Gujarati Methi Muthiya | Methi Muthia

  • Prep Time
    5 minutes
  • Cook Time
    15 minutes
  • Difficulty Level
    Intermediate

Gujarati Methi Muthiya | Methi Muthia is a healthy and flavorful dish.

Gujarati Methi Muthiya | Methi Muthia is a popular dish of Gujarat. It tastes amazing with Green chutney. You can prepare this dish with fenugreek leaves, cooked rice, gram flour, semolina, whole wheat flour, spinach, and some spices. Moreover, you need easily available ingredients to make this yummy dish. You can make this tasty muthiya very easily at home for a tea time snack or for dinner or lunch. This can be a good tiffin snack too. So, try this recipe in your kitchen and share your valuable feedback with us.

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This recipe was prepared by a lovely mom: Shraddha Thakrar From Gujarat 

Tips and Suggestions by the Mom Chef:

  • Semolina should be added to the dough of the muthiya to soak excess water and to make crispy muthiya.
  • Squeezed lemon peel should be added to the boiling water of the steamer so the steamer will not turn black.
  • The muthiya should be put in the steamer for steaming only after the water boils.
  • After 17 minutes, check the muthiya by inserting a knife. If it comes out clean then the muthiya is ready. Else steam it for 2 to 3 minutes more.

For more such exciting recipes like Gujarati Methi Muthiya | Methi Muthia, Please click on the following links:

  1. Gond Ke Laddu | Gond Aata Ladoo
  2. Til Badam Ke Laddu | Sesame Almond Ladoo
  3. Pudina Rice | Mint Rice

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Ingredients

  • Fenugreek Leaves / Hari Methi - 1 Cup finely chopped
  • Spinach / Palak - 1 Cup finely chopped
  • Coriander Leaves / Hara Dhaniya - 1 Cup + For garnishing
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Salt - As per taste
  • Cumin Seeds / Jeera - 1/2 tsp
  • Coriander Powder / Dhania Powder - 1/2 tsp
  • Ginger-Green Chilli-Garlic Paste / Adarak-Hari Mirch-Lahsun Paste - 1 tsp
  • Jaggery Powder - 2 tsp
  • Oil - 2 tsp
  • Fruit Salt - 1/2 tsp
  • Lemon Juice / Nimbu Ka Ras - Of 1/2 lemon
  • Whole Wheat Flour / Gehu Ka Aata - 1 Cup
  • Semolina / Sooji - 1 tbsp
  • Gram Flour / Besan - 1 tbsp
  • Cooked Rice / Pake Huye Chawal - 1 Cup
  • Water - As required
  • FOR PREPARING TADKA :
  • Oil - 1 & 1/2 tsp + For greasing
  • Mustard Seeds / Rai - 1/4 tsp
  • Cumin Seeds / Jeera - 1/4 tsp
  • Asafoetida / Hing - A pinch
  • Dry Red Chillies / Sukhi Lal Mirch - 2
  • Green Chilli / Hari Mirch - 2 Slit
  • Curry Leaves / Curry Patta - A few
  • Sesame Seeds / Til - 2 tsp
  • Coriander Leaves / Hara Dhania - A handful + For Garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take fenugreek leaves in a mixing bowl. Add spinach, coriander leaves, turmeric powder, salt, cumin seeds, coriander powder, ginger-green chilli-garlic paste, jaggery powder, oil, fruit salt, and lemon juice. Mix well.
  2. Then add whole wheat flour, semolina, besan, and cooked rice. Mix well to prepare the dough from it. If required add 1 or 2 tsp of water.
  3. Now make small, cylindrical shaped muthiyas from the prepared mixture. Grease the steaming plate and arrange all prepared muthiya on it.
  4. Meanwhile, heat water in a steamer. Add lemon peel in the water. Once the water starts boiling, place the prepared steaming plate in the steamer. Cover it with a lid.
  5. Steam the muthiya on a high flame for 15 to 20 minutes.
  6. After 17 minutes, check the muthiya by inserting a knife. If it comes out clean then the muthiya is ready. Else steam it for 2 to 3 minutes more.
  7. Once done, take it out and let it cool down. Then cut it into small pieces. Crush 2 to 3 pieces of muthiya with your hands. Keep it aside.
  8. FOR PREPARING TADKA :
  9. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, dry red chillies, green chilli, curry leaves, sesame seeds, and prepared muthiya. Mix well.
  10. Once done, take it out to a serving plate and garnish it with coriander leaves.
  11. 'Gujarati Methi Muthiya | Methi Muthia' is ready to be served.

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