Methi Jowar Muthia

Cabbage Jowar Muthias ( Acidity Recipe)

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Here is a scrumptious snack made of healthy jowar flour, which is sure to make you drool. Jowar is a healthy cereal for those with acidity, and here it is used to make tasty, steamed muthias.

The muthias are then flavoured with a tempering that includes fennel seeds, cumin and asafoetida, which not only boost the taste and aroma of this snack, but also aid in digestion.

Go for this yummy breakfast , and take it to work too, so you can have a quick and healthy start to your day.

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Methi Jowar Muthia recipe - How to make Methi Jowar Muthia

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water.
  2. Divide the dough into 3 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long.
  3. Place all the 3 rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes.
  4. Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside.
  5. Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute.
  6. Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally.
  7. Serve immediately garnished with coriander.

Handy tip:

    Handy tip:
  1. These muthias are best consumed within 1 hour of preparation.

Nutrient values (Abbrv) per serving
Energy129 cal
Protein3.6 g
Carbohydrates19.3 g
Fiber2.9 g
Fat3.8 g
Cholesterol3 mg
Sodium9.4 mg

RECIPE SOURCE : Acidity Cook BookBuy this cookbook

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Cabbage Jowar Muthias ( Acidity Recipe)
 on 02 Mar 17 10:27 AM

Lover your collection of health recipes... Very well researched... This muthia is also superb by taste and look. And paired with green chutney it makes a very filling healthy snack option for people suffering from acidity.