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Steamed Methi Muthiya

Mar-19-2017
Bibha Sinha
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Steamed Methi Muthiya RECIPE

Methi muthiya is a popular snack of Gujarat. Some use to fry them but I got the recipe where these dumplings are steamed and become healthier and tastier. Chopping the leaves are a little bit messy and painful but when it tastes its worth it.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Gujarat
  • Steaming
  • Snacks
  • Diabetes

Ingredients Serving: 4

  1. For muthiyas we require:
  2. Chopped green methi leaves - 2 cups
  3. Ginger and chili paste - 2 tsp
  4. Besan (Bengal gram flour) - 2 cups
  5. Sooji - 2 tsp
  6. Jeera seeds - 1 tsp
  7. Hing a pinch or two
  8. White til - 1 tsp
  9. Sugar - 1 tsp
  10. Salt to taste
  11. Turmeric powder - 1/2 tsp
  12. Coriander powder - 1 tsp
  13. Red chili powder - 1/2 tsp
  14. Lemon juice - 2 tsp
  15. Mustard oil - 2 tsp
  16. Baking soda a pinch
  17. Water or curd (I used curd) - 2 to 3 tsp
  18. For tempering:
  19. Oil - 2 tsp
  20. Mustard seeds black - 1 tsp
  21. Curry leaves - 8 to 10
  22. Hing - 1/4 tsp
  23. For garnish:
  24. White til - 1/2 tsp
  25. Coconut grated - 1 tsp (optional)

Instructions

  1. Make a soft dough for muthiyas.
  2. Mix all the ingredients of muthiya list except curd or water.
  3. Mix nicely, let it rest for 3-5 minutes.
  4. Meanwhile, prepare the steamer.
  5. Grease the tray or plate in which you want to steam muthiyas.
  6. The mix will become soft and starts to form dough.
  7. Add water or curd little at a time to make soft dough.
  8. Grease ur hands and shape the dough into elongated sausage shape.
  9. Make 2-3 sausage shape. We will cut them after steaming, so not to worry if they are long.
  10. Put them in the gerased plate and steam them for 18-20 minutes.
  11. To check whether they are cooked or not insert a toothpick or knife in muthiyas, if it comes clean then they are ready.
  12. Take out the muthiyas from steamer carefully and let them cool.
  13. Cut muthiyas into 1/2 inch thickness.
  14. Now heat a kadhai, add oil and let it smoke.
  15. Add mustard seeds.
  16. When seeds crackled add hing and curry leaves.
  17. Add muthiyas and fry for 1-2 minutes.
  18. Methi Muthiyas are ready, garnish it with til.
  19. Serve hot or warm with green chutney or ketchup or any other chutney of your choice.

Reviews (1)  

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Isha Prasad
Mar-30-2017
Isha Prasad   Mar-30-2017

super yummy

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