Diabetes Recipes

Oats Methi Muthia


  • Coarsely powdered quick cooking rolled oats: 3/4 cup
  • Finely chopped fenugreek (methi): 2 cups
  • Semolina (rava/sooji): 2 tsp
  • Low fat curds (dahi): 3 tsp
  • Chilli powder: 1and 1/2 tsp (Insert and)
  • Coriander-cumin seeds (dhania-jeera) powder: 2 tsp
  • Turmeric powder (haldi): 1/4 tsp
  • Green chilli paste: 1 tsp
  • Pinch asafoetida (hing) (take in next point)
  • Salt to taste
  • Olive oil: 1 tsp (Insert Olive)
  • Mustard seeds (rai/sarson): 1/2 tsp
  • Sesame seeds (til): 1/2 tsp


  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 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 (1/2") slices and keep them aside.
  5. For 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.
  8. Serve the oats methi muthia hot with green chutney.