Methi Muthiya | Steamed Methi Muthia Recipe

Step Wise recipe to make delicious Gujarati Snack Recipe – Methi Nu Muthiya. Easy, Healthy, Filling Steamed snack recipe for the family.

Methi Muthiya | Steamed Methi Muthia Recipe

Methi Muthiya is an easy Gujarati “nasta” or snack recipe made with fresh fenugreek leaves or methi and few Indian Spices. This steamed snack is your perfect tea time snack or light dinner with a side of coriander chutney.

Methi Nu Muthiya has 2 versions. There is the fried version which is added to the Gujarati winter delicacy “Undhiyo” – A mixed vegetable medley using fresh winter produce.

Another version of the muthiya is the steamed variety, the recipe of which I am sharing today.

Methi muthiya is made during Indian winters when fresh fenugreek leaves are available in local markets. In Mumbai City, this produce is available year round and we consume this, like most leafy vegetables atleast once or twice a week.

Methi takes the longest time to clean (separating the leaves from the stems) and I prefer using my post dinner Netflix time for this activity. I buy the leaves in bulk, clean and store it in the refrigerator, use it throughout the week.

Tip – Do not wash the methi leaves (or any leafy vegetables) until you are ready to cook. Dry sorted leaves stay fresh in the refrigerator.

In India, a bunch of Methi can be as cheap as 10 Rupees during winters. In summers, it ranges anywhere between 30 – 50 Rupees. A bunch of methi (for a family of two) lasts for a whole week (atleast used in 3 recipes).

I try to Mix and Match – I make flatbreads like Methi Missi Roti or Methi Thalipeeth for breakfast) and serve some South Indian Vendhaya Keerai Kootu which is basically lentils + methi + coconut stew.

Muthiya is usually consumed at our home as early dinner as a change from the usual routine of Roti-Sabzi-Dal-Rice.

Methi Muthiya | Steamed Methi Muthia Recipe

It is filling, thanks to the whole wheat flour and the besan or chickpea flour used. It can be made very quickly using pantry staples and can also be prepped a day earlier, if you are busy.

Muthiya can be made with basically any vegetable that is stocked in your refrigerator. It can also be made with leafy vegetables.

The best part about Muthiya is that you can hide vegetables easily in it, especially for the fussy kids.

So if your kids do not fancy the regular Roti Sabzi, the same ingredients can be used to make the muthiya and they will happily enjoy it as a snack.

My post on Dudhi Muthiya (Bottle Gourd or Lauki) is an example of sneaking vegetables in muthiya that is loved by both adults and kids.

Let’s face it – Dudhi or Lauki is not the most loved vegetable and every family has one person who hates it. Trust me, the muthiya changes that perception!

Please go through the Dudhi Muthiya post in detail, wherein I have listed down some vegetables and ideas with which delicious muthiyas can be easily made at home for the family.

Most people find Methi or Fenugreek leaves bitter in taste. In the blog post, Aloo Methi Sabzi (No Onion No Garlic Recipe), I have listed down few tips to reduce the bitterness from methi leaves.

HOW TO MAKE METHI MUTHIYA – STEP BY STEP RECIPE

Prep the methi leaves by washing, draining and finely chopping them.

Fresh methi leaves

In a bowl, sift the whole wheat flour and besan (chickpea flour)

Add green chilli-garlic paste, kashmiri red chilli powder, haldi powder, salt to taste, sugar, hing or asafoetida and a tsp of oil.

Ingredients for methi muthiya

Add the finely chopped methi leaves (tightly packed cup) to the flour and spices and knead it into a soft dough using water.

Dough ready to be steamed into muthia

Heat a steamer pot and shape the dough into 4 equal logs.

Grease the steamer plate with few drops of oil and place the 4 logs for steaming upto 15 minutes.

Steaming Methi Muthia

Once the logs are steamed, remove them carefully from the steamer plate and allow it to cool completely before slicing.

Steamed methi muthiyas to be cooled and sliced

Slice the muthiyas into thick pieces and prepare for tempering.

Sliced muthias ready to be pan fried

Heat a pan, add oil, mustard seeds and once it crackles add some sesame seeds.

Tempering the muthiya

Add the sliced muthiyas and toss well. Switch off the flame and garnish with coriander leaves. Serve hot or warm with coriander chutney.

