How to Make Spinach And Fenugreek Leaves Muthiya (Steamed Dumplings)
An Introduction to Muthias
Gujarati people make many varieties of muthias using various vegetables and leafy greens. Muthias are steamed dumplings. You have to eat them fresh and hot for the best taste and experience. Eat them any time, for breakfast, lunch, or as an evening snacks. They are very healthy because of the healthy veggies, wheat flour, gram flour, semolina, and the spices. Try it this weekend.
Palak and Methi Muthiya
- 3 heaped cups spinach/palak, washed and chopped
- 1 cup fenugreek leaves, washed and chopped
- salt as per taste
- 1/2 inch ginger, finely crushed
- 2 green chilies, finely crushed
- 2 tbsp wheat flour
- 4 tbsp gram flour/besan
- 1 tbsp fine wheat semolina
- 1/2 tsp cumin seeds
- 2 pinches baking soda, or fruit salt
- 1/2 tsp sugar, or as per taste
- 2 1/2 tsp oil
- 1 tsp mustard seeds, for the tempering
- 1 tsp sesame seeds, for the tempering
- 1/4 tsp hing/asafetida
- 8 curry leaves, for the tempering
- 1/4 tsp turmeric powder, optional, I used
Step-By-Step Instructions and Images for Making Spinach and Fenugreek Leaves Muthiya:
- Wash leafy veggies 2-3 times. Pat dry fenugreek leaves. Chop them. Add some salt and leave for 5 minutes. Squeeze the water.
- Take leafy veggies in a mixing bowl. Add crushed ginger and green chili, wheat flour, gram flour, wheat semolina, cumin seeds, baking soda or fruit salt, turmeric powder, sugar, a tsp oil, and some salt. Knead them together to get a soft dough.
- Apply some oil on your fingers and divide the dough into many lemon size portions. Give them elongated shape.
- Arrange them on a greased sieve. Steam cook for 20 minutes in a pressure cooker without weight or in a steamer. Take out the sieve. Cut them into desired size when still warm.
- Heat 2 tsp oil in a wok or deep bottomed pan. Throw mustard seeds and sesame seeds into it. Let them crackle. Add hing/asafetida powder and curry leaves. Saute for a few seconds. This is the tempering for muthias.
- Add chopped dumplings. Mix well with the tempering.
- Palak and methi muthia is ready to eat. Serve them hot with spicy green chutney. Enjoy the taste!
Some Important Tips:
Eat muthias fresh and hot. They become a little hard when cold. It is mainly because of the flours used in the dish and also, it is a steamed food. While using left over muthias, reheat them.
nutritional Information of Spinach and Fenugreek Leaves Muthiya:
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 4 g||1%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 810 mg||34%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|