Lapsi Methi Muthias

Preparation Time: 10 mins.
Cooking Time: 30 mins.
Serves 4.
Ingredients
For the muthias

• 1/2 cup broken wheat (dalia)
• 1/2 cup finely chopped fenugreek (methi) leaves
• 1/4 cup bajra (black millet) flour
• 2 cloves of garlic (lehsun), grated
• 1 tsp ginger-green chilli paste
• 1 tsp sugar
• a pinch of baking soda
• 1/8 tsp turmeric powder (haldi)
• 2 tbsp low fat curds (dahi)
• salt to taste

For the tempering

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch of asafoetida (hing)

For the garnish

• 1 tbsp chopped coriander (dhania)

Method
For the muthias

1. Clean and wash the broken wheat.
2. Blanch the broken wheat in boiling water for 8 to 10 minutes. Drain completely and keep aside.
3. Combine all the ingredients in a bowl and mix well.
4. Divide the muthia mixture into 8 equal portions. Shape each portion into a cylindrical roll 100 mm. (4") in length and 12 mm. (½") in diameter.
5. Steam the rolls for 12 to 15 minutes or till a knife inserted in a roll comes out clean.
6. Cool and slice the muthias into 12 mm. (½") long pieces and keep aside.

How to proceed

1. Heat the oil in a non-stick pan, add the mustard seeds and asafoetida.
2. When the seeds crackle, add the prepared muthias and sauté for 3 to 4 minutes till they are light brown in colour.
3. Serve hot, garnished with coriander.