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 my recipes for Steamed Karela Muthiya and Steamed Cabbage Muthiya | Bafela Kobi na Muthia, and Methi Na Debra. Then there is Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂
How to Make Steamed Methi Muthiya
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
- 2.5 Cups Fresh Methi (Fenugreek) Leaves
- 1.5 Cups Atta, Wheat Flour
- 0.5 Cups Besan, Gram Flour
- 1 tbsp Sesame Seeds
- 1 tsp Green Chilli Paste
- 1 tsp Fresh Ginger Paste
- 2 tbsp Lemon Juice
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Sugar
- 1 tbsp Oil
- To Taste Salt
- As Required Water
- 1-2 tbsp Oil
- 1 tsp Rai, Mustard Seeds
- 1 tbsp Til, Sesame Seeds
- A Few Curry Leaves
- A Pinch Hing, Asafoetida
- 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.
- 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.
- 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.