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Oats muthia
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A picture of Oats muthia.

Oats muthia

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Oats muthia

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  • Ingredients for muthi:-
  • 2 cupsoats
  • 2 cupsgratted carrots
  • 1 cupfenugreek leaves
  • 1/2 cupdill
  • 1 cupgram flour
  • 2 tablespoonplain flour
  • 1 tablespoonsugar
  • 1 teaspoonchilli powder
  • 1 teaspoonturmeric powder
  • 1 tablespooncumin and coriander powder
  • 1 teaspoongaram masala
  • to tasteSalt
  • 1 tablespoonsesame seeds
  • 1 cupyogurt
  • For tempering:- 2 tablespoon oil
  • 3-4curry leaves
  • 1/2 teaspooncumin seeds
  • 1/2 teaspoonmustard seeds
  • 1 tablespoonsesame seeds
  • 1 tablespoonchopped coriander for
  • garnishing
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Steps

  1. 1

    In a bowl mix all ingredients for muthia and make a dough. Greasing palm with oil make barrel shape muthias.

    A picture of step 1 of Oats muthia.
    A picture of step 1 of Oats muthia.
    A picture of step 1 of Oats muthia.
  2. 2

    Steam in a steamer for 15minutes.
    Let it cool and cut them in small rounds.

    A picture of step 2 of Oats muthia.
    A picture of step 2 of Oats muthia.
    A picture of step 2 of Oats muthia.
  3. 3

    In a pan add 2 tablespoon oil, c
    and add 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, 1/2 teaspoon mustard seeds and curry leaves. Once it starts fluttering add the muthias and let it cook for 2/3 minutes and garnish with coriander leaves.

    A picture of step 3 of Oats muthia.
    A picture of step 3 of Oats muthia.
    A picture of step 3 of Oats muthia.
  4. 4

    A picture of step 4 of Oats muthia.
    A picture of step 4 of Oats muthia.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 30, 2019 10:26
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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