Methi Na Moothia (Fenugreek Dumplings)
|
| Ingredients |
- 2 cups Fenugreek leaves
- 3 cups Gram flour (besan)
- 1/4 teaspoon Soda bi-carb
- 1 1/2 teaspoon Lemon juice
- Water
- 1 1/2 tablespoon Sugar
- 5 tablespoon Oil
- 1/4 teaspoon Asafoetida
|
- 1 tablespoon Ginger-chilli paste
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Curry leaves
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- Salt (As per taste)
|
|
| Method |
Wash and finely chop the fenugreek leaves.
Sieve the gram flour. Make a well in the centre of the gram flour, add the chopped fenugreek leaves, soda, lemon juice, sugar, 3 tbsp. oil, asafoetida, chilli-ginger paste and salt. Gently knead into a dough adding very little water at a time. Adjust seasoning if necessary.
Roll the dough into sausage shapes with wet palms.Steam the rolls (Moothias)for 20 minutes on a high flame.
To test the Moothia, pierce a knife or fork - it will come out clean if the Moothias are done.
Take off the flame and cool. Cut into 1/2" thick pieces.
For Tempering: Heat the oil in a pan, add the mustard seeds, cumin seeds, curry leaves, red chilli powder and turmeric powder. When the seeds start spluttering add the moothia pieces and stir-fry over a high flame for 5 minutes.
Serve hot with tea.
|
Other Details |
|
Serves: 4
|
Time: 35 mins.
|
|
|
|
|
State: Gujarat | Submitted by: System
|
|
|