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
- 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.