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Steamed Methi Muthia

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Aruna
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.
3 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 People
Ingredients
  
Ingredients for 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
Ingredients for Tempering
  • 1-2 tbsp Oil
  • 1 tsp Rai, Mustard Seeds
  • 1 tbsp Til, Sesame Seeds
  • A Few Curry Leaves
  • A Pinch Hing, Asafoetida
Instructions
 
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.
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.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!