methi muthia recipe, how to make methi muthia | gujarati methi muthia

steamed and fried methi muthia - gujarati steamed and fried methi muthia

fried and baked methi muthia recipe with step by step photosmethi muthia is another favorite snack from the gujarati cuisine.

methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi.. there are various ways of making muthia… i always make these with chickpea flour. but you can also make them with whole wheat flour, bajra (pearl millet) or jowar (sorghum) flour.

i made these a few day later after making the the methi thepla. i made both versions of methi muthia, steamed and fried. i was partial to the steamed version. i just loved it plain.

steamed methi muthia

the fried methi muthia has to be eaten when they are hot or warm. they go well with any sweet or spicy chutney… even tomato sauce.

the steamed muthias can be made in advance and then added to any veggie dish you make. in gujarat they add it to one of my fav dish undhiyu… where winter vegetables are cooked to perfection with spices and muthia… sweet, mildly spiced and a perfect accompaniment to some rotlas… thick bajra flour (pearl millet) flour rotis made in gujarat.

you can also temper the muthias and then have these with any chutney or sauce. methi muthias serve as a great snack.

fried methi muthia

now you might ask me how i know so much about gujarati cuisine… i have been born and brought up in bombay… the hub of gujarati and maharashtrian food… i have always feasted on these regional goodies, till i left mumbai.. at home mom would make them or we could easily get to buy them in the food shops.

when i moved to delhi, it was a different food experience for me. i am not so fond of punjabi food with all the ghee and butter…. irony is that my blog is full of punjabi recipes… reason – 90% of the times i cook punjabi food and hence the blog gets updated with the food i cook at home. though i cut down drastically on the fat usage.

i have had gujarati thalis, been to gujarati weddings, been to gujarati buffets…. i can go on and on… all i can say is that i just love the simplicity and deliciousness of this cuisine.

i have presented both the steamed and fried versions of methi muthia. take your pic…..

methi muthia recipe

step by step steamed & fried methi muthia recipe:

1: making the dough:

1: take all the besan, chopped methi leaves, salt, sugar, semolina, sesame seeds, turmeric powder, coriander powder, cumin powder, red chili powder, in a bowl.

methi muthia dough

2: mix well.

methi muthia dough

3: add ginger-green chili paste, baking soda and lemon juice. mix the ingredients and keep aside for 15-20 minutes. the methi will release water in the mean time and then you know how much water you can add later.

methi muthia dough

4: now add water or yogurt and knead to a smooth dough. when adding water, the cup fell from my hands and extra water went into the dough. so the dough became a little sticky as you see in the pics. i let the dough stand for some time and it was alright later… there was no stickiness afterwards.

methi muthia dough

2: making the steamed methi muthia:

1: take half of the dough. shape them into sausage type rolls and place them on a greased tray.

steamed - methi muthia

2: heat water and when the water becomes hot. place the greased tray in the pan. cover and let the muthia steam for 10-12 minutes.

steamed - methi muthia

3: the muthia is steamed and cooked. check with a tooth pick or knife to see for doneness. if its properly steamed then the dough will not stick to the tooth pick and will come out clean.

steamed - methi muthia

4: slice the muthia as shown in the pic below.

steamed - methi muthia

5: heat a pan or kadai and temper the ingredients for the steamed muthia. remember the mustard seed should pop…

steamed - methi muthia

6: add the sliced steamed muthia to the tempering and fry these for 2-3 minutes on a medium flame.

steamed - methi muthia

3: making the fried methi muthia

1: make small cylindical or rectangular shaped rolls with the remaining half of the dough.

fried methi muthia

2: heat oil in a kadai or pan and shallow or deep fry the steamed muthia till golden brown and crisp.

fried methi muthia

3: drain on kitchen tissues.

fried methi muthia

serving the methi muthias:

garnish the steamed muthias with some coriander and grated coconut. serve methi muthia warm. serve both the muthias with some spicy or sweet chutney.

gujarati methi muthia

if you are looking for more gujarati recipes then do check undhiyulauki theplakhaman dhoklamethi na gotacarrot sambharo, dabeli, rava dhokla and gujarati kadhi.

methi muthia recipe details below:

