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Oats Muthia
US measuring cups are used (1 cup = 240 ml)
Course
Breakfast
Cuisine
Gujarati, Indian
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Servings
Calories
192
kcal
Author
Kanan
Ingredients
For oats muthia recipe:
▢
¾
cup
Oats
ground into coarse powder
▢
2
tablespoons
Sooji (rava or semolina)
▢
1
teaspoon
Red chili powder
▢
1
teaspoon
Cumin powder
▢
1
teaspoon
Coriander powder
▢
¼
teaspoon
Turmeric powder
▢
Salt to taste
▢
2
cups
Fenugreek leaves (Methi leaves)
plucked, measured, washed and chopped
▢
1
Green chilies
chopped finely
▢
3
tablespoons
Plain yogurt
(dahi or curd)
▢
few drops
Water
if needed
For tadka (tempering):
▢
1
tablespoon
Oil
▢
½
teaspoon
Mustard seeds
▢
½
teaspoon
Sesame seeds
Instructions
Making oats muthia recipe:
Take oats powder, semolina and spices (turmeric powder, red chili powder, cumin powder, coriander powder) with salt in a bowl. Mix well.
Add green chilies and chopped methi. Mix with your fingers.
Add yogurt and start kneading.
Knead into stiff dough. You may or may not need water. It will depend on the yogurt consistency and how wet your methi leaves.
Now add 1-1 ½ inch of water in a steamer and bring it to a boil on high heat. Grease the tray with oil and also grease your hands.
Divide it into two portions and make two 6 inch logs.
Steam it for 10-12 minutes on HIGH heat. Remove the tray from steamer and let it cool for 5 minutes.
Then slice them up using sharp knife. It is better to grease the knife with oil for clean cut.
Making tadka:
Heat the oil in a pan on medium heat for tempering.
Once hot add mustard and sesame seeds, let them pop.
Then add sliced muthia.
Flip them after a minute and sauté till it becomes light brown from both sides.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
20.1
g
|
Protein:
5.9
g
|
Fat:
10.2
g
|
Saturated Fat:
1.6
g
|
Cholesterol:
3
mg
|
Sodium:
608
mg
|
Potassium:
159
mg
|
Fiber:
2.8
g
|
Sugar:
1.5
g
*Nutrition information is a rough estimate for 1 serving
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