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Muthiya Recipe | Methi Muthiya (Steamed and Fried)

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.

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

Ingredients

For making muthiya dough
  • 2 cups gram flour (besan)
  • 1 tablespoon water add more if required
  • ¼ teaspoon baking soda
  • 2.5 cups chopped fenugreek leaves (methi leaves)
  • 2 teaspoon sugar or as required
  • 1 teaspoon salt or as required
  • 2 tablespoons 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 oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon white sesame seeds
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves or 10 to 12 curry leaves
Other ingredients
  • oil - for shallow or deep frying, as required
  • water - as required, for steaming methi muthiya
For garnishing muthia
  • 2 to 3 tablespoons chopped coriander leaves
  • 1 to 2 tablespoons fresh grated coconut

Instructions

Preparing muthiya dough
    Cup of Yum
  1. Thoroughly mix all the ingredients listed for the dough except for water.
  2. Set aside for 15 to 20 minutes.
  3. 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
  1. From half of the dough, make sausage shaped rolls and place them in a greased tray or container.
  2. Steam these rolls for 17 to 20 minutes or till done.
  3. Once lukewarm or cooled, slice the steamed rolls.
Making tempering
  1. For the tempering, heat oil in a frying pan or kadai (wok). Add the mustard seeds, white sesame seeds, curry leaves and asafoetida.
  2. Stir and fry until the mustard crackles.
  3. Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
  4. Switch off heat and serve warm garnished with chopped coriander leaves and grated coconut
Making fried muthia
  1. Make small elongated cylindrical rolls from the remaining half of the dough.
  2. Heat oil for shallow or deep frying in a kadai or frying pan.
  3. Shallow or deep fry the muthia rolls till golden brown and crisp.
  4. Drain them on kitchen tissues to remove excess oil.
  5. Serve hot with some spicy or sweet chutney of your choice.