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Gujarati velaniya recipe | methi bajra muthiya recipe | bajra muthiya recipe | muthiya recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Gujarati, kathiyawadi
Servings 4

Ingredients
 

  • 1 cup chopped methi leaves
  • 4-5 spicy green chilli
  • 1 inch ginger
  • ¼ cup chopped green garlic - white part
  • 1.5 cup bajra flour
  • ½ cup coarse wheat flour
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp ajwain
  • Pinch of hing
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1 tbsp oil
  • 1 cup buttermilk or ½ cup curd

For tempering

  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp sesame seeds
  • Some curry leaves
  • 2 dry red chilli
  • Pinch of hing
  • 2 chopped green chilli
  • ½ cup chopped green garlic - optional
  • Salt totaste
  • Some coriander leaves

Instructions

  • Wash and cut fresh methi leaves. Keep it aside.
  • Now in a mixture jar, add green chili, ginger, and green garlic. Grind it into a coarse paste. Keep it aside.
  • Then, in a bowl add chopped methi leaves, bajra flour, coarse wheat flour, grinded green chili-garlic paste, salt, turmeric powder, ajwain, hing, baking soda, lemon juice, sugar, and oil. mix well.
  • Now add buttermilk gradually and knead the soft dough for muthiya.
  • Now take some amount of mixture in hand. Place on grease rolling board and give cylinder shape to velaniya.  Make all into the same way.
  • Then place all velaniya on a grease hole plate.
  • Then in a pan, add 4-5 cup of water and bring it to a boil. Place a plate on it and steam it for 12 minutes on medium-high flame or till toothpick comes out clean.
  • Cool down steam velaniya completely.
  • Then cut it into medium-thick and round shapes.
  • For tempering, in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, dry red chili and hing. Saute it.
  • Then add chopped green chilli, chopped green garlic, and salt. Saute it.
  • Now add velaniya pieces and mix well with tempering.
  • Garnish with coriander leaves and serve with chutney.

Notes

  • Coarse wheat flour (bhakhri no lot) gives a soft texture to velaniya.
  • You can use rava instead of coarse wheat flour.
  • Knead the dough with buttermilk to enhance the taste of velaniya.
  • You can use ½ cup curd instead of buttermilk.
  • Grease the rolling pin board and give medium thick log shape to velaniya.
  • High flame – 12 minutes
  • Do not steam velaniya on low flame.
  • Cut velaniya into medium-thick and round pieces.
  • Velaniya or bajra methi muthiya tastes excellent when served hot with chutney.