Lapasi na Muthiya
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Lapasi - great source of fiber
juwar flour - very low calorie flour which is not hard on stomach.
curd - dairy products are biggest source of protein for vegetarians.
ajamo - tastes great and lots of medicinal value
tal - again great source of protein
green leaves - complex vitamins and iron
canola oil - lowest level of cholesterol (spelling?) among all oils
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Lapasi na Muthiya recipe - How to make Lapasi na Muthiya
Preparation Time:    Cooking Time:    Total Time:
- Soak lapasi for 10 minutes.
- Remove water throughly.
- Add all the other ingredients and mix.
- Add water to make a dough which is not too soft and not too hard, something you can mold easily and does not get into pieces.
- Keep it for 1-2 hours so that everything is nicely mixed.
- Make long rolls ( about 4 inches long ).
- Put them in a strainer, and put the strainer in the steamer.
- If you do not have steamer, put it in a vessel with boiling water and cover it with a lid wrapped into nice clean cloth.
- That will help from getting water on muthiya.
- Steam it for about 15 minutes on high flame and about 5-7 minutes on the low flame.
- Cut the rolls, and serve it hot.
- They taste great when you eat them cold on the other day too !
- ( variation : you can replace coriander leaves with palak (spinach) , methi ( fenugreek leaves ), kobij ( cabbage ), green onion , dudhi ( lauki, bottle gourd ) or capsicum ).
This recipe was contributed by shibha on 18 Oct 2000
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