This recipe proves that you can make healthier versions of almost any dish by throwing in a few thoughtful ingredients – like oats in this case.
Using oats and methi to make the popular Gujarati snack makes it a wonder dish for diabetics . Since both oats and methi are rich in fibre, they help control blood sugar levels.
Steaming ensures minimal use of oil making this a great option for weight-watchers too.
The oats methi muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing!
Oats Methi Muthia recipe - How to make Oats Methi Muthia
Method- Combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
- Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
- Cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
- Pour the tempering over the muthia pieces and toss it lightly.
- Serve hot with green chutney.
Nutrient values (Abbrv) per serving
| Energy | 133 cal |
| Protein | 5.4 g |
| Carbohydrates | 20.6 g |
| Fiber | 3.7 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 23.5 mg |