Methi muthiya is ready to serve

Recipe Notes

  • The steamed muthiya logs can be refrigerated up to 72 hours and then pan fried as per requirements. This is one of the best snack while meal planning.
  • The snack, once pan-fried should be consumed warm or piping hot. Accompaniments like Chutney (both sweet and coriander) are best choices. You can serve it with ketchup or sriracha sauce as a variation.
  • Adding sugar is not mandatory but highly recommended. It balances the heat from the crushed green chillies used in the recipe. Also enhances the taste and reduces the bitterness, if any, from the methi leaves.
  • These muthiyas can be served as snacks for 4 adults and filling dinner for two.
  • The Recipe is Vegan. To make the recipe Gluten Free, replace whole wheat flour with Jowar flour (Sorghum). Hing or compounded asafoetida can also be skipped.

Some Methi Recipes on the blog –

Methi Che Ambat Goad Varan – Maharashtrian Sweet and Sour Dal with fenugreek leaves using goda masala.

Methi Sprouts Salad – Made with sprouted fenugreek seeds, this diabetic friendly, No Oil salad recipe tastes amazing.

Methi Muthiya | Steamed Methi Muthia Recipe

Methi Muthiya | Steamed Methi Muthia Recipe

Vidya Narayan
Methi Muthiya, also known as Methi nu Muthiya is an easy Gujarati "nasta" or snack recipe made with fresh fenugreek leaves or methi and few Indian Spices. This steamed snack is served as tea time snack or light dinner with a side of coriander chutney.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine gujarati, Indian
Servings 4 people

Equipment

  • Steamer

Ingredients
  

1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml

    Ingredients for Methi Muthiya

    • 1 cup Whole Wheat Flour
    • 1 cup Besan, Kadala Maavu or Chickpea flour
    • 1 cup Finely chopped Methi Leaves (tightly packed cup)
    • ½ tsp Turmeric Powder
    • 1 tsp Kashmiri Red chilli powder
    • 1 tbsp Green Chilli + Garlic Paste
    • 1 tsp Sugar
    • 1 tsp Salt
    • ¾ tsp Hing or Asafoetida
    • ¾ cup Water for the dough
    • 1 tsp Oil for dough

    Ingredients for Tempering / tadka

    • 2 tsp White Sesame Seeds
    • 1/2 tsp Mustard Seeds or Rai
    • 2 tbsp Groundnut Oil
    • Finely chopped Coriander leaves as required

    Instructions
     

    • Prep the methi leaves by washing, draining and finely chopping them.
      Fresh methi leaves
    • In a bowl, sift the whole wheat flour and besan (chickpea flour).
    • Add green chilli-garlic paste, kashmiri red chilli powder, haldi powder, salt to taste, sugar, hing or asafoetida and a tsp of oil.
      Ingredients for methi muthiya recipe
    • Add the finely chopped methi leaves to the flour and spices and knead it into a soft dough using water.
      Dough for methi muthiya
    • Heat a steamer pot and shape the dough into 4 equal logs.
      steaming the methi muthiyas
    • Grease the steamer plate with few drops of oil and place the 4 logs for steaming upto 15 minutes.
    • Once the logs are steamed, remove them carefully from the steamer plate and allow it to cool completely before slicing.
      Steamed methi muthiyas
    • Slice the muthiyas into thick pieces and prepare for tempering.
      Steamed and sliced methi muthiyas
    • Heat a pan, add oil, mustard seeds and once it crackles add some sesame seeds.
      Tempering for Methi Muthiya
    • Add the sliced muthiyas and toss well. Switch off the flame and garnish with coriander leaves. Serve hot or warm with coriander chutney.
      Methi Muthiya | Steamed Methi Muthia Recipe

    Notes

    • The steamed muthiya logs can be refrigerated up to 72 hours and then pan fried as per requirements. This is one of the best snack while meal planning.
    • The snack, once pan-fried should be consumed warm or piping hot. Accompaniments like Chutney (both sweet and coriander) are best choices. You can serve it with ketchup or sriracha sauce as a variation.
    • Adding sugar is not mandatory but highly recommended. It balances the heat from the crushed green chillies used in the recipe. Also enhances the taste and reduces the bitterness, if any, from the methi leaves.
    • These muthiyas can be served as snacks for 4 adults and filling dinner for two.
    • The Recipe is Vegan. To make the recipe Gluten Free, replace whole wheat flour with Jowar flour (Sorghum). Hing or compounded asafoetida can also be skipped.
    Keyword methi muthiya, steamed methi muthia recipe, steamed snacks
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    Vidya Narayan

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    Vidya Narayan

    Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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