Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

30 Minutes

Total Time:

45 Minutes

Servings:

2

Muthiya is a delicious Gujarathi tea-time snack recipe. Most versions of muthiya are made with whole wheat flour. I have replaced it with jowar (sorghum) flour and oats in this recipe to make it healthier and gluten free.

Jowar is a great source of protein, iron, fibre. It is good for bone health, helps control blood sugar levels and is beneficial for diabetes and weight loss.

Also, two common ways of making muthiya is to either deep fry or steam and shallow fry them. While the deep fried ones are usually made for adding in curries, the steamed ones taste better as a snack.

I have steamed the muthiyas and fried them with just a teaspoon of oil to make this a low-fat snack recipe. I’ve also skipped garlic here to make a Jain version of this Methi Muthiya.

Ingredients:

For the tempering:

Direction:

  • Wash the methi (fenugreek leaves) well for 2-3 times and pat them dry. Chop the leaves finely and add to a bowl.
  • To the leaves, add jowar and oats flour.
  • Now add in the green chillies + ginger paste, red chilli powder, turmeric, coriander powder, cumin and carom seeds, white sesame seeds and salt.
  • First dry mix everything well and then keep adding water as you start mixing and kneading it to form a dough. This is not a thick roti like dough, a bit softer one. You should be able to roll out balls from it easily.

I needed around half a cup of water to make the dough. Also, since the flours are gluten free, the dough won’t be sticky and you won’t really need oil while kneading.

  • Once the mixture comes all together, make 2-3 portions of the dough and roll them in a cylindrical shape for steaming. Keep it on a plate. I have added a bit of oil to the base of the plate to prevent the dough from sticking.
  • Place the plate in a steamer or cooker (add water to the base and remove the cooker whistle) and steam it for around 15 mins.
  • After 15 mins, remove them from the steamer and keep it on a rack for cooling.
  • Once cooled, cut the rolls in thin round shapes. Make sure to completely cool them before cutting otherwise it might break.
  • Now for the tempering, heat oil in a wok. Add mustard and white sesame seeds. When it starts to splutter, add asafoetida, turmeric, curry leaves and dry red chillies. Mix everything well for a minute.
  • Add in the chopped muthiyas and fry well for 2-3 mins on medium flame. Then turn off the heat, add chopped coriander leaves and give a final mix.
  • Your Jowar Oats Methi Muthiya is ready. Serve hot with a cup of tea or coffee!

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

30 Minutes

Total Time:

45 Minutes

Servings:

2