Fenugreek-Leaf Steamed Dumplings (Methi Muthiya) Recipe
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 30-40 minutes for making fenugreek-leaf muthia.
An Overview of Making Fenugreek Leaves Muthia:
For making fenugreek-leaf muthia, wash fenugreek leaves in water. Strain, pat dry them. Chop them. Keep aside. Take wheat flour, chickpea flour (gram flour), fine semolina, turmeric powder, red chili powder, sesame seeds, coarse mix of ginger and green chilies, a pinch of baking soda, sugar, oil, and salt. Knead together to form a smooth pliable dough. After resting the dough for 5-10 minutes, shape it like a log and steam cook for 7-10 minutes.
Take out the dumpling log. Dice it into 1/2" thick slices. Heat some oil in a deep bottom pan. Throw mustard seeds, sesame seeds, curry leaves, and a pinch of hing powder into it. Let the mustard seeds crackle. Place the slices one near the other on the pan. Roast them till they get light brown color. Do it for the other side also. Remove, arrange them on a plate. Serve these muthias hot or warm with tomato sauce. You can even eat them without any accompaniment. It is an awesome tea-time snack. Detailed recipe follows.
- Prep time: 15 min
- Cook time: 20 min
- Ready in: 35 min
- 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 tbsp fine wheat semolina
- 1 tbsp sesame seeds
- 2 tbsp green chili and ginger mix, made of 2 green chilies and 1/2 inch ginger
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tbsp lemon juice
- a pinch baking soda
- 1 tsp sugar
- 1 tbsp oil
- salt to taste
- water as needed
- 1/2 tsp mustard seeds, for the tempering
- 1 tbsp sesame seeds, for the tempering
- 8-10 curry leaves, for the tempering
- 2 pinches hing/asafetida, for the tempering
Step-By-Step Guidelines and Images for Making Fenugreek-Leaf Dumplings
- 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 5-10 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 8-10 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.
- Mouth watering fenugreek leaves steamed dumpling(methi muthiya) is ready to serve. Eat them hot or warm. Enjoy the taste!
Some Important Tips:
1. Pat-drying the fenugreek leaves is required. Don't skip this step. Also, don't add water directly on the leaves. That will make them taste bitter.
2. Steam cook muthias as per instructions. Over-cooking may result in bad muthias.
3. 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.
Nutritional Information of Fenugreek Leaves Steamed Dumplings(Methi Muthiya)
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 40 g||13%|
|Sugar 6 g|
|Fiber 2 g||8%|
|Protein 9 g||18%|
|Cholesterol 1 mg|
|Sodium 330 mg||14%|
|* 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.|