Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.

This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂

How to Make Steamed Methi Muthiya

 

Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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Methi Pithla | Methiche Pithle (Vegan Gluten-Free Recipe)

Pithla is a simple rustic curry made with besan (gram flour) in rural Maharashtra. You can make Pithla is many ways; plain with just besan, or add vegetables such as onions or drumsticks (Shevgyachya Shenganche Pithla | Drumstick Pithla). This time I made it with fresh fenugreek leaves and the result was a spicy, slightly bitter Methiche Pithle (Methi Pithla).

Pithla is very quick and easy to make and tastes absolutely great when eaten hot with Bajrichi Bhakri or Jwarichi Bhakri. You can also savour it with rotis or phulkas.

My memories of some of the best Pithla are always at the end of a hike to one of the many famed forts in Maharashtra. We used to trek in monsoons or in winter, and so welcomed the hot Chaha (Chai/Tea) and Bhakri-Pithla that awaited us at the end of the trek.

Both Bhakri and Pithla can be cooked within 15-20 minutes and so the villagers will always make it fresh for the multitudes of trekkers or picnickers who travel to the forts. The smoky flavour of the Zunka-Bhakar-Pithla cooked on a wood fire cannot be quite replicated on a gas stove, but you can still make a delicious version at home and enjoy!

Methiche Pithle | Methi Pithla: Gram Flour Curry with Fresh Fenugreek Leaves
Methiche Pithle | Methi Pithla

How to Make Methiche Pithle | Methi Pithla

 

Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
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Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
Yum
Print Recipe
Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
Preparing the Besan
  1. Dry roast the besan till it just starts to change colour.
  2. Set aside to cool.
  3. Add the turmeric to the besan and mix well.
  4. Sieve together the besan to ensure there are no lumps.
  5. Place the besan in a large vessel.
  6. Gradually, add 1 cup of water while mixing continuously to avoid lumps.
  7. Ensure you have a smooth batter.
  8. Set aside.
Making the Methiche Pithle
  1. Over medium flame, heat the oil in a kadai or a heavy-bottomed vessel.
  2. Add the garlic and fry till it just starts to change colour.
  3. Add the mustard seeds and let them splutter.
  4. Add the cumin seeds and stir-fry for a few seconds.
  5. Add the green chillies and asafoetida, and stir-fry for a few seconds.
  6. Add the methi leaves and stir-fry for a few seconds.
  7. Add about 1/4 cup water and cook covered so that the methid leaves are cooked well.
  8. Turn down the heat to low.
  9. Mix the besan batter.
  10. Slowly add the besan batter to the cooked methi leaves. Stir constantly.
  11. Add salt and mix well.http://aahaaramonline.com/wp-admin/admin.php?page=sumome
  12. Turn the heat up to medium and cook the mix till the Methi Pithla becomes thick and glossy.
  13. Turn off the heat and serve immediately with roti or Bhakri.
Recipe Notes
  • Methi Pithla is best eaten hot.
  • If the Pithla goes cold, it will solidify. Just add some warm water and mix well. Heat the Pithla for 2-3 minutes.
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Methi Pithla | Methiche Pithle
Methi Pithla | Methiche Pithle