Oats Methi Muthia

Preparation :5 mins
Cook :13 mins
Total Time :18 mins
Servings :Makes 3 servings

Ingredients :

3/4 cup coarsely powdered quick cooking rolled oats
2 cups finely chopped fenugreek (methi)
2 tbsp semolina (rava / sooji)
3 tbsp low-fat curds (dahi)
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 :

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.
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.
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.
Cut into 12 mm. (½”) slices and keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
Pour the tempering over the muthia pieces and toss it lightly.
Serve hot with green chutney.