Lapsi Methi Muthia, Dalia Bajra Methi Muthia
by Tarla Dalal
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lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with amazing 24 images.
lapsi methi muthia recipe is also known as dalia methi bajra muthia. Lapsi muthia are easy to make and can be prepared very quickly! Dalia, bajra flour, fenugreek leaves, the main ingredients that are the base of the dalia methi bajra muthia are super tasty!!
Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations.
lapsi methi muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than the regular muthias because of the broken wheat, but I guarantee that you will love them.
The tinge of garlic adds to the flavour of broken wheat fenugreek leaves muthia, while baking soda makes them softer. You can also use fruit salt instead of soda.
Lapsi muthia fall under the category of Gujarati farsans. You can use this recipe as a tiffin treat for your kids or serve it as an evening snack with a hot cup of Masala tea.
Serve dalia methi bajra muthia with Green Chutney or Sweet Chutney.
Enjoy lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with detailed step by step recipe photos and video below.
- To make lapsi methi muthias, combine the broken wheat, fenugreek leaves, bajra flour, garlic, ginger-green chilli paste, sugar, baking soda , turmeric powder, curds and salt in a bowl, mix well and knead into a soft dough adding water if required.
- Apply a little oil on your hands and divide the mixture into 2 equal portions.
- Shape each portion into an 125 mm. (5”) diameter oblong roll.
- Arrange them on a greased sieve and steam in a steamer for 25 to 30 minutes. Remove and keep aside.
- Cool slightly and cut into 12 mm. (½”) slices and keep aside.
- Heat the oil in a non-stick kadhai or pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
- Add the lapsi methi muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp. Serve the lapsi methi muthias immediately garnished with coriander.
Lapsi Methi Muthia, Dalia Bajra Methi Muthia recipe with step by step photos
Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Like lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | then here are some popular muthia recipes from our website :
To prepare the Lapsi methi muthia mixture, we will first cook the dalia. Pick and clean approx. 1/3 cup of broken wheat.
Boil a vesselful of water and add the broken wheat. Alternatively, you can even cook the lapsi in the pressure cooker.
Cook on a medium flame till done. This will take around 6 to 8 minutes on a medium flame. Do stir the lapsi occasionally so it does not stick to the bottom of the pan.
Drain the cooked dalia using a strainer.
Refresh using cold water to stop the internal cooking of Dalia and prevent it from becoming mushy.
Transfer the cooked broken wheat in a deep bowl.
Add fenugreek leaves. We have cleaned, washed and separated the fenugreek leaves from the stem and finely chopped them before adding. If using fenugreek when not in season and worried about the bitterness, sprinkle a little salt over it, keep aside for 5-10 minutes, squeeze out to get rid of the bitterness from the fenugreek leaves and then add to the dough.
Add bajra flour. To fortify, you can even add in some jowar, whole wheat, oats or nachni flour.
Add ginger-green chilli paste. I have used homemade Ginger Green Chilli Paste which has intense flavours and is devoid of chemical preservatives.
Add sugar. The most widely used ingredient in Gujarati cuisine. It also helps in balancing the flavors if the methi is too bitter.
Add baking soda. It will help in making the lapsi muthia soft.
Add turmeric powder.
Add curds. Beginners can learn the recipe of homemade curd to make perfect thick dahi at home.
Mix well and gradually add water to form a dough, adding water if required.
Divide the muthiya dough into 2 equal portions. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky.
Shape each portion into 125 mm. (5") cylindrical roll. If you are facing difficulties in shaping the kobi muthia then apply little oil on your palms.
Grease a sieve with oil using a brush. This prevents the muthia from sticking to the plate. Also, heat the water in a steamer.
Arrange both the muthia rolls on a greased sieve. Keep proper distance between both the rolls while placing them so they do not stick to each other on steaming.
Steam in a steamer for 25 to 30 minutes. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
Insert a toothpick or knife to check if it comes out clean. Allow the cabbage jowar muthiya to cool completely. If you try to slice while they are hot, the muthiya tend to crumble and break. Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
Cool slightly and cut into 12 mm. (½”) slices and keep aside. If you try slicing them while they are still hot, the lapsi methi muthias will crumble and break. You can also slice them and then cut them again horizontally if you find the muthias are little long.
To give a tadka to lapsi methi muthia | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | heat the oil in a non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds.
Add asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Add the muthia pieces.
Sauté lapsi methi muthia | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
Serve broken wheat fenugreek muthia immediately garnished with coriander. If you enjoyed this recipe of dalia methi muthiya, then also check out other Gujarati farsaan recipes like : Bajra Dhebra Recipe, Mag Dal Ni Kachori, Mixed Vegetable Handvo.
Nutrient values (Abbrv) per serving
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