Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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.
Ingredients for Methi Muthiya
Fresh Methi (Fenugreek) Leaves
Atta, Wheat Flour
Besan, Gram Flour
Green Chilli Paste
Fresh Ginger Paste
Red Chilli Powder
Ingredients for Tempering
Rai, Mustard Seeds
Til, Sesame Seeds
Making the Dough for Methi Muthiya
Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
Add the chopped and washed methi leaves. Mix well
Add the lemon juice. Mix well.
Using a little water, mix to create a firm yet pliable dough.
Add 1 tbsp oil. Mix well.
Set aside for 5 minutes.
Making the Methi Muthiya
Divide the dough into 2 halves.
Roll each half into a log about 1.5″ in diameter.
In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
Bring the water to a boil.
Place the rolls in a steamer or a flat colander.
Steam the rolls for 7 to 10 minutes.
Turn off the heat and let the rolls cool a bit.
Cut the steamed rolls into 1/2″ slices.
Tempering the Methi Muthiya
In a pan, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the sesame seeds, curry leaves, and hing.
Stir-fry for a few seconds.
Add the Methi Muthiya.
With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
Serve hot with a cup of Masala Chai.
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.