Ingredients

The following ingredients have 10 Servings
  • For the Muthia :
  • 1 cup Broken Wheat/Dalia/Lapsi
  • 1/2 cup Fenugreek Leaves (Methi – chopped very finely)
  • 1 cup Bajra flour (black millet)
  • 2 tsp Ginger garlic paste (optional)
  • 1 tsp green chilli paste/2 finely minced green chillies
  • 2 tsp Sugar
  • 1/4 tsp soda bicarb
  • 1/2 tsp Turmeric Powder
  • 2 tbsp yogurt
  • Oil for greasing
  • 2 tsp Salt
  • For the tempering :
  • 2 tsp Oil
  • 1 tsp mustard seeds (rai)
  • 1/2 tsp Asafoetida
  • 1 tsp Sesame seeds (til)

Instruction

  • Prepare the Broken Wheat :_x000D_ _x000D_ Take the Broken Wheat in a bowl and wash it.Pour 2 cups of boiling water over it,cover and let it stand for 30 minutes till the grains are plumped up and partly soft.
  • Do not worry they will cook further upon steaming.Drain the broken wheat in a strainer and keep aside.
  • Prepare the Muthia dough :_x000D_ _x000D_ Grease a steaming plate or ¢â‚¬Å“Thali¢â‚¬Â._x000D_ _x000D_ In another bowl,add the drained broken wheat,chopped Fenugreek Leaves (Methi),bajra flour,ginger-garlic paste,green chilli paste,sugar,soda bicarb,Turmeric Powder,yogurt and salt.
  • Mix well and if required add water 1 tbsp at a time otherwise the yogurt will help bind everything together.
  • Steaming the Muthia:_x000D_ _x000D_ With greased palms,shape the dough into cylindrical shapes and arrange on the greased thali.Steam for 15 20 minutes until a knife or toothpick inserted comes out clean.
  • Take the Thali out and let the Muthia cool slightly.
  • Shaping the Muthia :_x000D_ _x000D_ Cut the cylindrical shapes into equal sized pieces.Keep the pieces as they are or roll them into ¢â‚¬Å“laddus¢â‚¬Â.
  • While they are warm they can be easily rolled out as after cooling they are not pliable so if you want round Muthia then you need to make them within 15 20 minutes of steaming!
  • Pan frying the Muthia :_x000D_ _x000D_ Heat 2 tsp Oil in a pan and add the mustard seeds,sesame seeds,Asafoetida and curry leaves.When the mustard seeds start spluttering,add the Muthia balls and toss them with the seeds.
  • Reduce heat to lowest and pan fry them till they start taking on a rich ¢â‚¬Å“cooked¢â‚¬Â colour.Remove them onto a plate and let them cool to room temperature!
  • Serve with ketchup or any kind of chutney or on their own as they taste fabulous just by themselves!