Preparation Time : 15 mins | Cooking Time : 25 Mins | Serves: 2

Methi Leaves 1 cup (tightly packed) Jowar Flour 2 tblsp Bajra flour 3 tblsp Baking soda a pinch Red chili powder 3/4 tsp Sugar 1 tsp Salt as needed Yogurt |curd 1 tsp Turmeric powder 1/4 tsp Coconut grated 1 tsp Coriander leaves to garnish Sesame seeds 1/2 tsp Oil 2 tsp Mustard seeds 1/4 tsp

millet-methi muthia - 1

Method:

  • In a wide bowl, add the methi leaves (washed and cleaned) jowar flour, bajra flour, baking soda, red chili powder, sugar, salt and turmeric powder.
  • Add the yogurt and sprinkle little water and knead this into a soft dough. If you feel it is very watery add 1 tblsp of any of the flour.
  • Divide the dough into 2 or 3 equal parts like a log and grease an idli plate. Steam this for 20 minutes.
  • If you insert a clean tooth pick if it comes out clean it means the dough is perfectly steamed.
  • Once it is done allow this to cool completely. Once cool, cut them into small 1 inch roundels.
  • In a pan, add oil and mustard seeds and add the cut roundels. Let this become nice golden brown colour in a low flame. Add the sesame seeds and cook for some more time, for 7-10 minutes.
  • Garnish with coriander leaves and grated coconut.
millet-muthia - 2
  • Methi muthias are ready to serve. Serve hot with green chutney if you like. I just liked it as. A cup of chai will be a perfect combo with muthias.
Methi-muthia - 3
  1. If you are making with cabbage or lauki just grate the vegetable and add salt and keep it aside. Squeeze the entire water nicely and then add instead of methi.
  2. Instead of jowar flour and bajra flour you can add besan | kadalai maavu and wheat flour.
  3. Palak also can be replaced with methi leaves.
  4. Instead of red chili powder you can add freshly ground green chili and ginger.