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The muthia is a healthy gujarati side dish or snack item which is prepared by steaming the dough roll (muthia). The dough comprises of besan or gram flour and the muthia are simmered in a curd based spicy kadhi or gravy. Low in calories and rich in fiber and nutrients, muthiya is simple and quite delicious.

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Muthia recipe - How to make Muthia

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Muthias
3 cups spinach (palak)
1 1/2 cups chopped fenugreek (methi) leaves
1 tsp ginger-green chilli paste
2 tbsp whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1 tbsp semolina (rava)
1/2 tsp cumin seeds (jeera)
a pinch of baking soda
2 tsp sugar
1 tbsp lemon juice
1 tbsp oil
salt to taste

For The Tempering
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1 tbsp oil
For the muthias

    For the muthias
  1. Combine the spinach and fenugreek leaves with 1 teaspoon of salt and keep aside for about 5 minutes.
  2. Squeeze out all the water and place the spinach and fenugreek leaves in a bowl.
  3. Add the remaining ingredients and knead into a soft dough, adding 1 to 2 tbsp of water if required.
  4. Apply a little oil on your hands and divide the mixture into 4 equal portions.
  5. Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
  6. Place 2 rolls in a greased shallow glass dish and cover wit a lid and microwave on high for 3 minutes.
  7. Allow to stand for 1 minute.
  8. Remove and keep aside.
  9. Repeat step 5 to steam 2 more rolls and cut into 12 mm. (1/2") slices and keep aside.

How to proceed

    How to proceed
  1. To prepare the tempering, heat the oil in a large pan and add the sesame seeds.
  2. When the seeds crackle, add the asafoetida and sliced muthias, toss well and saute on a medium flame for 2 to 3 minutes till they are lightly browned.
  3. Serve hot with green chutney.

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This recipe was contributed by vishakha_p on 10 Oct 2011

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