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:    


1 cup broken wheat (dalia) or kansar ( smaller version of Lapasi )
1/2 cup coriander (dhania)
half cup curd
1/4 cup juwar flour or 1/4 cup bajari lour
1 clove of garlic (lehsun)
1/2 tsp ajamo ( ajwain, oregano seeds )
1/2 tsp tal ( til, sesame seeds )
1 tsp canola oil
a pinch of turmeric powder (haldi)
green chilli-ginger paste acording to taste
salt to taste

  1. Soak lapasi for 10 minutes.
  2. Remove water throughly.
  3. Add all the other ingredients and mix.
  4. 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.
  5. Keep it for 1-2 hours so that everything is nicely mixed.
  6. Make long rolls ( about 4 inches long ).
  7. Put them in a strainer, and put the strainer in the steamer.
  8. 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.
  9. That will help from getting water on muthiya.
  10. Steam it for about 15 minutes on high flame and about 5-7 minutes on the low flame.
  11. Cut the rolls, and serve it hot.
  12. They taste great when you eat them cold on the other day too !
  13. ( variation : you can replace coriander leaves with palak (spinach) , methi ( fenugreek leaves ), kobij ( cabbage ), green onion , dudhi ( lauki, bottle gourd ) or capsicum ).

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This recipe was contributed by shibha on 18 Oct 2000

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