Oats Methi Muthia, oats and methi used to make the popular Gujarati snack making it a wonder dish for diabetics!
Recipe Link: http://www.tarladalal.com/Oats-Methi-Muthia-39094r

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Oats Methi Muthia

This recipe proves that you can make healthier versions of almost any dish by throwing in a few thoughtful ingredients -- like oats in this case. Using oats and methi to make the popular Gujarati snack makes it a wonder dish for diabetics. Since both oats and methi are rich in fibre, they help control blood sugar levels. Steaming ensures minimal use of oil making this a great option for weight-watchers too. The Oats Methi Muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing!

Preparation time : 5 minutes. Cooking time : 10 minutes. Serves 3 (Makes 18 pieces).

Ingredients
¾ cup coarsely powdered quick cooking rolled oats
2 cups finely chopped fenugreek leaves (methi)
2 tbsp semolina (rava / sooji)
3 tbsp low-fat curds (dahi)
1½ tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
¼ tsp turmeric powder (haldi)
1 tsp green chilli paste
A pinch asafoetida (hing)
Salt to taste
1 tsp oil
½ tsp mustard seeds (rai / sarson)
½ tsp sesame seeds (til)

For serving
Green chutney

Method
1. Combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
2. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
4. Cut into 12 mm. (½") slices and keep aside.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
7. Pour the tempering over the muthia pieces and toss it lightly.
Serve hot with green chutney.