Muthiya Recipe | Methi Muthiya (Steamed And Fried)
Muthiya, also known as muthia, is a snack resembling fist-shaped dumplings originating from the Gujarat state in Western India. This particular Muthiya recipe incorporates fresh fenugreek leaves and gram flour. I provide instructions for preparing methi muthia in two ways: steamed and fried.
Ingredients
For Making Muthiya Dough
- 2 cups gram flour (besan)
- 1 tablespoon water add more if required
- ¼ teaspoon baking soda
- 2.5 cups chopped fenugreek leaves (methi leaves)
- 2 teaspoon sugar or as required
- 1 teaspoon salt or as required
- 2 tablespoons oil
- 2 tablespoons rava or sooji, finer variety (cream of wheat or semolina)
- 2 teaspoon white sesame seeds
- 1 teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- ½ teaspoon red chili powder or cayenne pepper
- 2 tablespoons lemon juice
- 2 tablespoons ginger-green chili paste
For Tempering Steamed Muthia
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon white sesame seeds
- 1 pinch asafoetida (hing)
- 1 sprig curry leaves or 10 to 12 curry leaves
Other Ingredients
- oil – for shallow or deep frying, as required
- water – as required, for steaming methi muthiya
For Garnishing Muthia
- 2 to 3 tablespoons chopped coriander leaves
- 1 to 2 tablespoons fresh grated coconut
Instructions
Preparing Muthiya Dough
- Thoroughly mix all the ingredients listed for the dough except for water.
- Set aside for 15 to 20 minutes.
- Add water and make a smooth dough.
Steaming Muthiya
- From half of the dough, make sausage shaped rolls and place them in a greased tray or container.
- Steam these rolls for 17 to 20 minutes or till done.
- Once lukewarm or cooled, slice the steamed rolls.
Making Tempering
- For the tempering, heat oil in a frying pan or kadai (wok). Add the mustard seeds, white sesame seeds, curry leaves and asafoetida.
- Stir and fry until the mustard crackles.
- Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
- Switch off heat and serve warm garnished with chopped coriander leaves and grated coconut
Making Fried Muthia
- Make small elongated cylindrical rolls from the remaining half of the dough.
- Heat oil for shallow or deep frying in a kadai or frying pan.
- Shallow or deep fry the muthia rolls till golden brown and crisp.
- Drain them on kitchen tissues to remove excess oil.
- Serve hot with some spicy or sweet chutney of your choice.
Nutrition
Calories: 557kcalCarbohydrates: 54gProtein: 18gFat: 32gSaturated Fat: 3gSodium: 831mgPotassium: 429mgFiber: 10gSugar: 9gVitamin C: 141mgCalcium: 234mgIron: 16mg
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