Methi Muthia is a delicious Gujarati meal known for its flavorful dumplings. Let’s try some of them. This tasty treat comes from the western Indian state of Gujarat, and I can’t wait to tell you more about it.
The fenugreek leaves, spices, and flour that are mixed together to make dough give Methi Muthia its own flavour. After being cut into small dumplings, the dough is boiled or fried until it’s just right.
This blog post is about Methi Muthia. I’ll talk about how important it is in the region, what you’ll need to make it, and why it’s a favourite among people who like the varied and tasty flavours of Gujarati food. Come with me as I dive into the world of Methi Muthia, a food that represents the heart of Gujarati cuisine.
Methi Muthia Recipe
Traditionally made from fenugreek leaves (methi) and a mix of flours, Methi Muthia is a tasty Gujarati snack. People love the unique flavour of these cooked or fried dumplings, which comes from the bitter fenugreek and the warm spices. Muthias are a great snack for tea time, a healthy addition to stews, or a tasty part of mixed vegetable recipes like Undhiyu. Whether you eat them by themselves or as part of a bigger meal, Methi Muthias will bring a taste of the best Gujarati food to your table.
Equipment
- A mixing bowl
- A steamer or a large pot with a steaming basket
- A pan for tempering (if desired)
Ingredients
For the Muthias:
- 2 cups Fresh fenugreek leaves (methi) finely chopped
- 1 cup Whole wheat flour (Atta)
- 1/2 cup Gram flour (Besan)
- 1/4 cup Semolina (Suji/Rava) optional, for added texture
- 2 tablespoons Yogurt
- 1 teaspoon Ginger-green chili paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Sugar
- 1/2 teaspoon Lemon juice
- Salt to taste
- Water as needed
- Oil for greasing
For the Tempering (Optional):
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- A pinch of Asafoetida (Hing)
- 2-3 Dry red chilies
- A few Curry leaves
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine chopped fenugreek leaves, whole wheat flour, gram flour, semolina (if using), yogurt, ginger-green chili paste, turmeric powder, sugar, lemon juice, and salt. Mix well. Gradually add water as needed to form a soft yet firm dough. Let it rest for 10-15 minutes.
Step 2: Shape the Muthias
- Grease your hands with a little oil. Divide the dough into small portions and shape them into cylindrical or oval dumplings.
Step 3: Steam the Muthias
- Prepare a steamer by boiling water in the bottom part. Place the shaped muthias on a greased steaming tray or in a steaming basket. Ensure they are spaced out to prevent sticking. Steam for about 20-25 minutes or until a toothpick inserted comes out clean.
Step 4: Cool and Slice (Optional)
- Allow the steamed muthias to cool slightly. Then, if desired, slice them into small pieces for tempering. This step is optional and can be skipped if you prefer whole muthias.
Step 5: Prepare the Tempering (Optional)
- Heat oil in a pan. Add mustard seeds and let them splutter. Then add asafoetida, dry red chilies, and curry leaves. Sauté for a few seconds.
Step 6: Toss the Muthias in Tempering
- Add the sliced (or whole) muthias to the pan. Gently toss them in the tempering, ensuring they are coated evenly. Cook for an additional 2-3 minutes on medium heat.
Step 7: Serve
- Serve the Methi Muthias hot, garnished with fresh coriander leaves and accompanied by green chutney or tamarind chutney.
Tips and Information
Tips and Information
- Consistency of Dough: The dough should be soft but not sticky. Adjust the amount of water carefully to achieve the right consistency.
- Steaming Time: The cooking time may vary slightly based on the size and thickness of the muthias.
- Serving Suggestions: Methi Muthias can be enjoyed on their own or added to Gujarati curries like Undhiyu for extra flavor and texture.