Fried and baked methi muthia recipe With step by step photos – Methi 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 methi thepla. I made both versions of methi muthia, steamed and fried. I was partial to the steamed version. I just loved it plain.
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.
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…..
How to make methi muthia
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.
2: mix well.
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 meantime and then you know how much water you can add later.
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.
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.
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.
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.
4: slice the muthia as shown in the pic below.
5: heat a pan or kadai and temper the ingredients for the steamed muthia. Remember the mustard seed should pop…
6: add the sliced steamed muthia to the tempering and fry these for 2-3 minutes on a medium flame.
3: making the fried methi muthia
1: make small cylindical or rectangular shaped rolls with the remaining half of the dough.
2: heat oil in a kadai or pan and shallow or deep fry the steamed muthia till golden brown and crisp.
3: drain on kitchen tissues.
Garnish with some coriander and grated coconut. Serve methi muthia warm. Serve both the muthias with some spicy or sweet chutney.
If you are looking for more Gujarati recipes then do check:
methi muthia
Ingredients
for making dough
- 2 cups besan (gram flour)
- 1 tablespoon water or curd (yogurt) - add more if required
- ¼ teaspoon baking soda
- 2.5 cups chopped methi leaves (fenugreek leaves)
- 2 teaspoon sugar or as required
- 1 teaspoon salt or as required
- 2 tablespoon oil
- 2 tablespoon rava (sooji or cream of wheat or semolina)
- 2 teaspoon white sesame seeds
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder or cayenne pepper
- 2 tablespoon lemon juice
- 2 tablespoon ginger green chili paste
- water for steaming the muthia
- oil for frying the muthia
for tempering the steamed muthia
- 2 tablespoon oil
- 1 teaspoon white sesame seeds
- 1 teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 sprig of curry leaves
for garnishing the steamed muthia
- few chopped coriander leaves
- some freshly grated coconut
Instructions
preparing methi muthia dough
- Mix all the ingredients except water/yogurt.
- Keep aside for 15-20 minutes.
- Add water and make a smooth dough.
making the steamed muthia
- From half of the dough, make sausage shaped long rolls and place them in a greased container.
- Steam these rolls for 17-20 minutes or till done.
- Once warm and cooled, slice the steamed rolls.
- Temper the ingredients mentioned in the tempering list above.
- Add the sliced muthia and fry for 2-3 minutes.
- Serve hot or warm garnished with some chopped coriander leaves and grated coconut
making the fried muthia
- Make small elongated cylindrical rolls from the remaining half of the dough:
- Heat oil.
- Shallow or deep fry till golden brown and crisp.
- Drain them on kitchen paper towels to remove excess oil.
- Serve methi muthia hot with some chutney or tomato sauce.
Notes
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.
Hi Dassana,
I was just trying to get some gluten free recipe for muthiya and saw this recipe. Wondering if I can skip rava from this recipe or what else I can use instead rava as I know rava is not allowed in GF diet plans!
As my daughter recently diagnosed with Celiac, I also need to try some GF rotis. In one of your blog I found you are trying rotis with different flours. Can you make some suggestions to make soft GF rotis as my daughter is very young and she would not like much hard rotis.
Bilal, you can skip rava. no need to add anything in place of rava. i have shared bajra, jowar, amaranth, water chestnut flour roti and pooris also. you can check them on blog.
I made fried muthiya, and deep freeze them couple weeks back. Can I still keep them in deep freeze for longer time, say a month? What is your recommendation for storing them?
yes you can. freezing works very well for many food products. so you can freeze the muthia.
Hi, your recipes are always hit at home. They never go wrong. I love your recipes
Thanks
thanks and welcome.
Hi dassana,
I was going through your collection of Gujarati recipes. (Actually, couple of days ago we tried dhokla recipe from your blog and it was a hit, so I am on the look out for more Gujarati dishes.)
Here in this recipe, as well as dhokla, there is addition of baking soda/eno. Does Gujarati cuisine use it often?
I was looking for Gujarati dishes that can be made frequently. How frequently can we use baking soda in meals?
Thank you
ruchi, baking soda or eno is added either to leaven or add some lightness and softness in the texture. not all gujarati recipes use baking soda or eno. mostly used in snacks like pakoras or dhoklas etc. it is said that both baking soda and eno is not good for health if taken too much. but since less amount is added and that too in snacks or recipes that we do not make on regular basis.
Can these be store for later use? You have mentioned to serve them warm, any reason? Do they turn soggy if served later?
you can store them, but they become slightly dense when cooled. so its best to have muthias hot or warm.
I really love the recepies you post! Simple and delicious! My husband loves the taste! Thank you so much!
pleased to know this mansi thankyou for your positive words 🙂
Can we skip the baking soda in this recipe?
yes you can skip the baking soda.
You are really great. Your receipes are very easy and delicious. God bless you. Thank you.
thankyou pratima 🙂 god bless you too.
Its all yummy dishes and really explained very well. Thankyou for all the efforts showed. God bless you! regards
welcome sushma 🙂 thankyou so much and god bless you too.
Awsum recipie…..tastes Grt….
thanks priyanshi
Just.. Felt g8 to learn undiyu nw I’ll make 4 my family m sure they will like it very much thanks chef
thanks shipra. undhiyu is a different dish made with a mix of winter veggies. methi muthias are added to the undhiyu dish.
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..
thanks pooja. thats good to know that variation worked well for you. do you mean cashew curry ?. if yes, then i have added it in the requested recipe list.
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.
Am originally from Bombay too and love gujju food.
thanks shernaz for the feedback on these methi recipes.
Hiii…
can u pls post the recipes of undhiyo n gujarati khichdi
suvidha, i won’t be get some of the veggies required for undhiyo in this season. i will gujarati khichdi recipes in coming months.
Hi,
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.
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.
I tried this out and turned out really good.
🙂
thanks anu
I tried methi muthia steamed one.Iliked it and my family members too liked it. can keep faith in you for good recepies. THANKYOU.
welcome and thanks.
Hello,
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 .
Namita
welcome namita and thanks for the positive feedback.