Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2
Methi Leaves 1 cup (tightly packed)
Jowar Flour 2 tblsp
Bajra flour 3 tblsp
Baking soda a pinch
Red chili powder 3/4 tsp
Sugar 1 tsp
Salt as needed
Yogurt |curd 1 tsp
Turmeric powder 1/4 tsp
Coconut grated 1 tsp
Coriander leaves to garnish
Sesame seeds 1/2 tsp
Oil 2 tsp
Mustard seeds 1/4 tsp
- In a wide bowl, add the methi leaves (washed and cleaned) jowar flour, bajra flour, baking soda, red chili powder, sugar, salt and turmeric powder.
- Add the yogurt and sprinkle little water and knead this into a soft dough. If you feel it is very watery add 1 tblsp of any of the flour.
- Divide the dough into 2 or 3 equal parts like a log and grease an idli plate. Steam this for 20 minutes.
- If you insert a clean tooth pick if it comes out clean it means the dough is perfectly steamed.
- Once it is done allow this to cool completely. Once cool, cut them into small 1 inch roundels.
- In a pan, add oil and mustard seeds and add the cut roundels. Let this become nice golden brown colour in a low flame. Add the sesame seeds and cook for some more time, for 7-10 minutes.
- Garnish with coriander leaves and grated coconut.
- Methi muthias are ready to serve. Serve hot with green chutney if you like. I just liked it as. A cup of chai will be a perfect combo with muthias.
- If you are making with cabbage or lauki just grate the vegetable and add salt and keep it aside. Squeeze the entire water nicely and then add instead of methi.
- Instead of jowar flour and bajra flour you can add besan | kadalai maavu and wheat flour.
- Palak also can be replaced with methi leaves.
- Instead of red chili powder you can add freshly ground green chili and ginger.