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Steamed Corn Methi Muthia
Steamed Corn Methi Muthia

Before you jump to Steamed Corn Methi Muthia recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

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We hope you got benefit from reading it, now let’s go back to steamed corn methi muthia recipe. You can cook steamed corn methi muthia using 22 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Steamed Corn Methi Muthia:
  1. Take For Corn Methi Muthia dough
  2. Use 2 Cup Fresh Methi(fenugreek) Leaves (Fenugreek)
  3. You need 1 Cup Wheat Flour
  4. You need 1/2 Cup Corn Flour
  5. Take 1/2 Cup Gram Flour
  6. Get 1 tsp til( sesame seeds)
  7. Get 1 tsp Green Chilli Paste
  8. Use 1 tsp Ginger Paste
  9. Use 1 tsp Red Chilli Powder
  10. Get 1 tsp Coriander Powder
  11. Prepare 1/2 tsp Turmeric Powder
  12. Prepare 2 tsp Lemon Juice
  13. Use 1 tsp Sugar
  14. Take 1 tsp Oil
  15. Take to taste Salt
  16. You need 1/2 Cup Water
  17. Take For Tempering
  18. Get 1-2 tsp Oil
  19. Take 1 tsp Rai (Mustard Seeds)
  20. Use 1 tsp Ajwain (Carom Seed)/Sesame Seeds
  21. Use 5-6 Curry Leaves
  22. Provide 1 Pinch Hing (Asafoetida)
Steps to make Steamed Corn Methi Muthia:
  1. Chop the fenugreek leaves, then wash it with water twice and drain it.
  2. In a big plate add wheat flour, corn flour, gram flour, all spices, sesame seeds, sugar, oil, lemon juice and salt, then mix it well.
  3. Add the drained methi leaves in the mixture and mix it well, then knead to a smooth dough with required water and keep it aside for 10 minutes.
  4. Divide the dough into 2 halves then roll each half like as a log about 1.5"- 2" in diameter. After that place them on a greased seive.
  5. In a big pan add 3-4 glasses of water or as per need for steaming the muthia, then boil the water.
  6. Once water is boiled, place the stand in it and the seive on the stand, then cover it with a lid, and steam the rolls for 15-20 minutes.
  7. To check insert a toothpick in it, It is fully cooked or not, If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes.
  8. Turn off the gas and let the rolls cool a bit. - Cut the steamed rolls into 1/2" slices. After that tempering the Corn Methi Muthia.
  9. In a pan, heat the oil, add ajwain/sesame seeds in it and let it crackle then add Rai curry leaves, and hing (Asafoetida), and fry it for a few seconds.
  10. Add the Corn Methi Muthia in it and fry with a gentle hand, for 2-3 minutes on a medium flame.
  11. Steamed Corn Methi Muthia is ready to eat. Serve hot with chatany or a cup of tea.
  12. Tips -
  13. Be careful about the quantity of water required to knead the dough because the moisture in the washed leaves and the lemon juice is sufficient to make the dough.

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