4.9 from 9 reviews
methi muthia recipe: steamed & fried
methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi.
CUISINE: indian, gujarati
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for making the muthia dough:
  • 2 cups besan/chickpea flour
  • 1 tbsp water or yogurt - add more if required
  • ¼ tsp baking soda
  • 2.5 cups chopped methi leaves
  • 2 tsp sugar or as required
  • 1 tsp salt or as required
  • 2 tbsp oil
  • 2 tbsp semolina
  • 2 tsp white sesame seeds
  • 1 tsp turmeric/haldi
  • 1 tsp coriander/dhania powder
  • 1 tsp cumin/jeera powder
  • ½ tsp red chili powder/cayenne pepper
  • 2 tbsp lemon juice
  • 2 tbsp ginger green chili paste
  • water for steaming the muthia
  • oil for frying the muthia
for tempering the steamed muthia:
  • 2 tbsp oil
  • 1 tsp white sesame seeds
  • 1 tsp mustard seeds
  • a pinch of asafoetida
  • 1 sprig of curry leaves
for garnishing the steamed muthia:
  • few chopped coriander leaves
  • some freshly grated coconut
preparing the dough:
  1. mix all the ingredients except water/yogurt.
  2. keep aside for 15-20 minutes.
  3. add water and make a smooth dough.
making the steamed muthia:
  1. from half of the dough, make sausage shaped long rolls and place them in a greased container.
  2. steam these rolls for 17-20 minutes or till done.
  3. once warm and cooled, slice the steamed rolls.
  4. temper the ingredients mentioned in the tempering list above.
  5. add the sliced muthia and fry for 2-3 minutes.
  6. serve hot or warm garnished with some chopped coriander leaves and grated coconut
making the fried muthia:
  1. make small elongated cylindrical rolls from the remaining half of the dough:
  2. heat oil.
  3. shallow or deep fry the methi muthia till golden brown and crisp.
  4. drain methi muthia on kitchen paper towels to remove excess oil.
  5. serve methi muthia hot with some chutney or tomato sauce.
few tips for methi muthia recipe:
1. if the dough become sticky add some chickpea flour.
2. don't over steam the muthia. they become dry.
3. in india we don't get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaves with your hands. this removes the bitterness. add these to the flour. in this case you may have to use some extra water or yogurt.

{ 87 Responses }

  1. shipra says

    Just.. Felt g8 to learn undiyu nw I’ll make 4 my family m sure they will like it very much thanks chef

  2. pooja darak says

    Ur recipes are just awsum.. i made slight change in muthia’s.. instead 2cups of besan i added 1cup of whole wheat flour n 1cup of besan.. it turned out very soft.. can u please post the recipe of kaju kari??

  3. Shernaz says

    Hi Dassana

    Yesterday i made methi matar malai after following your recipe and it was yummy.
    Today i just tried your steamed methi muthiya.It turned out great too.
    Didn’t know muthiyas could be steamed too.
    Thanks for sharing your yummy recipes.
    Still have some methi leaves left any suggestions? Am originally from Bombay too and love gujju food.

  4. Julie says


    I’ve never had these before. In the instructions it says to check for doneness with a toothpick except I’m unsure what I should be checking for? Dough clinging to the toothpick, changes in the firmness of the dough, something else? Any help would be appreciated.

    • says

      thanks julie for asking this query. the toothpick should come out clean. once the muthia is steamed. which means the dough should not stick to the toothpick.

  5. Dr. U. V. Mane says

    I tried methi muthia steamed one.Iliked it and my family members too liked it. can keep faith in you for good recepies. THANKYOU.

  6. Namita says

    Good morning, I just happen to chance by your blog and have to compliment you on the pictures and step by step method for every recipe , very kind of you to share your expertise and method.
    Will definitely be visiting your blog often, thank you .


  7. Suparna says


    Every weekend, I make kale juice with lots of veggies, one day my 8 yr old said mom why are you wasting the leftover veggies make something out of it & I thought of muthiyas. I saw your recipe & tried the steamed version my daughter & husband loved it delicious, nutritious as well as good use of the leftover veggies!! Thanks a lot.

  8. Indu says

    Hi Dassana, I tried the steamed version of the Muthiya and it came out so well that we couldn’t stop our hands from grabbing it multiple times. My hubby and my child loved it very much. Thanks for sharing it.

    2 days back, I was searching for a kachori recipe and that was when I came across ur blog. I have to admit that I instantly liked ur site as all the recipes were very clear and well presented with photos. But then I was a little doubtful untill I tried the kachori recipe. I was amused when it came out very well. The measurements are really accurate, and ur style of presenting is too good. I am passionate towards cooking and I love experimenting and learning new stuff. I appreciate ur well rounded knowledge on many diff cuisines and it is really informative. It would be great if you can include me in ur mailing list.

    • says

      thanks indu for appreciating the site and writing this positive feedback. i have added your email to the weekly recipes newsletter. keep visiting the blog.

  9. tanvi says

    similar muthiyas and theplas can be made by adding grated lauki also….only difference being the grated lauki instead of methi and a little jaggery. We have tried only the steamed version of the lauki muthiya….being a maharashtrian we cook ‘mutkule’ at home which is very much like this but instead of deep frying we cook them like any bhaaji in a tadka of rai and jeera and cover them for 10 minutes, and they are done.. :) sometimes we add leftover dal to this flour and cook mutkule and thalipeeth out of it..

