methi muthia recipe | steamed methi muthia | fried methi muthia

methi muthia are steamed or fried dumplings made from gram flour and fenugreek leaves (methi).
4.89 from 9 votes

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

methi muthia

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.

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

if you are looking for more gujarati recipes then do check:

methi muthia

4.89 from 9 votes
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
methi muthia are steamed or fried dumplings made from gram flour and fenugreek leaves (methi).
methi muthia recipe
Servings:4 to 5

INGREDIENTS FOR methi muthia

(1 CUP = 250 ML)

for making methi muthia dough

  • 2 cups besan (gram flour)
  • 1 tablespoon water OR curd (dahi or 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 (safed til)
  • 1 teaspoon turmeric (haldi)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera 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 (kadi patta)

for garnishing the steamed muthia

  • few chopped coriander leaves (dhania patta)
  • some freshly grated coconut

HOW TO MAKE methi muthia

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 the methi muthia till golden brown and crisp.
  • drain methi muthia on kitchen paper towels to remove excess oil.
  • 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.
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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 muthia

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


dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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103 comments/reviews

  1. 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.

  2. 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?

  3. 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.

  4. Can these be store for later use? You have mentioned to serve them warm, any reason? Do they turn soggy if served later?

  5. Its all yummy dishes and really explained very well. Thankyou for all the efforts showed. God bless you! regards

  6. 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??

  7. 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.