Ingredients:


1 1/2 cups loosely packed chopped fenugreek leaves

1 cup chickpea flour (besan)

1 1/2 tbsp whole wheat flour

1 1/2 tsp cumin powder

1/4 tsp turmeric powder

1/2 tsp baking soda

1/2 tsp sugar

1 1/2 tsp yogurt

1 1/2 tsp finely minced ginger

1/2 tsp garlic paste

1 to 2 finley chopped green chillies

salt to taste


For tempering:

1 tbsp oil

1 tsp mustard seeds

a big pinch of asafetida

1 sprig curry leaves, chopped

For garnishing:

1 tbsp fresh grated coconut

1 tbsp chopped coriander leaves



Method:


Mix all the ingredients (except those for tempering and garnishing) together with a little water to make a smooth dough that is neither stiff nor very soft. The dough should be more on the softer side as this makes softer muthias.

Divide the dough into 4 equal portions. Roll out each portion, using well-oiled hands, into sausage like strands about 3/4" in diameter.

Place the rolled out dough on a greased plate and steam cook till done. A thin knife, when inserted, should come out clean when the dough rolls are done.
Allow to cool slightly and then cut the rolls into 1/2" pieces. These are the "muthiyas". Arrange them on a serving dish.

For the tempering:

Heat the oil in a small pan. Add the mustard seeds and when they splutter, add the curry leaves and asafetida. Mix once and take of the heat immediately.

Pour onto the "muthiyas" and garnish with coriander leaves and coconut. Serve slightly warm, with green chutney or ketchup.
You may also serve this as a side dish with lunch. This should serve 3 to 4.