Family food, Lactation, meal

Gujarati Rasawala Methi Muthia – Baked Version

Posted by sunainaagrawal on

Gujarati Methi Muthias are fist sized deep fried snacks made of mixed flours and flavoured with fenugreek leaves and spices. They can be enjoyed as it as a snack or added to gravies, dals or kadhis.  They are a mainstay in the Gujarati kitchen.

I have quite a few Gujarati friends, and it is from them that I got acquainted with this interesting dish. Today I have prepared a healthier version of muthia, where instead of deep frying, I have baked the muthias. The muthias have been kept gluten free and I have used only gramflour to prepare them. Fresh green fenugreek leaves add to the nutritive content of the dish. The muthias have been then added to a gravy or kadhi. This dish is best enjoyed with steamed rice, rotis or bajra khichadi.

Preparation Time: 20 mins  Cooking Time: 30 mins

Serves: 6

Ingredients:

For the Muthias

  1. Gram Flour or Chickpea flour – 1 cup
  2. Fenugreek leaves – 1 cup
  3. Salt to taste
  4. Red chilly powder – to taste
  5. Turmeric Powder – 1 tsp
  6. Carom Seeds (Jeera) – ½ tsp
  7. Oil – ¼ cup
  8. Ground to a paste – 1 creen chilly, ½ inch ginger, half bay leaf, 1 tbsp of cumin, fennel, cardamom, clove, cinnamon combined

For the Kadhi or Gravy

  1. Gram Flour/ Chickpea flour – 2 tbsp
  2. Curd – 1 cup
  3. Ghee/ Oil – 1 tsp
  4. Asafoetida – 1 tsp
  5. Jeera or Cumin Seeds – 1 tsp
  6. Red Chilly powder – 1 tsp
  7. Turmeric Powder – 1 tsp
  8. Salt to taste

Method:

Muthias

  1. Finely chop the fenugreek leaves
  2. Combine all the ingredients with a little water and bring it together into a smooth, pliable dough
  3. Pinch fist sized balls from the dough and shape into croquettes or muthias
  4. Bake in a pre-heated oven at 180 degree centigrade for around 12-15 minutes

Gravy

  1. Whisk the curd and mix with gram flour to get a smooth batter of pouring consistency
  2. Heat oil in a pan and add the asafoetida and cumin seeds and let the seeds splutter
  3. Pour in the chickpea paste and stir for a minute
  4. Add in one cup water and stir to mix
  5. Add the salt and spices and simmer for a few minutes, stirring from time to time
  6. Adjust quantity of water to get the desired consistency
  7. Remove from heat once the kadhi boils over

Assembly

  1. Prepare the gravy while the muthias are baking
  2. Add the muthias to the gravy/ kadhi and let it simmer for a few minutes
  3. Servee hot with rotis, khichadi or rice

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