Steamed Coriander Coins (Dhania Muthia)

Steamed Coriander Coins

Coriander or Cilantro, Chinese parsley or dhania is a common herb having culinary use through out the world.The leaf with its distinct aroma adds fresh flavour to food and is used in chutneys, salsa, home made pesto and relishes. Like any other herb coriander leaves provide many health benefits (rich in antioxidants, aids digestion, lowers cholesterol levels, have anti cancer properties ,good source of Vit A C E &K).

Coriander is the perfect choice for supporting the fresh flavors of spring’s best-loved dishes – sweet and savory. So why not try this healthy snack made of fresh coriander!!

For more information on nutrition facts on cilantro please refer http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2414/2

Ingredients

Coriander  2 cups chopped

Gram Flour 3/4 cup

Jowar flour/Missa atta (multi grain flour)1/4th cup

Salt to taste

Turmeric powder 1/2 tsp

Roasted cumin seeds powder 1 tsp

Dry coriander powder 1 tsp

Green chillies 2

Ginger 1 inch piece

Baking soda a pinch

Oil 2 tablespoon

Cumin seeds 1 tsp

Mustard seeds 1 tsp

Sesame seeds 1 tsp

Asafoetida a pinch

Lemon juice from one lemon

Method

Grind chillies and ginger to paste

Chop coriander leaves

Add gram flour and missa atta to coriander leaves in a bowl. Add the ginger chilli paste, salt, turmeric, cumin seeds powder, dry coriander powder ,baking soda and 1 tablespoon oil.

Mix well and knead a dough. (The water in the coriander leaves is enough to knead the dough, Additional water may not be required)

Divide the dough into 3 parts. Roll each part into a long roll.(Steamed coriander coins is similar to dhania muthia which is a traditional snack food of Gujarat. When you want to make this as muthia divide the dough into small ball size parts and press gently with your palm/mutthi into a cylindrical shape of 1 inch diameter. You may not need to cut them further with knife.)

In a large pan boil water. Place a sieve over the pan so that it fits to the mouth of the pan.Place the rolls over the sieve. Place a lid over the sieve and steam the rolls for 10 mins. Alternatively you can also steam the rolls in a steamer.

Transfer the rolls in a plate and allow them to cool.

Cut the rolls into 1/2 inch thick pieces.

Heat the remaining oil in the non stick pan.

Add cumin seeds, mustard seeds, Sesame seeds and asafoetida.

Now add the coriander coins and cook for 2-3 minutes.

Turn off the flame. Add lemon juice. Mix gently.

Serve hot with tomato ketchup.

Serving  Serves 2

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