Ingredients:
Semolina – 75 gms
Whole Wheat Flour – 220 gms
Bengal Gram Flour – 45 gms
Fenugreek Leaves – 200 gms, chopped
Chilli Paste – 2 tblsp
Turmeric Powder – 1/3 tsp
Sugar – 40 gms
Curds – 75 gms
Juice of 1 Lemon
Coriander Leaves – 3 tblsp, chopped
Red Chilli Powder – 1 tsp
Oil – 3 tblsp
Salt to taste
For the tempering:
Oil – 50 gms
Mustard Oil – 1 tsp
Cumin Seeds – 1 tsp
Sesame Seeds – 2 tblsp
For the garnish:
Coriander Leaves – 2 tblsp, chopped
Method:
1. Combine all the ingredients for the muthiyas in a bowl and form a soft dough.
2. Divide the dough into 4 parts and roll them into cylindrical rolls, each about a palm’s length.
3. Steam for almost 30 minutes.
4. Cool and slice the cylindrical rolls.
5. Heat the oil . Add the mustard seeds, cumin seeds and sesame seeds.
6. Add the muthiyas and mix well.
7. Cook for 10 minutes till they appear to be roasted.
8. Garnish with coriander leaves.
9. Serve hot.
