Recipe: To Try At Home Steamed Corn Methi Muthia

Recipe: To Try At Home Steamed Corn Methi Muthia Delicious, fresh and tasty.

Steamed Corn Methi Muthia. In india we don't get very bitter fenugreek/methi leaves. Later squeeze the methi leaves with. We usually prepare the steamed one for snacking purpose.

Multigrain Methi Muthia Recipe / Steamed Dumplings Muthia is a traditional Gujarati snack that can be steamed or deep-fried.

Basically, muthia is fist-size dumpling usually made with chickpea flour and Fenugreek leaves but a variety of vegetables and flours can be used to make it.

Methi muthia recipe with step by step pictures.

You can cook Steamed Corn Methi Muthia using 22 ingredients and 13 steps. Here is how you cook it.

Ingredients of Steamed Corn Methi Muthia

1. Prepare of For Corn Methi Muthia dough.

2. You need 2 Cup of Fresh Methi(fenugreek) Leaves (Fenugreek).

3. Prepare 1 Cup of Wheat Flour.

4. It’s 1/2 Cup of Corn Flour.

5. It’s 1/2 Cup of Gram Flour.

6. Prepare 1 tsp of til( sesame seeds).

7. It’s 1 tsp of Green Chilli Paste.

8. You need 1 tsp of Ginger Paste.

9. Prepare 1 tsp of Red Chilli Powder.

10. It’s 1 tsp of Coriander Powder.

11. You need 1/2 tsp of Turmeric Powder.

12. You need 2 tsp of Lemon Juice.

13. You need 1 tsp of Sugar.

14. Prepare 1 tsp of Oil.

15. You need to taste of Salt.

16. You need 1/2 Cup of Water.

17. You need of For Tempering.

18. Prepare 1-2 tsp of Oil.

19. It’s 1 tsp of Rai (Mustard Seeds).

20. It’s 1 tsp of Ajwain (Carom Seed)/Sesame Seeds.

21. You need 5-6 of Curry Leaves.

22. It’s 1 Pinch of Hing (Asafoetida).

Methi muthia is a healthy Gujarati Snack Recipe.

Here i have shared both steamed as well as deep fried version.

Since Methi has lot a health benefits,it is good to add them in our day to day cooking.

Make methi muthia as a evening snacks,kids would love to have it.

Steamed Corn Methi Muthia instructions

1. Chop the fenugreek leaves, then wash it with water twice and drain it..

2. In a big plate add wheat flour, corn flour, gram flour, all spices, sesame seeds, sugar, oil, lemon juice and salt, then mix it well..

3. Add the drained methi leaves in the mixture and mix it well, then knead to a smooth dough with required water and keep it aside for 10 minutes..

4. Divide the dough into 2 halves then roll each half like as a log about 1.5"- 2" in diameter. After that place them on a greased seive..

5. In a big pan add 3-4 glasses of water or as per need for steaming the muthia, then boil the water..

6. Once water is boiled, place the stand in it and the seive on the stand, then cover it with a lid, and steam the rolls for 15-20 minutes..

7. To check insert a toothpick in it, It is fully cooked or not, If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes..

8. Turn off the gas and let the rolls cool a bit. Cut the steamed rolls into 1/2" slices. After that tempering the Corn Methi Muthia..

9. In a pan, heat the oil, add ajwain/sesame seeds in it and let it crackle then add Rai curry leaves, and hing (Asafoetida), and fry it for a few seconds..

10. Add the Corn Methi Muthia in it and fry with a gentle hand, for 2-3 minutes on a medium flame..

11. Steamed Corn Methi Muthia is ready to eat. Serve hot with chatany or a cup of tea..

12. Tips -.

13. Be careful about the quantity of water required to knead the dough because the moisture in the washed leaves and the lemon juice is sufficient to make the dough..

Methi Muthia (steamed version) - Gujarathi.

For today's dish I take you to my favourite state of India, Gujarath.

From childhood, whenever I saw the map of India, I like the state of Gujarath as it looks really cute.

At that age, I din't know anything about the state but when I went to college, there was an.

There are two types of Muthia; the steamed ones and the deep-fried ones.