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About Fenugreek-Leaf Steamed Dumplings (Methi Muthiya)
Methi muthiya is a favorite dish of Gujaratis. Due to its amazing taste and healthy ingredients, it is now a popular food all over India. Making muthias (steamed dumplings) is easy. You need about 30 to 40 minutes for making fenugreek-leaf muthia.
An Overview of Making the Muthia
You will start by adding flour and spices to clean, chopped fenugreek leaves to create a dough. After kneading and resting the dough, you'll shape it into a log and steam it. The steamed dumpling log is then sliced and fried in oil with some tempering.
The completed muthias can be served hot or warm with tomato sauce. You can even eat them without any accompaniment. They make an awesome tea-time snack. The detailed recipe follows.
|Prep time||Cook time||Ready in||Yields|
14 slices of the muthias
- 3 cups fenugreek leaves (methi leaves), chopped
- 1 1/2 cups wheat flour
- 1/2 cup gram flour/chickpea flour
- 1 tablespoon fine wheat semolina
- 1 tablespoon sesame seeds
- 2 tablespoons green chili and ginger mix, made of 2 green chilies and 1/2 inch ginger
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon lemon juice
- a pinch of baking soda
- 1 teaspoon sugar
- 1 tablespoon oil
- salt to taste
- water as needed
For the tempering:
- 1/2 teaspoon mustard seeds
- 1 tablespoon sesame seeds
- 8 to 10 curry leaves
- 2 pinches of hing/asafetida
- Wash fenugreek leaves. Pat dry them. Finely chop, keep aside.
- Take a mixing bowl. Add wheat flour, fine semolina, gram flour, methi/fenugreek leaves, green chili-ginger mix, red chili powder, turmeric powder, sugar, oil, sesame seeds, baking soda, lemon juice and salt. Knead them to form a smooth, firm, and pliable dough. Add a little water only if needed. Keep the dough covered for 5 to 10 minutes.
- Apply oil on your palm and shape the dough to a 1 1/2-inch diameter log. Place this log on a perforated plate inside the cooker or steamer. Steam cook for 8 to 10 minutes on a medium high fire.
- Take out the cooked log. Chop it into about 1/2-inch thick slices when it is still warm.
- Now, you have to add tempering to the muthias. Heat some oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Let the mustard crackle.
- Place the slices on the pan, one touching the other. Fry them till golden on both sides.
- The mouthwatering fenugreek-leaf steamed dumplings (methi muthiya) are ready to serve. Eat them hot or warm. Enjoy the taste!
- Patting the fenugreek leaves dry is required. Don't skip this step. Also, don't add water directly onto the leaves. That will make them taste bitter.
- Steam cook the muthias as per the instructions. Overcooking them may result in bad muthias.
- While mixing the muthias with the tempering (last step), I used less oil. If you are making these dumplings for young adults, you can roast them crisp using more oil. It will taste better with a little more oil.