lapsi methi muthia recipe | dalia methi bajra muthia | (2024)

लापसी मेथी मुठिया रेसिपी | बाजरा मुठिया | दलिया मुठिया - हिन्दी में पढ़ें (Lapsi Methi Muthia, Dalia Bajra Methi Muthia in Hindi)

Other Muthiya recipes

1. Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Likelapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia |then here are some popular muthia recipes from our website :

   ● Oats Methi Muthia

   ● Bajra Onion Muthia

   ● Karela Muthias

Lapsi Muthia mixture

1. To prepare the Lapsi methi muthia mixture, we will first cook the dalia. Pick and clean approx. 1/3 cup of broken wheat.
   
2. Boil a vesselful of water and add the broken wheat. Alternatively, you can even cook the lapsi in the pressure cooker.
   
3. Cook on a medium flame till done. This will take around 6 to 8 minutes on a medium flame. Do stir the lapsi occasionally so it does not stick to the bottom of the pan.
   
4. Drain the cooked dalia using a strainer.
   
5. Refresh using cold water to stop the internal cooking of Dalia and prevent it from becoming mushy.
   
6. Transfer the cooked broken wheat in a deep bowl.
   
7. Add fenugreek leaves. We have cleaned, washed and separated the fenugreek leaves from the stem and finely chopped them before adding. If using fenugreek when not in season and worried about the bitterness, sprinkle a little salt over it, keep aside for 5-10 minutes, squeeze out to get rid of the bitterness from the fenugreek leaves and then add to the dough.
   
8. Add bajra flour. To fortify, you can even add in some jowar, whole wheat, oats or nachni flour.
   
9. Add garlic.
   
10. Add ginger-green chilli paste. I have used homemadeGinger Green Chilli Paste which has intense flavours and is devoid of chemical preservatives.
    
11. Add sugar. The most widely used ingredient in Gujarati cuisine. It also helps in balancing the flavors if the methi is too bitter.
    
12. Add baking soda. It will help in making the lapsi muthia soft.
    
13. Add turmeric powder.
    
14. Add curds. Beginners can learn the recipe of homemade curdto make perfect thick dahi at home.
    
15. Add salt.
    
16. Mix well and gradually add water to form a dough, adding water if required.
    

Steaming lapsi methi muthia

1. Divide the muthiya dough into 2 equal portions. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky.
   
2. Shape each portion into 125 mm. (5") cylindrical roll. If you are facing difficulties in shaping the kobi muthia then apply little oil on your palms.
3. Grease a sieve with oil using a brush. This prevents the muthia from sticking to the plate. Also, heat the water in a steamer.
4. Arrange both the muthia rolls on a greased sieve. Keep proper distance between both the rolls while placing them so they do not stick to each other on steaming.
   
5. Steam in a steamer for 25 to 30 minutes. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
   
6. Insert a toothpick or knife to check if it comes out clean. Allow the cabbage jowar muthiya to cool completely. If you try to slice while they are hot, the muthiya tend to crumble and break. Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside.
   
7. Cool slightly and cut into 12 mm. (½”) slices and keep aside. If you try slicing them while they are still hot, the lapsi methi muthias will crumble and break. You can also slice them and then cut them again horizontally if you find the muthias are little long.
   

To temper broken wheat muthia

1. To give a tadka tolapsi methi muthia | dalia methi bajra muthia | broken wheat fenugreek leaves muthia |heat the oil in a non-stick pan and add the mustard seeds.
   
2. When the seeds crackle, add the sesame seeds.
   
3. Add asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
   
4. Add the muthia pieces.
   
5. Sautélapsi methi muthia | dalia methi bajra muthia | broken wheat fenugreek leaves muthia |on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
   
6. Serve broken wheat fenugreek muthia immediately garnished with coriander. If you enjoyed this recipe of dalia methi muthiya, then also check out other Gujarati farsaan recipes like :Bajra Dhebra Recipe, Mag Dal Ni Kachori, Mixed Vegetable Handvo.
   

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