methi muthia recipe
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4.89 from 9 votes

methi muthia

methi muthia are steamed or fried dumplings made from gram flour and fenugreek leaves (methi).
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: snacks
Cuisine: gujarati, indian
Servings: 4 to 5
Author: Dassana Amit


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


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.


Serving: 4g