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:
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Methi Muthia
Ingredients
for making dough
- 2 cup gram flour (besan)
- 1 tablespoon water or yogurt (curd) - add more if required
- ¼ teaspoon baking soda
- 2.5 cup chopped fenugreek leaves (methi leaves)
- 2 teaspoon sugar or as required
- 1 teaspoon salt or as required
- 2 tablespoon oil
- 2 tablespoon semolina or cream of wheat (rava or sooji)
- 2 teaspoon white sesame seeds (safed til)
- 1 teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- 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 (safed til)
- 1 teaspoon mustard seeds (rai)
- 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 to 20 minutes.
- Add water and make a smooth dough.
making the steamed muthia
- 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 warm and cooled, slice the steamed rolls.
- Prepare the tempering with the ingredients mentioned in the tempering list above.
- Add the sliced steamed muthia and fry for 2 to 3 minutes.
- Serve 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 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.
Notes
1. If the dough become sticky, add some gram flour (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 is bitter, just rub some salt on the leaves and keep aside for 15 to 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.
Hey…big follower of ur recipes, always refer your recipes when in doubt..thank you..
Just one question, can I carry muthiyas or kottumbari vada for 10 hour flights???will they sustain???
Yes you can. They will remain good provided when serving them you use clean spoons. If touched by hand, then they can get spoiled.
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.