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Steamed Spinach and Fenugreek Leaf Dumplings (Palak and Methi Muthiya) Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Spinach and fenugreek leaf dumplings (palak and methi muthiya)

Spinach and fenugreek leaf dumplings (palak and methi muthiya)

What Are Muthiyas?

Muthiyas are steamed dumplings that are a popular Gujarati dish. There are many types of muthiyas that incorporate various vegetables and leafy greens. Whatever their filling, they make a healthy and satisfying breakfast, lunch, or evening snack.

Prep timeCook timeReady inYields

15 min

30 min

45 min

4 servings

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Read More From Delishably


  • 3 heaped cups spinach (palak), washed and chopped
  • 1 cup fenugreek leaves, washed and chopped
  • salt, to taste
  • 1/2 inch ginger, finely crushed
  • 2 green chilies, finely crushed
  • 2 tablespoons wheat flour
  • 4 tablespoons gram flour (besan)
  • 1 tablespoon fine wheat semolina
  • 1/2 teaspoon cumin seeds
  • 2 pinches baking soda, or fruit salt
  • 1/2 teaspoon sugar, or to taste
  • 1/4 teaspoon turmeric powder (optional)

For the tempering:

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 8 curry leaves
  • 1/4 teaspoon hing (asafetida)


  1. Wash leafy veggies 2-3 times. Pat dry the fenugreek leaves. Chop them. Add some salt and leave for 5 minutes. Squeeze the water.
  2. Take the leafy veggies in a mixing bowl. Add crushed ginger, green chili, wheat flour, gram flour, wheat semolina, cumin seeds, baking soda or fruit salt, turmeric powder, sugar, a teaspoon oil, and some salt. Knead together to get a soft dough.
  3. Apply some oil on your fingers and divide the dough into many lemon-sized portions. Give them an elongated shape.
  4. Arrange them on a greased sieve. Steam cook for 20 minutes in a steamer or pressure cooker without weight. Once cooked, take out the sieve. Allow it to cool. Cut them into your desired size and shape when still warm.
  5. For the tempering, heat 2 teaspoons of oil in a wok or deep-bottomed pan. Throw in the mustard seeds and sesame seeds. Let them crackle. Add hing (asafetida powder) and curry leaves. Saute for a few seconds. Add chopped dumplings. Mix well.
  6. Serve the dumplings hot with spicy green chutney. Enjoy!

Some Important Tips

  • For the best flavor, eat muthiyas when they are hot and freshly steamed.
  • When they become cold, they will harden slightly. This is mainly because of the flour used in the dish. Also, it is a steamed food.
  • Before eating leftover muthiyas, be sure to reheat them.

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