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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Snack
Cuisine Indian
Servings 4
Calories 557 kcal

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
Keyword Muthiya Recipe | Methi Muthiya (Steamed And Fried)
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