Lapsi Methi Muthias


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Another fibre rich snack that abounds in iron and vitamin A. These delectable muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than regular muthias because of the broken wheat, but I guarantee you will love them.

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Serves 4.
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    For the muthias

    1. Clean and wash the broken wheat.
    2. Blanch the broken wheat in boiling water for 8 to 10 minutes. Drain completely and keep aside.
    3. Combine all the ingredients in a bowl and mix well.
    4. Divide the muthia mixture into 8 equal portions. Shape each portion into a cylindrical roll 100 mm. (4") in length and 12 mm. (½") in diameter.
    5. Steam the rolls for 12 to 15 minutes or till a knife inserted in a roll comes out clean.
    6. Cool and slice the muthias into 12 mm. (½") long pieces and keep aside.

    How to proceed

    1. Heat the oil in a non-stick pan, add the mustard seeds and asafoetida.
    2. When the seeds crackle, add the prepared muthias and sauté for 3 to 4 minutes till they are light brown in colour.
    3. Serve hot, garnished with coriander.
    Nutrient values per serving
    AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
    32 gm108 kcal2.7 gm20.2 gm1.9 gm153.0 mcg2.9 mg34.8 mg1.5 mg2.7 mcg0.4 gm
    1 review received for Lapsi Methi Muthias

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     Reviewed By
    Foodie #569301June 13, 2014

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    Reviewed June 13, 2014by Foodie #569301


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