Oats, Quinoa And Methi Muthiya

Oats, Quinoa and Methi Muthiya

 

Muthiya or Steamed fist cakes are famous Gujarati snacks. Methi muthiya or dudhi muthiya are common crunchy snacks. By adding Oats and Quinoa, these are made into more healthier snacks with high nutritional value.

Oats is a millet which is high in dietary fiber and rich in protein. Oats give a fuller filling for longer duration and also helps in lowering blood pressure. Soluble fibers found in oats control blood sugar. Oats are aggravating for Kapha but however dry baked oats in granola are fine.

Quinoa (pronounced KEEN-wah) is a nutrient-dense whole grain which is easy to prepare, easy to digest and is fluffy, lightweight with nutty crunchiness. Quinoa has the high protein content, good fiber, minerals, and several vitamins, iron, magnesium, manganese, and phosphorus. It helps in improving metabolism and helps with weight loss. Quinoa is good for Kapha; vata and Pitta can also have this with proper combination. For vata, eat with more ghee or olive oil and for pitta, eat with less oil and fewer nuts.

 Methi leaves are a rich source of medicinal properties.  Methi contains iron, dietary fibers, Vitamin A, B6 and C, copper, potassium, thiamine, folic acid, riboflavin, sodium, copper, potassium and many other micro nutrients. Methi is very helpful in controlling diabetes, urinary disorders, and digestive system problems. It is especially helpful for curing vata- type digestion where there is the tendency for gas or bloating.

 

Ingredients

  • 3-4 cup methi ( fenugreek leaves ) cleaned, washed and roughly chopped
  • 1 cup whole wheat flour or Atta
  • 1 cup oats
  • 1 cup quinoa
  • 1/2 cup bajra flour ( finger millet flour )
  • 2 tbsp. semolina or sooji
  • 2 tbsp. gram flour or besan
  • 1 tbsp. rice flour
  • 2 tbsp. oil (for moin )
  • pinch of meetha soda
  • salt to taste
  • 3 tbsp. ginger and green chili paste
  • 2 tbsp. sugar
  • 1 cup sour yogurt
  • 2 tbsp. amchoor powder
  • 1 tsp. turmeric powder
  • 1-2 red chili powder
  • 1 tsp. ajwain ( carom seeds )
  • 2 tsp. cumin and coriander powder
  • 1/2 tsp garam masala

 

Ingredients for tempering (vaghar) and garnishing

  • 3-4 tbsp. oil
  • 2 tbsp. mustard seeds
  • 1 tbsp. cumin seeds
  • 1/4 tsp. hing
  • 2 sprigs of curry patta
  • 3-4 dried red chilies
  • 3-4 tbsp. sesame seeds or white til
  • 2-3 tbsp. desiccated coconut
  • Hand full of freshly chopped coriander

 

Method 

  • 1.Roast oats and quinoa for 3-4 minute on low flame. Let it cool and later grind it into the coarse flour.

 

 

  • Mix all the flours, methi, spices and all other ingredients in a big bowl. Knead all these into the soft dough using little water.

 

 

  • Apply oil on your hands and take little dough an roll it into cylindrical shapes by pressing it into your fists.
  • Steam these in a steamer for about 20 – 30 minutes. To check whether it is cooked or not, insert a knife. If the knife comes out clean, it means it has been cooked.

 

 

  • Remove it from steamer and let it cool down. Cut them into small round discs.

 

 

  • For tempering (vaghar), heat oil in a pan, add mustard seeds, cumin seeds, hing, curry patta. Add dried red chilies, til or sesame seeds and then add cut pieces of muthiya. Saute it on low flame till it becomes crisp and golden in color.

 

 

  • Garnish it with coriander and coconut.
  • Serve it hot with chutney or sauce.

 

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