sesame seeds
- 2 tbsp. tomato ketchup
- 2 tbsp. water
- Handful of fresh finely chopped coriander leaves
- 1 tbsp. grated coconut
- Lemon wedges
Clean, wash and soak broken wheat in water for half an hour.
Discard the water, add new water and cook broken wheat in pressure cooker, cooked broken wheat should not be runny, almost like cooked rice.
Let it cool at room temperature. ( I generally cook broken wheat at night, and leave it in the fridge to use in the morning )
Take big plate, and mix all the ingredients given for muthia.
Knead into dough, dough should be like chapatti dough.
Apply little oil into your palm.
Divide the dough into equal portions and shape them into round balls.
Arrange them on a greased perforated plate ( thali ) and place in a steamer.
Steam them about 20-25 minutes, insert a knife and check that it comes out clean, meaning it’s cooked. turn off the heat.
Let it cool for 5-8 minutes, carefully remove them from the steamer and leave it aside.
Now prepare the vaghar by heating oil in a kadai.
Add mustard seeds, once crackle add hing, dry red chilli and curry leaves.
Fry for few seconds and add sesame seeds and tomato ketchup.
Cook tomato ketchup for a few seconds and add 2 tbsp. water.
Let water boil and add steamed muthia, carefully sauté them for 4-5 minutes.
Serve hot in a bowl and garnish with coriander leaves, grated coconut and lemon wedges.
Best accompanied with Chaas ( Lassi ).
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