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 all India trip organised and we went to Gujarath. The main purpose of the visit was to see the Natinal Institute of Design. We as Fashion Designing students were awed by the institute. Then came the tourist attractions. Our visit to Gandhiji’s Shabarmati ashram was a great experience. We spent quality time over there. We also visited ISKON temple and Akshardham as part of spiritual tour. I remember the Law Garden night market we visited. There were so many types of handworked fabrics available. And one needs bargaining skills to buy there. And the chaat stalls of that place was great. We actually finished our dinner there and then went for shopping till mid night. 

Coming to the present age, I have a blogger friend who is so so so talented and she is also part of Blogging Marathon group. Last year for the 25th edition of BM, a trip was arranged and some of the bloggers travelled to Ahmedabad and had a great time. And the hostess was Vaishali (she blogs at Ribbon’s to Pasta’s) who is the blogger I am talking about. I feel very sad to have missed that trip and even now I blame hubby for that. I have a wish that atleast once I have to visit Ahmedabad and meet up with Vaishali. 

And coming to today’s recipe, it is the famous recipe from Gujarath. Muthia is the favourite snack of Gujarathis and there are two versions of this snack. One is the calorie laden deep fried version and the other one is the healthy steamed version. I chose to make the steamed version from Veg Recipes Of India. It was quite easy to make and tasted absolutely delicious. I loved the tempering which gave a nice flavour to the muthias.

Besan-1 cup

Yogurt/ Curd-1/2 tbs

Baking soda-a pinch

Methi Leaves-1 1/2 cups (chopped)

Sugar-1 tsp

Salt-to taste

Oil-1 tbs

Semolina-1 tbs

White Sesame Seeds-1 tsp

Turmeric Powder-1/2 tsp

Coriander Powder-1/2 tsp

Cumin Powder-1/2 tsp

Chilly Powder-1/4 tsp

Lemon Juice-1 tsp

Green Chilly -2

Ginger Grated- 1 tbs

Oil-2 tbs

Sesame Seeds-1 tsp

Mustard Seeds-1 tsp

Asafoetida-a pinch

Curry Leaves-a sprig

Coriander Leaves and Coconut for Garnish

1. In a bowl mix all the ingredients except curd for muthia and set aside for 30 minutes.

2. Now add curd to make a firm dough.

3. Divide the dough into two equal portions and roll each into a log.

4. Place it in a greased plate and steam cook it for 20 minutes. Do not over cook as it will dry it out.

5. Remove from the steamer and let it cool to room temperature.

6. Slice each log into 1″ slices.

7. heat a pan and add oil.

8. Add the tempering ingredients one by one and when they crackle, add the muthia slices and genly stir to coat the muthias evenly with tempering ingredients.

9. Cook on low flame until the top of the slices are slightly brown and crisp.

10. Serve it hot garnished with coriander leaves and grated coconut.

Take all the ingredients except curd in a bowl.

mix and set aside for 30 minutes.

Make a firm dough.

Once done bring it to room temperature.

Slice the logs.

Prepare the tempering.

Add the slices.

Mix it very gently and cook until crispy and brown.

Serve garnished with coriander and coconut.