Oats Methi Muthia

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 3 servings
Ingredients

• 3/4 cup coarsely powdered quick cooking rolled oats
• 2 cups finely chopped fenugreek leaves
• 2 tbsp semolina (rava)
• 3 tbsp low-fat curds
• 1 1/2 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp green chilli paste
• a pinch asafoetida (hing)
• salt to taste
• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)

For Serving

• Green chutney

Method

1. Combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
2. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
4. Cut into 12 mm. (½”) slices and keep aside.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
7. Pour the tempering over the muthia pieces and toss it lightly.
8. Serve hot with green chutney.