  10. Chetan Pandya says

    Excellent, easy to follow recipe with full explanation and excellent pictures of the muthias.
    Thnak you.

  11. Deepa Mohan says

    Hi Dassana
    Made the muthias today. As always your recipes are the best. It came out very well. I have been refering to your recipes all the time. The first one I tried a year ago was Pizza and now I’m an expert pizza maker for my family and friends. Thanks a lot to your wonderful recipes…

    • says

      thanks deepa. i am glad to know that you can have become expert in making pizza. keep on trying more recipes to become a expert cook.

  12. Asha says

    Hello Dassana,

    I love your name & the methi muthia’s recipe.
    The step by step instructions w/the pics made it much easier in making the dough.
    I am also from Bombay. When I read your recipe & you had mentioned “this is the way my mom make batata poha” it made me think of my mom bec. all moms have a special talent.
    I have also tried your upma recipe was great!
    Thanks a bunch for yummy recipes.

  13. Amrita says

    OMG, I made the steamed version it was so delicious! The measurements, step by step instructions everything is perfect. Thanks for such a fool proof recipe, Love it!

  14. Fareeda says

    Hi Dasana:

    I made the muthias. I used the 1 tsp. of salt and the muthias were delicious.


  15. Fareeda says

    Hi Dassana:
    One question – is it a typo, or are you calling for 1 tablespoon of salt? Please let me know.


  16. meeta says

    hi dassana,

    glad to see some gujarati recipe on your blog…as i m gujarati…the recipes and food photographs are just superb and really helping…just to your update, while we make this or any muthia (u wonder we make muthia from lauki, pappaya and also from some saag (bhaji) also with the same recipe….we dont use only besan while making this….what we did in gujarat is following:

    tuvar daal, chana daal, urad daal, mung daal – each one cup seperately + double of all the daals i.e. 8 cup rice … we made a flour ( lil bit coarse, not so smooth like wheat flour or besan) ….this is multi purpose floor as we made muthias and dhoklas and handwo and chillas and so on from this flour 😀 .. and all taste awsome as well as different in taste from each other with the same flour…..

    hope this will help you someway…

    enjoy cooking…. :)


    • says

      thanks meeta. i know muthia is made from other veggies too. i have had cabbage, lauki and spinach muthia before. thanks for sharing the info on the different daals/lentils used for making muthia. i shall update it on the blog. it will be useful for readers. it has surely helped me. i have multi grain flour and rice flour too. not coarse but fine. will make muthias with these flours, thanks to your info. i will also try making dhoklas and handwo.

  17. says

    Made the fried version of the methi muthia..but had a these turn out to be very crispy???…Since it was the first time I ever ate a muthia..I had no clue how it should taste..LOL…but ya it was good..thanks

    • says

      hi dimple. the fried methi muthia is not very crisp. its not very crisp like pakoras that we make. thanks for trying the recipe.

  18. Lana says

    I just made the steamed methi muthias. Very delicious. I coudn’t fit all the muthias in the steamer, so made theplas with the remaining dough.

    I will surely make these again. Thanks for a great recipe.

  19. says

    Mmmm Mmmm Mmmmm

    We are no onion no garlic house! And this is a great tea time snack for us. I am going to try this soon. I think Gujarati cuisine is something I need to get more exposed to…

    • says

      thanks nags. i have been following your blog for some time now and i like what your recipes… most of them are so easy and fuss free.

  20. says

    I love methi muthia and we usually buy it from the store and eat it tea. I am going to now try make it at home. Do these stay crispy even later ?

    • says

      they don’t stay that crisp. we had the remainder the next day. i just warmed them in the microwave and they were tasting good.

  21. says

    hey dassana,
    methi muthias are a regular at home for snacks as well as for undhio that we make in winters… i love your step by step instructions. i usually make it with wheat flour and other atta flours… this one was interesting so i tried this version on muthias and they turned out excellent with besan…it tastes simply awesome. thanks for the recipe… i love ur pictures too… :)

    • says

      thanks beena for making the besan muthia. felt good that you liked the recipe… more so since you are a gujarati and you must have had muthias so often :-)

      your comment has really motivated me. thanks again.

  22. says

    Both the versions are super delicious looking and I am totally planning to try them both – Question – can I use dried methi leaves for this, because it is rare that I get fresh ones around these parts??Really enjoyable post – thank you for sharing – will be back for more from you – cheers, priya

    • says

      thanks priya. i think you can make the muthia with dry fenugreek leaves. the equivalent for 1 cup of fresh methi leaves would be approx 1.5 or 2 tbsp of dry fenugreek leaves. hope this helps.

