Winter means greens abound and one of these green that is available in plenty is Methi or Fenugreek Leaves. This time around I used these leaves to make these Jowar Methi Muthiya, a low-calorie, gluten-free snack from Gujarat.
In recent times, I have tried to include as many millets as possible in my diet and two of my favourite millets are Ragi (Finger Millet or Nachni) and Jowar (Sorghum). I have been using both these extensively in my diet and have experienced quite some benefits. While I have been making Jowar Roti often, I have also tried to include Jowar in my diet in the form of:
- Jwariche Dhirde | Spicy, Maharashtrian Jowar Dosa
- Vangyache Thalipeeth | Roasted Eggplant & Jowar Flatbread
- Jwaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
- Steamed Cabbage Muthiya | Bafela Kobi Na Muthia
Today, I am making Muthiya, a steamed and pan-fried snack from Gujarat, with Jowar Flour and Methi. The combination makes it a nutritious and delicious snack that is just perfect for people who are on a weight-loss journey, combating diabetes, or then are looking for gluten-free options.
How to Make Jowar Methi Muthiya
- Some Tips to Perfect the Muthiyas
- Do make the dough soft and pliable; else the muthiya will be very dry.
- Do not steam the dough for more than 5 to 7 minutes. If you do, the muthiya will be very dry.
- While the final step is pan-frying, the muthiya can be eaten just after steaming as well and this is what I do normally.
- Getting the Steamer Ready
- Add enough water to a steamer. If you are using a pressure cooker, ensure that you remove the weight from the lid.
- Over medium flame, heat the steamer to get the water to a simmering stage.
- Making the Muthiya Dough
- Grind 3 or 4 green chillies and 1″ piece ginger into a coarse paste.
- Mix together 1 Cup Jowar Flour, 1 Cup Finely Chopped Methi Leaves, 1 tbsp Sesame Seeds, 1 tsp Cumin Seeds, and 1 tsp Turmeric.
- Now add 1/4 Cup Dahi, the Green Chilli-Ginger paste, 1 tsp Lemon Juice, 1 large pinch of baking soda, and salt to taste.
- Mix well.
- Gradually, add water to form a soft and pliable dough. I needed about 1/3 cup water.
- Grind 3 or 4 green chillies and 1″ piece ginger into a coarse paste.
- Steaming the Jowar Methi Muthiya Dough
- Grease your palms with some oil.
- Divide the dough into two equal parts.
- Roll each part into a log about 5″ long and 1.5″ in diameter.
- Steam the logs for about 5 to 7 minutes.
- Take the steamer off the flame and let it cool for about 5 minutes.
- Take the steamed dough logs out of the steamer.
- Using a sharp knife, cut the log into 1/2″ thick slices.
- The Final Steps
- In a large pan, heat about 2 tsp oil.
- Add 1 tsp sesame seeds and a few curry leaves.
- Stir-fry for a few seconds. The seeds and leaves will fry with the muthiya so there is no need to fry them at this stage.
- Add the muthiya slices and let them fry a bit till the side touching the pan becomes crisp.
- Flip the muthiyas over and let the flip side fry a bit as well.
- Serve immediately with some hot tea.
Recipe for Jowar Methi Muthiya
Jowar Methi Muthiya
Jowar Methi Muthiya is simple steamed, panfried snack that is diabetic-friendly and one that aids weightloss. This tea-time snack from Gujarat is a great way to include millets in your every day meals.
Equipment
- Bowl
- Chopping Board
- Knife
- Steamer
- Frying Pan
Ingredients
For The Muthiya Dough
- 1 Cup Jowar Flour Sorghum Flour (~150 gms)
- 1 Cup Finely Chopped Fresh Methi, Fenugreek Leaves (~80 gms)
- 3 to 4 Green Chillies
- 1" Piece of Ginger
- 1 Tbsp Sesame Seeds
- 1 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tsp Lemon Juice
- 1/4 Cup Yogurt
- 1 Pinch Baking Soda
- Water
For Pan-Frying
- 2 tsp Oil
- 1 tsp Sesame Seeds
- A Few Curry Leaves
Instructions
Build Up the Steam
- Add enough water to a steamer. If you are using a pressure cooker, ensure that you remove the weight from the lid.
- Over medium flame, heat the steamer to get the water to a simmering stage.
Making the Muthiya Dough
- Grind 3 or 4 green chillies and 1″ piece ginger into a coarse paste.
- Mix together 1 Cup Jowar Flour, 1 Cup Finely Chopped Methi Leaves, 1 tbsp Sesame Seeds, 1 tsp Cumin Seeds, and 1 tsp Turmeric.
- Now add 1/4 Cup Dahi, the Green Chilli-Ginger paste, 1 tsp Lemon Juice, 1 large pinch of baking soda, and salt to taste.
- Mix well.
- Gradually add water to form a soft and pliable dough. I needed about 1/3 cup water.
Steaming the Jowar Methi Muthiya Dough
- Grease your palms with some oil.
- Divide the dough into two equal parts.
- Roll each part into a log about 5″ long and 1.5″ in diameter.
- Steam the logs for about 5 to 7 minutes.
- Take the steamer off the flame and let it cool for about 5 minutes.
- Take the steamed dough logs out of the steamer.
- Using a sharp knife, cut the log into 1/2″ thick slices.
The Final Steps
- In a large pan, heat about 2 tsp oil.
- Add 1 tsp sesame seeds and a few curry leaves.
- Stir-fry for a few seconds.
- Add the muthiya slices and let them fry a bit till the side touching the pan becomes crisp.
- Flip the muthiyas over and let the flip side fry a bit as well.
Serving Ideas
- Serve immediately with some hot tea.
Notes
Some Tips to Perfect the Muthiyas
- Do make the dough soft and pliable; else the muthiya will be very dry.
- Do not steam the dough for more than 5 to 7 minutes. If you do, the muthiya will be very dry.
- While the final step is pan-frying, the muthiya can be eaten just after steaming as well and this is what I do normally.
Nutrition
Calories: 193 kcalCarbohydrates: 31 gProtein: 6 gFat: 6 gSaturated Fat: 1 gTrans Fat: 1 gCholesterol: 2 mgSodium: 190 mgPotassium: 154 mgFiber: 4 gSugar: 2 gVitamin A: 22 IUVitamin C: 5 mgCalcium: 285 mgIron: 3 mg
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