Rasa methi muthias with millet flours

Traditionally this is made with besan and wheat flour. The sourness comes from yogurt. I changed it up to try a healthier and vegan version! 

3/4 cup Jowar flour

3/4 cup bajra flour

1 cup chopped fresh or frozen methi

6 garlic cloves

1tsp cumin seeds

1 tsp red chili powder

1 tsp turmeric

1 tsp sesame seeds

1 tsp ajwain

1/4 tsp hing

4 to 5 dried kokum pods

1 tsp jaggery 

2 tsp cumin coriander powder

1 sprig curry leaves

1/2 tsp mustard seeds

Coarsely crush garlic and cumin seeds. Dry roast millet flours for 5 minutes, to this add 1.5 tsp of the crushed mixture, methi, turmeric, chili, cumin coriander powder, sesame seeds, ajwain crushed between your palms and salt. Mix this with little water at a time to form a dough. I used frozen methi and literally needed only 2 tsps of water. Make muthias in the shape of small cylinders. These do expand on cooking so keep that in mind. 

For the rasa, heat 2 tsp of oil, add mustard seeds, hing and curry leaves, when it splutters add the remaining crushed garlic and cumin, add 4 cups of water and salt. Add the kokum and jaggery. When the water boils add muthias, cover and cook for 15 to 20 mins till they float on top. Check if muthias are cooked. Serve hot with plain rice, chappatis or khichadi !

ENJOY!

Until next time XOXO