Methi Muthia is a popular, healthy and delicious Gujarati snack recipe. These are steamed or fried dumplings made with fenugreek leaves/ methi a mix of whole wheat flour and gram flour with few spices.
Muthia is a great Gujarati recipe Which along with Khakhra, safed dhokla, Khandavi, khaman dhokla etc. makes an important part of Gujrati Farsan. Farsan in Gujarati means snacks or small bites.
I love Gujarati dishes because it beautifully combines distinct sweet, salty, and spicy elements in one dish.
These dumplings are made using whole wheat flour, gram flour and methi leaves. I make a soft and pliable dough with these and some spices. Then I steam them and temper them with whole spices and cook muthia’s to a golden crispy perfection.
You can serve methi muthia as steamed snack, but most of the times I like to cook them further in a pan so they are crispy and crunchy from outside.
Muthia are one snack that you can enjoy it either warm or cold, it tastes great both ways. It is a great option to pack it in your kid’s lunch box. I prefer to eat as tea time snack mostly. Although this tastes best with peanut chutney I love to serve it with green chutney .
In this recipe I have used fenugreek leaves to make muthia, but you can make bottlegourd muthia (Doodhi nu Muthia), cabbage muthia or carrot muthia (gajar nu muthia). Basically I use any vegetable that has high water content..
The muthias are steamed and then pan-fried in a tempering of sesame seeds, rai and curry leaves. The tempering gives the muthia that mouth-watering crunchiness and flavor.
How To Make Methi Muthia
For making methi muthia I first prepare a soft dough with whole wheat flour, besan / chickpeas flour, fenugreek leaves and few spices. After that I make rolls / cylindrical shapes with this dough and steam them for 7-8 minutes. The real test is steam the muthiya’s till toothpick inserted in them comes out clean.
I then cool them and slice them after that. Last step of making methi muthia is tempering them and cooking till these turn crispy outside.
You can even deep fry the muthia and then later add them in curries like Undhiya which is another famous Gujarati dish served with pooris.
Watch the video or read the recipe instructions for the easy recipe prep. Other Snack Recipes you can make are –
Recipe Notes- Methi Muthia
- Always use warm water for steaming the muthia. This way the muthias will not be raw from inside.
- In order to check if the muthias are well steamed just insert a clean knife in it. If the knife comes out clean and no dough is stuck in the knife then the muthias are well steamed.
- Steam the muthia ideally for 17-20 mins
- Add water in small batches while making the dough. We do not want the dough to be sticky.
Winters are perfect time to indulge in Chai Nashta, so you can try the other chai nashta recipes
Other Gujarati Recipes You May Like
Foe making Muthia, first take a mixing bowl and add wheat flour and besan in it. After that add curd in the bowl.
After that add coriander leaves and freshly chopped fenugreek leaves in the bowl. Then, start with mixing the spices- add salt to taste, red chili powder in the bowl.
Then add kasuri methi, sugar, turmeric powder, cumin powder, coriander powder and baking soda in the bowl. Add lemon juice in it and mix the ingredients.
Add water slowly and in small batches to make a soft dough. Pour little oil in the dough so that it is soft and easily kneaded. Grease some oil in your palms .
Now, take the dough and make soft cylindrical shaped rolls. Just take a small portion of dough in your hand and grip them to make cylindrical/ sausage type shape.
When you have shaped the muthias keep them aside and heat water in a steamer.
When the water is hot, brush some oil on a greased tray and place the muthias on top of the tray
Cover and allow it to steam for 17-20 minutes. When the muthia is well steamed, switch off the heat and take off the lid. Allow it to cool down and then cut them in small round pieces.
When you have cut all the muthias heat oil in a pan for the tempering.
Now, add a pinch of Hing, cumin seeds, mustard and sesame seeds in it.
When the seeds start to pop add a sprig of curry leaves and stir them for a minute. Then add muthia pieces in the pan. When the muthias are tempered, break few red chilies at the side of the pan and mix it with the muthias. Switch off the heat and serve.
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- 2 cup Besan/Gramflour
- 2 tablespoon Wheat Flour
- 1 tablespoon Curd
- 2 cup Methi Leaves Chopped
- ¼ teaspoon Baking Soda
- 2 teaspoon Sugar
- Salt to taste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Kasuri Methi
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 Lemon Juice
- 4 teaspoon Oil
- Pinch of Hing
- ½ teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 3 Red Chili
- Sprig of curry leaves
- 1 teaspoon Rai
- 1 teaspoon Mustard Seeds
- Wash and soak methi leaves for 5-10 mins. After that finely chop them and keep it aside.
- Take a mixing bowl and add besan, wheat flour, curd and chopped methi leaves in it.
- After that add baking soda, sugar, salt, turmeric powder, coriander powder and other ingredients.
- Mix the ingredients well and add keep them aside for 15-20 mins. The methi will release water, this way you will have an idea on how much water you need to add to make a soft dough.
- Add water slowly and in small batches to make a soft dough. After that take the dough and make soft cylindrical shaped rolls.
- Use your hands and roll the muthia in shape of rolls. Take a small portion of dough in your hand and grip them to make cylindrical/ sausage type shape. You can watch the video for reference.
- Now, take a greased tray and apply some oil on it. Place the muthias on top of the tray.
- Heat water and when it becomes a hot place the greased tray in the pan. Cover and let it steam for 17-20 mins.
- When the muthia is well steamed, switch off the heat and take off the lid. You can check if it is well steamed by inserting a knife or toothpick in it. If it comes out clean, then the muthias are well steamed.
- Allow it to cool down and then cut them in small round pieces.
- For tempering, heat 2 tablespoons of oil in a tempering pan and add a pinch of Hing in it. After that add cumin seeds and rai in the pan.
- Break few red chilies and add a sprig of curry leaves in the pan.
- Add muthia pieces and temper it for a minute.
- Switch off the heat and serve with ketchup or tea.