Sunday, September 28, 2014

Gujarati Methi Muthia

Methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi. There are various ways of making muthia, mainly many people do with chickpea flour only, but can replace or add with whole wheat flour, bajra (pearl millet) or jowar (sorghum) flour.

Methi muthia is great for snack, goes very well with tea/ coffee make it fried, tempered or steamed your choice. Steamed muthias can be made in advance and then added to any veggie dish you make, like in gujarat they add it to undhiyu.

Time :20 mins preparation + 30 minutes Cooking time
Yield : 5-6 people

2 cups chickpea flour
1/2 cup jowar (sorghum) flour
1/4 cup whole wheat flour
1/4 cup water(add more if required)
3 cups methi leaves(
2 tsp sugar(as required-optional)
2-3 chilies(chopped-optional)
1 tsp turmeric powder
1 tsp coriander powder(dhania)
1 tsp cumin seeds powder(jeera)
1/2 tsp baking soda
2 tbsp lemon juice
2 tbsp garlic paste
2 tbsp oil
salt to taste
water for steaming muthia
oil for frying muthia

::for tempering the steamed muthia::

4 tbsp oil
1 tsp white sesame seeds
1 tsp mustard seeds(rai)
1 tsp cumin seeds(jeera)
a pinch of asafoetida
8-10 curry leaves
3-4 dried red chilies


1. In bowl, take besan/chickpeas flour, jawar flour, whole wheat flour, chopped methi leaves,baking soda, salt, sugar, garlic paste, chilies, turmeric powder, coriander powder, cumin powder, lemon juice and oil. Mix well.

2. Keep aside for 15 minutes. Methi will release water during that and then you know how much water you can add later.

3. After 15 minutes, knead smooth dough while adding water little a time.

4. Make 3-4 long rolls and place them in a greased container.

5.  Heat water and when the water about to start boiling, place the greased tray in the pan. Water should not touch the rolls.

6. Cover and let the muthia steam for 15-20 minutes or till done.

7. Let it cool completely, slice the steamed rolls.

8. For tempering, in another pan heat oil.

9. Once oil is hot, add cumin seeds, mustard seeds, asafoetida, curry leaves, dried red chilies.

10. Now add the sliced steamed muthia to the tempering and fry these for 5-7 minutes on a medium flame until both side turns golden brown color.

11. Serve hot or cold garnished with some chopped coriander leaves.

1. If fenugreek/methi leaves are 
very bitter then rub some salt on the leaves and keep aside for 15-20 minutes. Later squeeze methi leaves with your hands. It will remove bitterness. Add squeezed water to dough while kneading if more water is required.