Gujarati Methi Muthiya

Fresh Fenugreek leaves, also called as Methi, are commonly used in Gujarati Cuisine. As I have mentioned earlier, my family loves Methi. Be it Thepla or a curry or these Muthiyas. 
Generally, Gujarati Muthiyas are deep fried. But, I prefer a steamed version, just the way my Mom makes Kothimbir Vadi (Steamed Cilantro Savory Cakes). Today's low calorie gluten free, herbed appetizers are perfect for vegans and vegetarians.

Ingredients:
Chopped Methi/Fenugreek Leaves (tightly packed) - 2 cups
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Jowar/Sorghum/Jwari/Jola Flour - 1/2 cup
Rice Flour - 2 tbsp
Shredded Coconut (fresh or frozen) - about 1/2 cup
Green Chilli Paste - 1 tsp
Cumin/Jeera Seeds - 1 tsp
White Sesame Seeds/Til - 1 1/2 tsp
Tamarind/Imli/Chinch Paste - 1 tsp
Jaggery/Gud/Gul - 1 tsp
Garam Masala - 1/2 tsp
Baking Soda - 1/2 tsp
Oil for Shallow frying
Salt

Tempering/Tadka:
Sesame Seeds/Til - 2 tsp
Oil - 2 tsp

How to cook Steamed Methi nu Muthiya:

• Place the washed methi leaves in a colander to remove excess water. Or use a salad spinner to remove water. Finely chop methi leaves and tender stems.
• In a big mixing bowl, add methi leaves, coconut, chili paste, cumin seeds, sesame seeds, tamarind paste, grated jaggery, garam masala and salt. Set it aside for about 30 minutes. If jaggery is not available, use molasses or sugar.
• After 30 minutes, methi leaves will slightly soften and turn watery. Now add the flours - chickpea flour, jowar flour, rice flour and baking soda. Mix well. Add little water, at a time, to knead a soft, moist dough. Dough is softer than regular chapati dough.

• Grease a steel vessel with cooking spray or oil. Grease your palms with oil and divide the dough into 2 logs. Place the dough in the greased vessel and steam in a pressure cooker or idli cooker for 12 - 15 minutes. In case you are using a pressure cooker, remove the whistle/weight while steaming.
• Let the steamed logs cool. Cut it into thick round slices. Heat a pan and add couple tbsp oil. Shallow fry muthiya slices until slighty brown. You can deep fry them as well.
• Heat 2 tsp oil in a small pan. Add 2 tsp sesame seeds and saute until it turns aromatic and sesame seeds slightly change color. Pour the sesame seeds all over the muthiya slices.  his tempering/tadka is optional.

Garnish Methi nu Muthiya with shredded coconut and serve with lemon wedges.