Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fenugreek, fennel and corn flour dumplings methi, suva makai muthia. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Methi Mutiya is a traditional Gujarati snack which can be steamed or fried depending on your taste and is best served with chutney or Kadhi. You can also use Appe/Appam Patra for shallow frying the dumplings. Fenugreek leaves are also called Methi leaves or Methi ke Patte in Hindi.
Fenugreek, Fennel and corn flour dumplings Methi, suva makai muthia is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Fenugreek, Fennel and corn flour dumplings Methi, suva makai muthia is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fenugreek, fennel and corn flour dumplings methi, suva makai muthia using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fenugreek, Fennel and corn flour dumplings
Methi, suva makai muthia:
- Take 2 cups corn flour
- Get 1/2 cup coarse wheat flour
- Take 1 cup fennel finely chopped
- Make ready 1 cup fenugreek finely chopped
- Get 1/2 cup green garlic
- Get 1 tablespoon ginger paste
- Get 1/2 teaspoon turmeric
- Make ready 1 teaspoon chilli powder
- Make ready 1 tablespoon oil
- Get 1 teaspoon eno
- Get 1/4 teaspoon soda bicarbonate
- Make ready 1 teaspoon garam masala
- Make ready to taste Salt
- Take 1/2 cup tamarind pulp
- Make ready 1 tablespoon sugar (optional)
- Take 1/2 cup yogurt
And then there is fennel, the third of my favourite summer spices. Like coriander and fenugreek, it quite Fennel is also an intrinsic part of both Kashmiri and Bengali cooking — so firmly entrenched in the traditional repertoires that you can scarcely believe that. Methi muthia recipe - a Gujarati breakfast or snack made from fenugreek leaves, whole wheat I do like to use more methi leaves in proportion to atta and besan which gives nice dominating methi flavor. Methi Muthiya For Undhiyu is from Indian cuisine, Methi Muthiya can be used for any curry.
Steps to make Fenugreek, Fennel and corn flour dumplings
Methi, suva makai muthia:
- Mix all the ingredients and make a soft dough. Add water if required. - Let it sit for 15 minutes.
- In a steamer add water and bring it to boil. Grease the plate to steam the dumplings. Knead the dough and make cylindrical shape dumplings and steam for 12 to 15 minutes. Check with toothpick it should come out clean.
- Let it cool and cut in small rounds. - You can enjoy on its own or stir fry.
- Stir fry:- - 1 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - - Method:- - In a pan heat oil and add mustard and sesame seeds until it flutters. Add dumpling and stir fry until golden brown.
This tastes great along with Indian tea called "chai."Methi Muthiya are easy to make it can be used for multipurposes. SayfalarDiğerMarkaİnternet SitesiKişisel BlogAapdu KitchenVideolarhow to make methi muthia for undhiyu The top countries of supplier is China, from which the percentage.. Methi Muthia favorite Gujarati tea-time healthy snack. Methi Muthia prepare in two way, either steamed or fried, and Methi Muthia equally tasty Methi Muthia is made from fenugreek leaves, chickpeas flour and whole wheat flour.
So that’s going to wrap it up for this special food fenugreek, fennel and corn flour dumplings methi, suva makai muthia recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
