Lapsi Methi Muthias
by Tarla Dalal
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Added to 136 cookbooks
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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.
- Clean and wash the broken wheat.
- Blanch the broken wheat in boiling water for 8 to 10 minutes. Drain completely and keep aside.
- Combine all the ingredients in a bowl and mix well.
- 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.
- Steam the rolls for 12 to 15 minutes or till a knife inserted in a roll comes out clean.
- Cool and slice the muthias into 12 mm. (½") long pieces and keep aside.
- Heat the oil in a non-stick pan, add the mustard seeds and asafoetida.
- When the seeds crackle, add the prepared muthias and sauté for 3 to 4 minutes till they are light brown in colour.
- Serve hot, garnished with coriander.
Nutrient values (Abbrv) per serving
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