Step by step recipe to make delicious Gujarati Tea time Snack - Methi Muthiya or Methi na muthiya. Made with fresh fenugreek leaves, this is a steamed version of methi muthia. Includes notes for deep frying and air frying as well.
Methi Muthiya or Methi muthia is an easy tea-time snack made with fresh fenugreek leaves or methi. The recipe I am sharing today is a steamed version of methi muthiya which makes it a healthy snack or light dinner.
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About the Recipe
Fresh fenugreek leaves, whole wheat and chickpea flour are used for making methi muthiya.
Muthiya can be made with a variety of greens (spinach, dill leaves etc.) and vegetables (dudhi or bottle gourd, cabbage, radish etc.)
Gujarati methi na muthiya can be made in 3 ways - Steamed, deep fried and air-fried.
Steamed methi muthiya can be served as snack or side with meals. Traditionally, it's served with sweet tamarind chutney and coriander chutney.
Ingredients
Fresh Methi or Fenugreek Leaves - Making muthiya is pretty much simple if you have methi cleaned and ready.
How to Prep - Use the leaves, avoid the stems. It can be prepped ahead and stored in refrigerator (zip lock bags).
I buy 2-3 bunch of methi from supermarket to sort and store in the refrigerator.
Until ready to cook, never wash or rinse the greens. Moisture is the worst enemy when it comes to leafy greens.
Once you are ready to make muthia, rinse the sorted methi leaves in a colander and drain completely.
Whole Wheat Flour and Chickpea Flour is used for making muthiya.
Chickpea Flour is gluten-free. For a 100% gluten-free recipe, substitute whole wheat flour with Bajra or Jowar flour (refer to recipe notes)
You can also use multigrain flour for making muthia.
Spices - Helps cut bitterness from methi, balances heat from green chilies.
Tempering - This truly elevates the dish and adds a nutty taste.
How to make Steamed Methi Muthiya
Sort the methi leaves, rinse under running tap water in a colander and drain water completely. Pat dry and finely chop.
In a bowl, sift the whole wheat flour and besan (chickpea flour). Note - Sifting the flour helps avoid lumps.
Add green chili-garlic paste, kashmiri red chili powder, turmeric, salt to taste, sugar, hing or asafoetida and a teaspoon of oil.
Next, add finely chopped methi leaves to the flour and spices. Knead into a soft dough using water.
Note - If you accidently add excess water, while kneading or if the dough appears sticky, add whole wheat flour and knead until the moisture is absorbed by the flour. Do not add excess flour as it will affect the texture.
Prepare the steamer pot. In the meanwhile, divide the dough and shape into cylindrical logs. Note - shape the logs depending on the size of your steamer plate (refer pic below)
Once the steamer is ready, grease the plate with few drops of oil, Place / arrange the cylindrical methi muthiya logs next to each other.
Steam methi muthiya for 15-20 minutes. To check whether its cooked, insert a knife in the center of one of the muthiya logs. If it comes out clean, its ready. Carefully remove the steamer plate and allow muthia to cool completely.
Notes for Meal Prep - Once cool, transfer the steamed muthiya into the refrigerator (for 1-2 days) or freezer for longer.
Once cool, slice the muthia (approximately 1.5 inch thick). Keep this aside and prepare for tempering.
Heat a pan, add oil, mustard seeds. Once mustard crackles, add sesame seeds. It takes 2-3 seconds for the sesame seeds to pop.
Then add the sliced muthiya and mix. Switch off heat, garnish with loads of coriander / cilantro and serve warm.
Meal-Prep / Storage / Freezing
Methi Muthiya is perfect for meal planning. Once steamed and cooled, it can be stored in the refrigerator for 2-3 days or freezer (more than a month) in an airtight container or zip lock bags.
Thaw the muthia overnight in the refrigerator or kitchen counter for couple of hours before adding the tempering or air frying.
This makes a quick snack with afternoon tea or filling after school snack for kids.
Leftovers stay fresh for a couple of days. Can be re-heated in microwave.
Other Methi recipes to try
Methi Thepla - Gujarati Fenugreek Leaves flatbread.
Methi Sprouts Salad - Healthy No Oil, Diabetic friendly salad made with fenugreek sprouts (methi seeds / methi dana)
South Indian Vendhaya Keerai Kootu which is basically lentils + methi in a coconut based gravy.
Other Snack recipes
Alu Vadi / Patra
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Methi Muthiya | Steamed Methi Muthia Recipe
Equipment
- Steamer
Ingredients
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 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red chilli powder
- 1 tablespoon Green Chilli + Garlic Paste
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ¾ teaspoon Hing or Asafoetida
- ¾ cup Water for kneading the dough
- 1 teaspoon Oil for dough + extra for greasing the steamer plate etc
Ingredients for Tempering / tadka
- 2 teaspoon White Sesame Seeds
- ½ teaspoon Mustard Seeds or Rai
- 2 tablespoon Groundnut Oil
- Finely chopped Coriander leaves as required
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
Instructions
- Sort the methi leaves, rinse under running tap water in a colander and drain water completely. Pat dry and finely chop.
- In a bowl, sift the whole wheat flour and besan (chickpea flour). Note - Sifting the flour helps avoid lumps.
- To this, add green chili-garlic paste, kashmiri red chili powder, turmeric, salt to taste, sugar, hing or asafoetida and a tsp of oil.
- Next, add finely chopped methi leaves to the flour and spices. Knead into a soft dough using water. Note - If you accidently add excess water and the dough appears sticky, add whole wheat flour and knead until the moisture is absorbed by the flour. Do not add excess flour as it will affect the texture.
- Prepare the steamer pot. In the meanwhile, divide the dough and shape into cylindrical logs. Note - shape the logs depending on the size of your steamer plate (refer pic)
- Steam the muthiya for 15-20 minutes. To check whether its cooked, insert a knife in the center of one of the muthiya logs. If it comes out clean, its ready.
- Carefully remove the steamer plate and allow the muthia to cool completely. Notes for Meal Prep - Once cool, transfer the steamed muthiya into the refrigerator (for 1-2 days) or freezer for longer.
- Once cool, slice the muthia (approximately 1.5 inch thick). Keep this aside and prepare for tempering.
- Heat a pan, add oil, mustard seeds and once it crackles add some sesame seeds.
- To the tempering, add the sliced muthiya and mix. Switch off heat, garnish with loads of coriander / cilantro and serve warm.
Notes
- Muthiya is perfect for meal planning. Once steamed and cooled, it can be stored in the refrigerator for 2-3 days or freezer (more than a month) in an airtight container or zip lock bags.
- Thaw the muthia overnight in the refrigerator or kitchen counter for couple of hours before adding the tempering or air frying.
- This makes a quick snack with afternoon tea or filling after school snack for kids.
- Leftovers stay fresh for a couple of days. It can be re-heated in a microwave.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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