  23. says

    My mother-in-law makes muthias with bajra atta and she adds the muthias in vegetables made of egg plant, spinach, potatoes,beans and other stuff. It is a whole day venture. She was also born and raised in Bombay. So when she visits us she makes this dish for us and we freeze some of it and take out the potatoes before freezing. I like your idea of steaming them and frying them too and have them as snack. I will forward this recipe to her as well. Delicious.

    • says

      so cute of her to make these when she visits you. by what you mention, she must be adding the muthias in the undhiyu, where veggies like eggplant, beans, potatoes etc are cooked… making undhiyu with muthias does take a lot of time. do forward her this recipe. i always make muthias with besan as i do not get bajra atta here.

  24. says

    I use fried methi muthia to make undhiyu and steamed for snack. I like your both recipes. I love gujarati patra snacks too but unfortunately patra leaves are not available here in the UK. So I can’t make it apart of readycooked buying it. Your pics are as always amazing as well as your recipes.

    • says

      even i like the patra snacks. i get the colocasia leaves here, but i have to travel some kilometres away to the market where i will get the leaves. they are very common in this season. i hope i get rid of my laziness and get some patra leaves soon.

  25. says

    I love the simple step by step method shown here. So easy to follow and understand.
    Being from Mumbai, I too love Gujrati cuisine. The best are the endless thali feasts.
    My favorite place to eat Gujrati food in Mumbai is Swati snacks.
    I cannot wait to try both these versions. So wonderful with some piping hot chai.

    • says

      You are right I miss Gujrati Thali too. We had been to India 2 years back. My life partner who is white british, I ordered thali for him in a restaurant. He adored the Gujarati Thali and surprised for the value of the food and big platter. I can’t wait to visit India again.

  26. Eha says

    I have just scrolled up and down more than a couple of times ’cause this really was a new and fascinating lesson! Well, here is a European-born Australian trying to learn :) ! Well, the first will be the steamed muthia ‘because I believe in the method: thank you SO much!

    • says

      thanks a lot eha. the steamed ones are very good, plus healthy as well. do make these and let me know. like you, even i am learning so many things related to food and photography everyday. in fact the international cuisine also fascinates me and i do try the recipes… somethings which i have never ever made at home before…. there are disasters at times, but it a learning process and i enjoy it thoroughly.

      • Eha says

        Living on my own at the moment I quite enjoy the ‘disasters’! Find the food blogging community a wonderful living lesson and learn something new every day!

  27. Divyaja says


    Wah ! Feel like grabbing those…..the pictures and ur way of presenting step by step really awesome ! Today itself I am in a mood to try
    Thank you for getting such a delicious item looking forward more to receive

  28. says

    This recipe is totally new to me and looks fabulous . The most I know about the Gujarati cuisine is the Kadi, Khichdi, or maybe at the most the dhokla:)

    You can cook any type of cuisine like a pro! I admire your talent:)

    • says

      thanks familycook. there is much more to gujarati food than the kadi, khichdi and dhokla. luckily living in mumbai and having gujarati neighbors, we were exposed to so many delicacies from the gujarati cuisine.

  29. says

    I love your small katoris. I always go for steamed muthia because I like crunch from sesame seeds. I make doodhi muthia- steamed one. and make methi muthia for Undhiyu only and other curries like turiya mithia or vatana muthia. we use fried methi muthia for undhiyu. all pics are real visual treat. I am just salivating here.

    • says

      thanks kanan. i just cannot make undhiyu here. i can get all the veggies, except the purple yam. without it i feel something is missing in the undhiyu. so i never made it this winter. i have to try making doodhi muthia. i also have to try making shaak with the muthiyas. I just steam them and temper them… thats it.. i am lazy 😉

    • says

      thanks lavi. in gatte we don’t add methi leaves or greens. the dough is more or less the same. the gatte are boiled in water whereas the muthia are steamed. there is a difference in the texture and the taste between the two. i already have a recipe request for making gatte and i will be posting the recipe soon.

      • Renuka says

        oh u remember my request….thanks a ton Dassana :)

        Dassana….today while leaving for office I soaked dry matar for making matar kulcha in dinner….i have thought of first boiling matar..and then prepare usual onion tomato tadka and put boiled mater with usual masalas…anything extra if you suggest to this…would be waiting for ur reply if u happen to see it in time…otherwise i will try it at my end and then will give u feedback..Matar Kulcha is quite a famous dish here in North India…
        UR Pav Bhaji hit has inspired me to try this…lets see 😉

        • says

          of course renuka, i remember your request. i have tons of requests pending. starting with eggless banana bread today evening.

          for the matar kulcha, i would suggest adding some amchur powder or dry pomegranate powder. if you have chole masala, then that too you can add. or just add some garam masala and 1 tsp of fennel/saunf powder. dry roast the fennel and in a mortar-pestle crush it.

          i know matar kulcha is a famous dish. i will also make it soon. thanks.