Lapasi na Muthiya
by shibha

Lapasi - great source of fiber
juwar flour - very low calorie flour which is not hard on stomach.
curd - dairy products are biggest source of protein for vegetarians.
ajamo - tastes great and lots of medicinal value
tal - again great source of protein
green leaves - complex vitamins and iron
canola oil - lowest level of cholesterol (spelling?) among all oils

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Lapasi na Muthiya recipe - How to make Lapasi na Muthiya

1 cup broken wheat (dalia) or kansar ( smaller version of Lapasi )
1/2 cup coriander (dhania)
half cup curd
1/4 cup juwar flour or 1/4 cup bajari lour
1 clove of garlic (lehsun)
1/2 tsp ajamo ( ajwain, oregano seeds )
1/2 tsp tal ( til, sesame seeds )
1 tsp canola oil
a pinch of turmeric powder (haldi)
green chilli-ginger paste acording to taste
salt to taste
water

Method

Soak lapasi for 10 minutes.
Remove water throughly.
Add all the other ingredients and mix.
Add water to make a dough which is not too soft and not too hard, something you can mold easily and does not get into pieces.
Keep it for 1-2 hours so that everything is nicely mixed.
Make long rolls ( about 4 inches long ).
Put them in a strainer, and put the strainer in the steamer.
If you do not have steamer, put it in a vessel with boiling water and cover it with a lid wrapped into nice clean cloth.
That will help from getting water on muthiya.
Steam it for about 15 minutes on high flame and about 5-7 minutes on the low flame.
Cut the rolls, and serve it hot.
They taste great when you eat them cold on the other day too !
( variation : you can replace coriander leaves with palak (spinach) , methi ( fenugreek leaves ), kobij ( cabbage ), green onion , dudhi ( lauki, bottle gourd ) or capsicum ).