Oats Methi Muthia

Ingredients 

• ¾ cup oats
• 1 cup fresh fenugreek leaves (methi), chopped
• ¼ cup carrot grated
• 2 tablespoons fresh coriander leaves, chopped
• A pinch asafoetida
• ½ teaspoon turmeric powder
• 1 teaspoon lemon juice
• 2 teaspoons ginger-green chilli paste
• 1 teaspoon sugar
• ¾ cup + 2 tablespoons gram flour (besan)
• 1¼ cups whole wheat flour (atta)
• Salt to taste 
• 1½ tablespoons sesame seeds (til)
• ½ cup yogurt
• 1 tablespoon oil + for greasing
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 7-8 curry leaves

Method

1. Combine together oats, fenugreek leaves, carrot, coriander leaves, asafoetida, turmeric powder, lemon juice, ginger-green chilli paste, sugar, gram flour, wheat flour, salt, 1 tablespoon sesame seeds and yogurt in a bowl. Mix and knead into a sticky dough.
2. Grease your palms with some oil and divide the dough into equal portions. Shape them into long thick cylinders that are called muthias.
3. Boil sufficient water in a steamer, place the muthias on a perforated tray, keep the tray in the steamer and steam for 15 minutes. Remove from heat, cool and cut into 1 inch thick slices.
4. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, remaining sesame seeds and curry leaves and sauté for 30 seconds.
5. Add muthia slices and toss well. Cook for 3-4 minutes.
6. Serve hot.