Methi Muthia Recipe
Muthia is a traditional recipe of Gujarat state in India. It can be made with variations, like using different flours and vegetables. You can make them steamed or fried, depending on your dietary needs. Serve it as a snack, appetizer, or even for a breakfast.
Jowar (Sorghum in English), is the one of the most nutritious wholesome grains. It is a member of the millet family. It is gluten free, rich in fiber, and controls blood sugar level. This powerful grain is high in protein, rich in iron, great for weight loss, and much more.
Methi/Fenugreek is beneficial for curing anemia, for good heart health, and controlling blood sugar levels. This leafy vegetable keeps the body temperature warm. Adding it to your diet is important especially during in winter months.
It is suitable for people who follow a vegan or gluten free diet. Diabetic patients can also eat these muthia without feeling guilty.
Make them with wheat flour, besan, bajara flour, jowar flour, oats flour, mixed flours for variations. Add methi, spinach, cabbage, bottle gourd for a variety of tastes.
I have made these with some jowar flour. Some Indian spices are added to elevate the taste and flavors. These muthias are shaped into logs and steamed to perfection. Later on you can deep fry them, shallow fry them, or enjoy them as is with some ketchup or chutney.
Add these while making undhiyu (mixed vegetable curry), kadhi, dal, or even in some rice dishes.
Table of Contents
Ingredients
- Jowar flour
- Rice flour
- Methi leaves
- Sesame seeds
- Green chilis
- Garlic
- Ginger
- Coriander leaves
- Turmeric powder
- Chili powder
- Coriander powder
- Cumin powder
- Salt
- Sugar
- Baking soda
- Dahi/Yogurt
- Lemon juice
- Oil
Methi Jowar Steamed Muthia Step By Step Recipe
Clean and wash methi/fenugreek leaves in a big pot of water/salad spinner 3-4 times until you will not see dirt in them. Once dry, you can finely chop the leaves.
In a mixing bowl, add jowar flour, rice flour, sesame seeds, green chillies, ginger, garlic, turmeric powder, red chili powder, coriander powder, cumin powder, lemon juice, salt, sugar, dahi, a little oil, and pinch of baking soda.
Mix everything and add water to make a smooth dough. Make two logs out of this dough and steam them in the pan or pressure cooker without a whistle for 12-15 minutes.
Once cool and ready, cut them into 1 inch pieces.
In a skillet, brush a few drops of oil. Once it heats up, arrange the muthia pieces and cook on a low heat from both sides till they become golden brown and crispy. Add sesame seeds just 1 minute before removing them from a skillet.
How to store muthia?
They can be stored for 4-6 days in a refrigerator in an airtight container. Heat muthias on the skillet or oven to make them crispy just before serving.
You can freeze them in an airtight container or ziplock bag for up to 3 months.
How to serve muthia?
Muthias can be served on their own as an appetizer, snack (with a cup of tea), or even breakfast.
Besides having muthia as a snack, add them while making undhiyu (mixed vegetable curry), saag, kadhi, dal, gravies, or even in some rice dishes.
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Methi Muthia Recipe
Ingredients
- 1 cup Jowar flour
- 1 tsp Rice flour
- 1/2 cup Methi/Fenugreek leaves chopped
- 3 tsp Sesame seeds
- 2 pieces Green chilies finely chopped
- 3-4 cloves Garlic finely chopped
- 1/2 inch Ginger finely chopped
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Salt or as required
- 1/8 tsp Sugar
- 1/8 tsp Baking soda
- 1 tbsp Dahi/Yogurt
- 1/4 tsp Lemon juice
- 2 tsp Oil
- 1/4-1/3 cup Water
- 2 tsp Coriander leaves chopped
Instructions
- Clean and wash methi leaves 3-4 times till they become dirt free. Let them sit on a colander for 5 minutes.
- Meanwhile, in a mixing bowl, add jowar flour, rice flour, baking soda, 1 tsp sesame seeds, chopped green chilies, ginger, garlic, turmeric powder, chili powder, salt, sugar, lemon juice, dahi, and 1 tsp oil.
- Chop methi leaves and add them to the flour mixture and mix well.
- Add some water little at a time and make a smooth dough. You may need more water depending on your flour and the wetness of the methi and yoghurt. Make two logs out of the dough.
- In a steel container, add a few drops of oil and grease it well. Now keep the logs in the container.
- In a pressure cooker, keep a stand or jaali which comes with the cooker. Add some water. Keep your steel container over it and close the pressure cooker lid without putting a whistle on it. Let it cook on medium-high heat for about 12-15 minutes.
- Once ready, let the muthias cool down for for about 15 minutes. Cut them into 3/4 to 1 inch pieces.
- In a skillet, brush the remaining 1 tsp oil, arrange the muthia pieces, and cook them on low-medium flame from both sides until they turn golden brown and crispy. Add 1 tsp sesame seeds 1 minute before taking the muthias out of the skillet.
- Garnish the muthias with a few coriander leaves and serve.
Notes
- Do not make a tough dough or else your muthias will turn hard.
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