Oats Methi Muthia (Diabetic and Heart-Friendly) Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 17945 times
Oats Methi Muthia Recipe Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
13 Mins
Total Time
18 Mins
Makes
3.00 servings
Ingredients
For Oats Methi Muthia
3/4 cup coarsely powdered quick cooking oats
2 cups finely chopped fenugreek leaves (methi)
2 tbsp semolina (rava / sooji)
3 tbsp low fat curds (dahi)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp green chilli paste
a pinch asafoetida (hing)
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
For Serving With Oats Methi Muthia
Method
- To make oats methi muthia, combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
- Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
- Cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
- Pour the tempering over the muthia pieces and toss it lightly.
- Serve the oats methi muthia hot with green chutney.
See step by step images of Oats Methi Muthia
