There are 2 ways of making Muthiyas — steamed and shallow fried or deep fried. I have tried the steamed version with this Lauki Muthiyas. But for the Oondhiyu meal I followed Tarla Dalal’s recipe for deep fried Methi muthiyas.
They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too.
You can evenstore these muthias for a long time , use them as a snack or make a dumpling curry without going through the labour of complete muthiya . Very well made .
Wow those muthiyas have turned out so well Pavani…love the texture and colour..I love muthiya and though have made these only couple of times, I still remember the taste..
looks so well done ! i prefer the steamed version, altho the deep fried ones are equally delicious.. like vaishali said, these taste great in a curry too 🙂 even kadhi actually
Haha, even I popped muthiya in the name of taste testing, when I made oondhiyu It makes a great snack by itself.
Fried methi muthia looks absolutely delicious.
You can evenstore these muthias for a long time , use them as a snack or make a dumpling curry without going through the labour of complete muthiya . Very well made .
Wow those muthiyas have turned out so well Pavani…love the texture and colour..I love muthiya and though have made these only couple of times, I still remember the taste..
I have only made the fried version so far and they make a great snack. Lovely clicks.
looks so well done ! i prefer the steamed version, altho the deep fried ones are equally delicious.. like vaishali said, these taste great in a curry too 🙂 even kadhi actually