Desi Health Bites is an exciting blogger program by Fortune Rice Bran Health Oil
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- Author: Rajani Vaidya
- Prep time: 15 mins
- Cooking time: Under 30 minutes
- Serves 4
- 2 packed cups fenugreek leaves (methi)
- 1 thumb size piece of fresh ginger
- 3 green chillies
- 1 cup rajgira flour (amaranth flour)
- 1 cup besan (gram flour)
- 1 tsp salt
- Juice of 1 lemon
- 1-2 tbsp thick yogurt
- 2 tbsp Fortune Rice Bran Health oil
- 1/2 tsp mustard seeds
- 2 tbsp white sesame seeds
- 1/2 cup mint leaves
- 2 green chillies
- Juice of half lemon
- 1/4 tsp salt
- pinch of sugar
- Wash mint leaves in 2-3 changes of water until clean and grind all ingredients for chutney together in a small mixer. Keep aside.
- Finely chop the cleaned and washed methi leaves.
- Peel ginger and make a coarse paste of ginger and green chillies.
- In a large bowl, mix the rajgira flour, besan, ginger-chilli paste, salt, chopped methi and lemon juice.
- Add yogurt 1 tsp at a time, bind to a stiff dough.
- Shape into smooth cylindrical logs about 2 inches thick. Place in a greased steamer basket and steam for 10-12 minutes.
- A knife inserted into the muthia should come clean. If sticky, steam for 2 more minutes.
- Heat 2 tbsp Fortune Rice Bran Health oil in a small pan. Crackle mustard seeds in the hot oil. Add sesame seeds, once they pop, remove from flame.
- Once the muthias have cooled slightly, cut into half inch thick slices. Pour the tempering over this. Serve skewered on satay sticks alternating with oven-grilled veggies for a unique presentation, along with mint chutney.
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