Fenugreek-Leaf Steamed Dumplings or Methi Muthiya Recipe

Updated on December 17, 2019
ShailaSheshadri profile image

I worked as a banker for 17 years, and now I work as a freelance writer. I love cooking tasty and healthy meals. Also, I love staying fit.

Fenugreek-leaf steamed dumplings (methi muthiya).
Fenugreek-leaf steamed dumplings (methi muthiya).

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: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 14 slices of the muthias

Ingredients

  • 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

Instructions

  1. Wash fenugreek leaves. Pat dry them. Finely chop, keep aside.
  2. 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.
  3. 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.
  4. Take out the cooked log. Chop it into about 1/2-inch thick slices when it is still warm.
  5. 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.
  6. Place the slices on the pan, one touching the other. Fry them till golden on both sides.
  7. The mouthwatering fenugreek-leaf steamed dumplings (methi muthiya) are ready to serve. Eat them hot or warm. Enjoy the taste!

Photo Guide

Click thumbnail to view full-size
Step one: Ingredients for making the dough.Step two: Squeeze the lemon and mix the contents to form a smooth, firm, and pliable dough.Step three: The dough for making muthias.Step four: Shape the dough into a log and steam cook for 8-10 minutes.Step five: Steam cooked dough log.Step six: Chop the log into 1/12 inch thick slices.Step seven: Prepare tempering. Heat oil and add mustard seeds, sesame seeds, hing, and curry leaves. Let the mustard crackle.Step eight: Arrange the slices on the tempering. Roast them on both sides till golden brown.Step nine: The dumplings (methi muthiyas).The fenugreek-leaf steamed dumplings (methi muthiyas) are ready to eat!
Step one: Ingredients for making the dough.
Step one: Ingredients for making the dough.
Step two: Squeeze the lemon and mix the contents to form a smooth, firm, and pliable dough.
Step two: Squeeze the lemon and mix the contents to form a smooth, firm, and pliable dough.
Step three: The dough for making muthias.
Step three: The dough for making muthias.
Step four: Shape the dough into a log and steam cook for 8-10 minutes.
Step four: Shape the dough into a log and steam cook for 8-10 minutes.
Step five: Steam cooked dough log.
Step five: Steam cooked dough log.
Step six: Chop the log into 1/12 inch thick slices.
Step six: Chop the log into 1/12 inch thick slices.
Step seven: Prepare tempering. Heat oil and add mustard seeds, sesame seeds, hing, and curry leaves. Let the mustard crackle.
Step seven: Prepare tempering. Heat oil and add mustard seeds, sesame seeds, hing, and curry leaves. Let the mustard crackle.
Step eight: Arrange the slices on the tempering. Roast them on both sides till golden brown.
Step eight: Arrange the slices on the tempering. Roast them on both sides till golden brown.
Step nine: The dumplings (methi muthiyas).
Step nine: The dumplings (methi muthiyas).
The fenugreek-leaf steamed dumplings (methi muthiyas) are ready to eat!
The fenugreek-leaf steamed dumplings (methi muthiyas) are ready to eat!
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Important Tips

  • 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.

Nutritional Information for Fenugreek-Leaf Steamed Dumplings (Methi Muthiya)

Nutrition Facts
Serving size: 1
Calories 210
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 40 g13%
Sugar 6 g
Fiber 2 g8%
Protein 9 g18%
Cholesterol 1 mg
Sodium 330 mg14%
* 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.

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