½teaspoonGinger paste or freshly grated or crushed
2Green chilieschopped finely
Salt to taste
Take washed spinach and methi leaves in a bowl. Sprinkle some salt on it. And leave it side for 10 minutes.
Meanwhile prepare steamer to steam muthias. Add about ½ inch of water in steamer and let it come to simmer on medium heat. Lightly oil the steamer dish (it should have some holes in it.). keep it side till needed.
After 10 minutes. Squeeze the water out with hands. Look how much liquid is came out from it.
Take squeezed spinach and methi in a bowl.
Add other all ingredients (chapatti atta, besan, sooji, ginger paste, green chilies, cumin seeds, lemon juice, oil, sugar, salt, baking soda).
Mix it well and make dough like ball. (You will feel there is no flour in it. But this is perfectly fine. This is how it supposes to be. Do not add any extra flour.)
Divide it into small muthias with your hand. I am able to get 13 muthias. Place muthias in prepared dish. Make sure to arrange them few inches apart. So they won’t stick to each other.
Steam it for 20 minutes. Remove plate from the steamer and prepare Tadka.
Heat oil in a pan on medium heat. Once hot add mustard seeds and sesame seeds. Let them pop.
Then add steamed muthias. Stir it gently and let them brown for 3-4 minutes. Stir in between very carefully without breaking muthias.
Spinach and Methi Leaves – first chop both leaves finely and measure it in cups. Then wash them very well and leave in colander or strainer for 5 minutes to strain excess water. Then use in recipe as directed.Cooking Tips –- You can make this in microwave (as author stated in her book). Cook it in microwave for 4-5 minutes on high power instead of steaming it.- You can use this recipe to make different curries like Vatana Muthia curry, Oondhiyu, Tomato-Muthia curry.