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We hope you got insight from reading it, now let’s go back to palak muthia recipe. You can have palak muthia using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Palak Muthia:
- Provide 2 1/2 cups spinach
- Prepare 1 cup besan (chickpea flour)
- Provide 1/2 cup atta (whole wheat flour)
- Provide 1/2 cup sooji (semolina)
- You need 1 tsp. ginger-green chilies paste
- Get 1/2 tsp. cumin powder
- Prepare 1/2 tsp. sugar
- You need 1 tsp. lemon juice
- Take to taste salt
- Take 1/4 tsp. turmeric powder
- You need 1/4 tsp. baking soda
- Get 2 tbsp. oil + 1 tbsp. oil
- Provide 1/2 tsp .mustard seeds
- You need pinch asafoetida (hing)
- You need 1 spring curry leaves
- Provide 1 tsp. sesame seeds
- Use 1 tbsp. coconut, grated
- Use 1 tsp. coriander leaves, chopped
Instructions to make Palak Muthia:
- Sprinkle little salt to the spinach and leave aside for 10-15 minutes. Then squeeze out the water and keep it separately.
- Now combine together besan, atta, sooji, baking soda, ginger-green chiilies paste, salt, turmeric powder, 1 tbsp. oil, lemon juice, cumin powder and sugar and knead into a dough. Leftover spinach juice can be used if required to knead it. Let it rest for 10 minutes.
- Apply oil to your hands and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes.
- It can also be steamed in an idli stand. (First let the water come to a boil in the steamer / Pressure cooker before putting the muthia rolls). When cool, remove them and cut into roundels, about 1" thick.
- Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, sesame seeds and curry leaves. Pour this over the steamed muthias and garnish with grated coconut and coriander leaves.
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