Ingredients:
Procedure:
Wash and chop the Methi / Fenugreek leaves.
To make the muthadi take a large bowl and add the chopped up methi which is fenugreek leaves, followed by the gram flour which is besan, then the whole wheat flour which is roti ka atta, and then the Coarse whole wheat flour / Dardarra Atta, Turmeric/ Haldi,Kashmiri red chilli powder and the Coriander- cumin/ Dhania- jeera powder, sugar, Ginger Chilli Paste, salt and the soda bicarb and last but not least some oil and then use your hands and give it a nice mix.
And then add very little water about 2-3 tbsp and make it into a dough.
Once the dough is ready take a little bit of oil in your hand and make small round balls the size of a small lime.
once all the dough balls are ready it’s time to deep fry them, so add half of this lot in one go and fry them till they are golden in color from all sides then remove them on a paper napkin. These muthadis tastes very good by themselves as well and if you are making this a day before making the undhya then keep them in airtight container once they have cooled down.
Wash and chop the Fresh Dhania / Cilantro
Grate the Coconut
Chop the vegetables and peals the Papdis to remove dana
First prepare the masala or stuffing for the Undhiyu so In a large mixing bowl add all of the fresh dania / cilantro followed by all of the grated coconuts then the green garlic / Hara lasun and then the salt, sugar, Coriander- cumin/ Dhania- jeera powder, then the Kashmiri red chilli powder, Ginger chili paste, turmeric, soda bicarb and 2 tbsp of oil and now using your hand mix it all in. And then keep it aside.
In a large pan or wok add ½ cup of oil and (You can use the same oil you had used to fry the Muthadis), and once the oil is hot.
Add the Asafoetida / Hing, followed by the tuvar dana, then the val dana and the harbara dana, then the surti val papdi, then the Carom seeds / Ajwain then ⅛ tsp of Soda bicarb and mix it well
And then add 2-3 tbsp of the prepared masala stuffing and mix well again and add about 1 ½ cup of water mix again and then cover with a lid and cook for 5 minutes on medium flame.
After 5 minutes remove the lid and slit the bringles in four parts but it should still be intact from the bottom, and add the prepared masala stuffing in there and place all of the bringles in the pan, make sure they are all in horizontal position.
Then add the cut up the purple yam( big cubes) and spread them in the pan.
And time to add the potatoes So slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.
After that add about 2 tbsp of the prepared masala stuffing all over the veggies, and about 1 ½ cup of water and then cover the pan with a lid and add some water on the lid.
Cook it for about 20-25 minutes or until the potatoes and bringles are fully cooked. Also make sure that the flame is on low.
After 25 minutes remove the lid, and check by using the toothpick that the potatoes and bringles are cooked.
Now to the already cut and slit bananas fill the prepared masala stuffing mix and add it in horizontal position in the pan
Followed by all of the mutandis and any leftover masala stuffing and using a spatula press all the veggies down very gently. And then cover with a lid with water and cook for 10 minutes on low flame.
After 10 minutes remove and serve while hot.
Ingredients
Directions
Wash and chop the Methi / Fenugreek leaves.
To make the muthadi take a large bowl and add the chopped up methi which is fenugreek leaves, followed by the gram flour which is besan, then the whole wheat flour which is roti ka atta, and then the Coarse whole wheat flour / Dardarra Atta, Turmeric/ Haldi,Kashmiri red chilli powder and the Coriander- cumin/ Dhania- jeera powder, sugar, Ginger Chilli Paste, salt and the soda bicarb and last but not least some oil and then use your hands and give it a nice mix.
And then add very little water about 2-3 tbsp and make it into a dough.
Once the dough is ready take a little bit of oil in your hand and make small round balls the size of a small lime.
once all the dough balls are ready it’s time to deep fry them, so add half of this lot in one go and fry them till they are golden in color from all sides then remove them on a paper napkin. These muthadis tastes very good by themselves as well and if you are making this a day before making the undhya then keep them in airtight container once they have cooled down.
Wash and chop the Fresh Dhania / Cilantro
Grate the Coconut
Chop the vegetables and peals the Papdis to remove dana
First prepare the masala or stuffing for the Undhiyu so In a large mixing bowl add all of the fresh dania / cilantro followed by all of the grated coconuts then the green garlic / Hara lasun and then the salt, sugar, Coriander- cumin/ Dhania- jeera powder, then the Kashmiri red chilli powder, Ginger chili paste, turmeric, soda bicarb and 2 tbsp of oil and now using your hand mix it all in. And then keep it aside.
In a large pan or wok add ½ cup of oil and (You can use the same oil you had used to fry the Muthadis), and once the oil is hot.
Add the Asafoetida / Hing, followed by the tuvar dana, then the val dana and the harbara dana, then the surti val papdi, then the Carom seeds / Ajwain then ⅛ tsp of Soda bicarb and mix it well
And then add 2-3 tbsp of the prepared masala stuffing and mix well again and add about 1 ½ cup of water mix again and then cover with a lid and cook for 5 minutes on medium flame.
After 5 minutes remove the lid and slit the bringles in four parts but it should still be intact from the bottom, and add the prepared masala stuffing in there and place all of the bringles in the pan, make sure they are all in horizontal position.
Then add the cut up the purple yam( big cubes) and spread them in the pan.
And time to add the potatoes So slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.
After that add about 2 tbsp of the prepared masala stuffing all over the veggies, and about 1 ½ cup of water and then cover the pan with a lid and add some water on the lid.
Cook it for about 20-25 minutes or until the potatoes and bringles are fully cooked. Also make sure that the flame is on low.
After 25 minutes remove the lid, and check by using the toothpick that the potatoes and bringles are cooked.
Now to the already cut and slit bananas fill the prepared masala stuffing mix and add it in horizontal position in the pan
Followed by all of the mutandis and any leftover masala stuffing and using a spatula press all the veggies down very gently. And then cover with a lid with water and cook for 10 minutes on low flame.
After 10 minutes remove and serve while hot.