Last updated on March 25th, 2019
Methi muthia recipe with step by step photos. Muthia is a popular snack from Gujarati cuisine. Muthia is made with besan mainly. Methi muthia recipe, dhoodi muthia recipe are few popular muthia recipes from Gujarati cuisine. Muthia is basically a mix of chickpea flour or gram flour with veggies or greens like methi leaves or fenugreek steamed or fried. In methi muthia recipe, the dumplings made from chickpea flour and fenugreek leaves can be steamed or baked or fried. I have tasted steamed methi muthia many times when we lived in Bangalore. Steamed muthias tempered with generous amount of curry leaves and sesame seeds tastes so good. It is my all time favorite snack. There are various method of making muthia. I sometimes make millet muthias with mixed vegetables too. Jowar (sorghum flour ), bajra (pearl millet) muthia are very tasty and healthy too.
I like recipes from gujarati cuisine a lot. I feel they are interesting to make and tasty as well. In fact many recipes from gujarati cuisine are healthy as they are steamed or sauteed in less oil. Though I have blogged only a few recipes from Gujarat like dhokla I make them at home often.
I like steamed methi muthia more than fried methi muthia. The flavor and texture of steamed muthia is just awesome compared to its fried counterpart. Also I use generous amount of sesame seeds to temper steamed muthias. Here I have sauteed the steamed muthia till crispy. I sauteed in low flame for 10 minutes with 2 teaspoons oil. However this sauteing part is optional. You can just add the tempering to the steamed muthia and serve too.
Serve methi muthia warm or at room temperature. Muthia tastes good with green chutney or sweet chutney.
If you are looking for more evening snack recipes do check bombay sandwich, onion pakoda, samosa, vegetable cutlet, khandavi, corn cheese balls, handvo
Step by step steamed methi muthia recipe.
Take all the ingredients mentioned for dough except water in a bowl. Mix well and set aside for 10 minutes. Now the fenugreek leaves or methi leaves will leave out some water. Mix well and form a dough.If needed add little water and make the dough. The dough should be soft and tight.
Grease a plate or idli plate with few drops of oil. Shape the prepared dough into 3 big cylinders or like sausages.
Place the shaped dumplings on greased plate and steam for 20 minutes. Once steamed let cool for 10 minutes.
Now slice the steamed muthias.
To temper steamed methi muthia :
Heat 2 teaspoons oil in a pan. Temper with mustard seeds, sesame seeds and curry leaves.
Add the steamed muthia and saute for 10 minutes in low flame. Serve methi muthia with sweet chutney.
You can also just mix the tempering with steamed muthia and serve.
Methi muthia recipe card below:
- 1 cup gram flour/ besan/ kadalai mavu
- 1 1/2 cups methi leaves chopped
- 1 tablespoon semolina/ sooji/ rava
- 2 green chilies+ 1/2 inch ginger crushed
- 1 tablespoon curd
- 2 teaspoons sugar
- 1/2 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon lemon juice
- 2 teaspoons sesame seeds
- 1 teaspoon coriander powder
- 2 pinches baking soda
- Salt
- Water as needed
- To temper steamed methi muthia
- 2 teaspoons il
- 20 curry leaves
- 2 tablespoons white sesame seeds
- Take all the ingredients mentioned for dough except water in a bowl. Mix well and set aside for 10 minutes. Now the fenugreek leaves or methi leaves will leave out some water. Mix well and form a dough.If needed add little water and make the dough. The dough should be soft and tight.
- Grease a plate or idli plate with few drops of oil. Shape the prepared dough into 3 big cylinders or like sausages.
- Place the shaped dumplings on greased plate and steam for 20 minutes. Once steamed let cool for 10 minutes.
- Now slice the steamed muthias.
- To temper steamed methi muthia :
- Heat 2 teaspoons oil in a pan. Temper with mustard seeds, sesame seeds and curry leaves.
- Add the steamed muthia and saute for 10 minutes in low flame. Serve methi mutha with sweet chutney.
- You can also just mix the tempering with steamed muthia and serve.
Hi Harini, I am a big fan of yours. Every single recipe is awesome with clear step wise instructions. Tried your navratan korma, aloo kulcha recipes last week and they were perfect. We are not very fond of besan but this muthoya looks so tempting. Do you suggest an alternate ingredient for besan. thanks so much.
I am planning to make these muthiya for a party. Can I make them in the morning and serve in the evening? I tried out half the recipe and it was a huge hit.
Can I use spinach leaves instead of methi leaves in muthia?
Yes Sumithra, you can use chopped spinach leaves
Hi Sangeetha, thanks for the positive feedback. You can steam and slice the muthiya in the morning and fry before serving.
Thank you so much for the positive feedback Preetha. You can very well use wheat flour or any other millet flour instead of besan in muthiya recipe.