How to make Oats Methi Muthia -
Oats adds texture and nutrients to methi muthias, the popular Gujarati snack.Oats Methi Muthia proves that you can make healthier versions of almost any dish by throwing in a few thoughtful ingredients – like oats in this case. Delicious, healthy, nutritious, steamed and tempered dumplings from Gujarati Cuisine
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Fresh fenugreek leaves (methi) (ताज़ी मेथी)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Oats Methi Muthia checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Sweetcorn Cakes Salad Wrap Ghavan Chutney - SK Khazana Rajgira Thalipeeth
Oats Methi Muthia Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Oats Methi Muthia Recipe
Oats ¾ cup
Fresh fenugreek leaves (methi) chopped 1 cup
Carrot grated ¼ cup
Fresh coriander leaves chopped 2 tablespoons
Asafoetida a pinch
Turmeric powder ½ teaspoon
Lemon juice 1 teaspoon
Ginger-green chilli paste 2 teaspoons
Sugar 1 teaspoon
Gram flour (besan) ¾ cup + 2 tablespoons
Whole wheat flour (atta) 1¼ cups
Salt to taste
Sesame seeds (til) 1½ tablespoons
Yogurt ½ cup
Oil 1 tablespoon + for greasing
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 7-8
Method
Step 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.
Step 2
Grease your palms with some oil and divide the dough into equal portions. Shape them into long thick cylinders that are called muthias.
Step 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.
Step 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.
Step 5
Add muthia slices and toss well. Cook for 3-4 minutes.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
