Photograph of the finished Muthiya

India · Viên bột hấp lá methi Muthiya

Muthiya

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 480 g
  • Photograph of Atta whole wheat flour Atta whole wheat flour 240 g
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 100 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Mustard seeds Mustard seeds 24 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 80 g
  • Photograph of Lime Lime 2

Method

  1. 1 Mix chickpea flour with atta flour, crushed fenugreek leaves, yogurt, turmeric, and palm sugar.
  2. 2 Knead the dough until it's sticky, then roll it into a 10 cm long stick; muthiya means "to hold in the hand," so the rough shape is correct.
  3. 3 Steam the dough sticks for 20 minutes, then let them cool completely.
  4. 4 The meat must be completely cool before cutting; if it's still hot, it will stick to the knife and lose its shape.
  5. 5 Cut into 1.5 cm thick slices.
  6. 6 Sauté mustard seeds in oil, then stir-fry the slices for 6 minutes until the outside is golden brown, sprinkle with sesame seeds and squeeze lemon juice over them.

With an appliance

  • Pressure cooker 52 min

    Replace step 3: steam the muthiya stick under low pressure for 9 minutes, then quickly release the pressure and allow it to cool completely; steps 4–6, including the sautéing of the tortilla slices, remain unchanged.

Start cooking