Methi Moothia (Steamed fenugreek dumplings in a thick gravy)
Ingredients
- 3 1/2 oz Gram flour besan
- 1/2 cup Fenugreek methi leaves, finely chopped
- 1 Green chilli finely chopped
- 1 tbsp Vegetable oil
for the gravy:
- 1 tbsp Vegetable oil
- 1 Onion medium-sized, chopped
- 2 Tomatoes peeled
- 1/2 tsp Cumin jeera seeds
- 1 tsp Ginger adrak paste
- 1 tsp Garlic lasan paste
Instructions
- Sift the gram flour in a bowl, add fenugreek leaves, green chilli, and oil. Knead into a semi-hard dough and let the dough rest for 5 minutes.
- Divide the dough into 1/2 inch round balls. Grease the steamer and steam the balls for about 7-8 minutes.
- For the gravy, heat the oil in a wok (kadhai); add the onion and fry till brown.
- Add the tomatoes, cumin seeds, ginger paste, and garlic paste; cook for about 10 minutes or till the gravy is thick.
- Add the steamed balls and cook for 5 minutes.
- Serve hot with roti.
Calories: 279 kcal
Carbohydrates: 38 g
Protein: 13 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 78 mg
Potassium: 633 mg
Fiber: 12 g
Sugar: 6 g
Vitamin A: 544 IU
Vitamin C: 13 mg
Calcium: 79 mg
Iron: 12 mg