Muthiya Recipe | Methi Muthiya (Steamed and Fried)

Name: Muthiya Recipe | Methi Muthiya (Steamed and Fried)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 cups gram flour; 1 tablespoon water; ¼ teaspoon baking soda; 2.5 cups fenugreek leaves; 2 teaspoon sugar; 1 teaspoon salt; 2 tablespoons neutral cooking oil; 2 tablespoons rava; 2 teaspoon white sesame seeds; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; ½ teaspoon red chili powder; 2 tablespoons lemon juice; 2 tablespoons ginger-green chili paste; 2 tablespoons neutral cooking oil; 1 teaspoon mustard seeds; 1 teaspoon white sesame seeds; 1 pinch asafoetida; 1 prig curry leaves; neutral cooking oil; water; 2 to 3 tablespoons Coriander leaves; 1 to 2 tablespoons coconut

User Reviews

4.9

32 reviews

Excellent

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Course
Snacks
Cuisine
Indian

Muthiya Recipe | Methi Muthiya (Steamed and Fried)

Chad Simpson

Report

Muthiya or muthia is a fist-shaped dumpling snack from Gujarat state in Western India. This Muthiya recipe is made with fresh fenugreek leaves and gram flour. I share two ways to make methi muthia - steamed and fried.

Share:

I Made This!

3 people made this

Print

225 people printed this

Save this

13 people saved this

Ingredients

Servings

For making muthiya dough

2 cups gram flour (besan)
1 tablespoon water add more if required
¼ teaspoon baking soda
2.5 cups fenugreek leaves methi leaves, chopped
2 teaspoon sugar or as required
1 teaspoon salt or as required
2 tablespoons neutral cooking oil generic cooking oil
2 tablespoons rava or sooji, finer variety (cream of wheat or semolina)
2 teaspoon white sesame seeds
1 teaspoon turmeric powder (ground turmeric)
1 teaspoon coriander powder (ground coriander)
1 teaspoon cumin powder (ground cumin)
½ teaspoon red chili powder or cayenne pepper
2 tablespoons lemon juice
2 tablespoons ginger-green chili paste

For tempering steamed muthia

2 tablespoons neutral cooking oil generic cooking oil
1 teaspoon mustard seeds
1 teaspoon white sesame seeds
1 pinch asafoetida (hing)
1 prig curry leaves or 10 to 12 curry leaves

Other ingredients

neutral cooking oil for shallow or deep frying, as required, generic cooking oil
water - as required, for steaming methi muthiya

For garnishing muthia

2 to 3 tablespoons Coriander leaves chopped
1 to 2 tablespoons coconut fresh grated

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preparing muthiya dough

Thoroughly mix all the ingredients listed for the dough except for water.
Set aside for 15 to 20 minutes.
Add water and make a smooth dough. Do note that the addition of water will depend on the water content in the fenugreek leaves. So keep this in mind and if needed add more water.

Steaming muthiya

From half of the dough, make sausage shaped rolls and place them in a greased tray or container.
Steam these rolls for 17 to 20 minutes or till done.
Once lukewarm or cooled, slice the steamed rolls.

Making tempering

For the tempering, heat oil in a frying pan or kadai (wok). Add the mustard seeds, white sesame seeds, curry leaves and asafoetida.
Stir and fry until the mustard crackles.
Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
Switch off heat and serve warm garnished with chopped coriander leaves and grated coconut