Methi Muthiya | How to make Methi Muthiya

By Tanushree Aich  |  12th May 2016  |  
4.2 from 5 reviews Rate It!
  • Methi Muthiya, How to make Methi Muthiya
Methi Muthiyaby Tanushree Aich
  • Prep Time

    25

    mins
  • Cook Time

    50

    mins
  • Serves

    3

    People

1153

5

About Methi Muthiya Recipe

Steamed fenugreek leaves and gramflour spicy dumplings. This dish is a gujarathi speciality.

Methi Muthiya

Ingredients to make Methi Muthiya

  • For making the muthiya dough:
  • 2 cups besan/chickpea flour
  • 1 tbsp water or yogurt - add more if required
  • 1/4 tsp baking soda
  • 2.5 cups chopped methi leaves
  • 2 tsp sugar or as required
  • 2 tbsp oil
  • 2 tbsp semolina
  • 2 tsp white sesame seeds
  • 1 tsp turmeric/haldi
  • 1 tsp coriander/dhania powder
  • 1 tsp cumin/jeera powder
  • 1/2 tsp red chili powder/cayenne pepper
  • 2 tbsp lemon juice
  • 2 tbsp ginger green chili paste
  • water for steaming the muthiya
  • For tempering the steamed muthiya:
  • 2 tbsp oil
  • 1 tsp White sesame seeds
  • 1 tsp mustard seeds
  • a pinch of asafetida
  • 1 sprig of curry leaves
  • For garnishing the steamed muthiya
  • few chopped coriander leaves
  • Some freshly grated coconut

How to make Methi Muthiya

  1. Preparing the dough: Mix all the ingredients except water/yogurt. Keep aside for 15 - 20 minutes. Add water/yogurt and make a smooth dough.
  2. Steaming the muthiya: Make sausage shaped long rolls and place them in a greased container. Your rolls are ready to be steamed.
  3. Steam these rolls for 17-20 minutes or till done. Once warm and cooled, slice the steamed rolls.
  4. Temper the ingredients mentioned in the tempering list. Add the sliced muthiya and fry for 2-3 minutes.
  5. Serve hot or warm garnished with some chopped coriander leaves and grated coconut (optional)
  6. Alternatively one can fry the muthiyas too. If you are frying the muthiyas you need not temper them.

Reviews for Methi Muthiya (5)

Shilpa Barve Nigudkar2 years ago

Was very nice
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Saba Rehman2 years ago

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Shashi Prinja2 years ago

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Rajni Binani2 years ago

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Nisrin Muchhala2 years ago

thank you for the lovely recipe
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