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Steamed Corn Methi Muthia
Steamed Corn Methi Muthia

Before you jump to Steamed Corn Methi Muthia recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of men and women who are suffering from health problems such as high blood pressure, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. In all probability, most people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, individuals can change their eating habits for the better by making a couple of modest changes.

The first change to make is to pay more attention to what you purchase when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. A good healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

As you can see, it’s not hard to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to steamed corn methi muthia recipe. You can have steamed corn methi muthia using 22 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Steamed Corn Methi Muthia:
  1. Take For Corn Methi Muthia dough
  2. You need 2 Cup Fresh Methi(fenugreek) Leaves (Fenugreek)
  3. Provide 1 Cup Wheat Flour
  4. You need 1/2 Cup Corn Flour
  5. Use 1/2 Cup Gram Flour
  6. Use 1 tsp til( sesame seeds)
  7. You need 1 tsp Green Chilli Paste
  8. You need 1 tsp Ginger Paste
  9. Provide 1 tsp Red Chilli Powder
  10. You need 1 tsp Coriander Powder
  11. You need 1/2 tsp Turmeric Powder
  12. You need 2 tsp Lemon Juice
  13. You need 1 tsp Sugar
  14. Use 1 tsp Oil
  15. Provide to taste Salt
  16. Prepare 1/2 Cup Water
  17. Use For Tempering
  18. Prepare 1-2 tsp Oil
  19. Get 1 tsp Rai (Mustard Seeds)
  20. You need 1 tsp Ajwain (Carom Seed)/Sesame Seeds
  21. You need 5-6 Curry Leaves
  22. Get 1 Pinch Hing (Asafoetida)
Steps to make Steamed Corn Methi Muthia:
  1. Chop the fenugreek leaves, then wash it with water twice and drain it.
  2. In a big plate add wheat flour, corn flour, gram flour, all spices, sesame seeds, sugar, oil, lemon juice and salt, then mix it well.
  3. Add the drained methi leaves in the mixture and mix it well, then knead to a smooth dough with required water and keep it aside for 10 minutes.
  4. Divide the dough into 2 halves then roll each half like as a log about 1.5"- 2" in diameter. After that place them on a greased seive.
  5. In a big pan add 3-4 glasses of water or as per need for steaming the muthia, then boil the water.
  6. Once water is boiled, place the stand in it and the seive on the stand, then cover it with a lid, and steam the rolls for 15-20 minutes.
  7. To check insert a toothpick in it, It is fully cooked or not, If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes.
  8. Turn off the gas and let the rolls cool a bit. - Cut the steamed rolls into 1/2" slices. After that tempering the Corn Methi Muthia.
  9. In a pan, heat the oil, add ajwain/sesame seeds in it and let it crackle then add Rai curry leaves, and hing (Asafoetida), and fry it for a few seconds.
  10. Add the Corn Methi Muthia in it and fry with a gentle hand, for 2-3 minutes on a medium flame.
  11. Steamed Corn Methi Muthia is ready to eat. Serve hot with chatany or a cup of tea.
  12. Tips -
  13. Be careful about the quantity of water required to knead the dough because the moisture in the washed leaves and the lemon juice is sufficient to make the dough.

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