Multigrain Methi Muthia Recipe / Steamed Dumplings

Muthia is a traditional Gujarati snack that can be steamed or deep-fried. Basically, muthia is fist-size dumpling usually made with chickpea flour and Fenugreek leaves but a variety of vegetables and flours can be used to make it. Here I have made methi muthia using multigrain flour, have steamed them in a steamer and then tempered the bite-size pieces. The multigrain methi muthia turned out to be a delicious tea time snack, although it can be served at breakfast as well. I have served it with a lip-smacking Coriander chutney. This steamed version of muthia can be made ahead of time and tempered just before serving. Muthia is also used in a mixed vegetable curry called Undhiyo, another Gujarati delicacy.

My first encounter with this delicious dish was at one of my Gujarati friend, Shradha Patel's house some 5 years back. She had made the deep fried version of methi muthia using chickpea flour, whole wheat flour, and semolina. In fact, not only muthia, but I have had a chance to taste most of the popular Gujarati dishes like Handvo and Undhiyo at her place. I make methi muthia mostly during winter months as we do not get methi all year round in Mohali. Bottle gourd muthia tastes great as well. You can deep fry the muthia instead of steaming if you prefer. Often, instead of mixing the different flours together i use the Thalipeeth Bhajani ( Roasted multigrain Flour Mix from Maharashtrian Cuisine) to make this muthia. (Click on the highlighted words for the recipe)

Following are some more Gujarati recipes from this blog for your reference. Just click on the highlighted name of the dish for the recipe.

Instant Khaman Dhokla , Kutchi Dabeli, Bhakarwadi, Gujarati Dal Dhokli, Khandvi using Pressure Cooker.

#MagicofFreshMethiLeaves is the theme for #177th #FoodieMondayBloghop and this delicious and healthy Multigrain Methi Muthia is my contribution towards the theme. 

                                                            

Preparation Time: 20 minutes

Cooking time: 25 minutes

Serves: 4-5

Ingredients:

• 1 1/2 cup chopped methi leaves / Fenugreek leaves
• 1/4 cup chickpea flour / besan
• 1/4 cup whole wheat flour / ata
• 2 tablespoon sorghum flour / jowar ata
• 2 tablespoon pearl millet flour / bajra ata
• 2 tablespoon semolina / suji
• 2 tablespoon oats flour
• 2 tablespoon curd
• 1 tablespoon oil
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon baking soda
• 1 teaspoon red chili powder
• 1/4 teaspoon asafoetida / hing
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon green chili paste
• 1/2 teaspoon ginger paste
• 1 teaspoon sesame seeds
• 1 teaspoon coriander powder
• 1 teaspoon sugar
• Salt to taste

For tempering

• 2 tablespoon oil
• 1 tablespoon white sesame seeds
• 1 sprig curry leaves
• 2-3 dry red chilies, de-seeded

Method:

1. To make the muhia dough, take all the flours and spices in a bowl and mix well. Next, add chopped fenugreek leaves and curd and blend everything together. Keep aside for 10 minutes.  

2. Now add water little by little and make a soft dough. Grease your palms with oil and make 4-5 sausage shaped long rolls. Keep the steamer ready. Grease the steaming basket and place the muthia rolls on them and steam for about 15 minutes.

3. To check the done-ness, insert a toothpick or knife in the center of the roll. It should not be sticky. Allow the rolls to cool a bit, before slicing them .

4. Next heat oil in a pan for tempering. Add curry leaves followed by red chili pieces, and sesame seeds. Fry for a few seconds. Now add the sliced muthia to it and fry gently for 1-2 minutes. Put off the flame.

 5. Serve the delicious and healthy multigrain methi muthia at tea time with some dip or ketchup if you wish. It tastes great on its own though. I have served it with Coriander chutney

                    

Recipe Notes: 

• Do not steam the muthia for a long time as they turn dry after cooling.
• Steamed muthia can be prepared ahead of time and stored in zip lock bags in the freezer for about a week. Thaw the muthia before use and then temper just before serving.
• If you want to make the fried version, follow the same recipe until preparing the muthia dough. next instead of making long rolls, make small oblong rolls of the dough and deep fry them instead of steaming .
•  Thalipeeth Bhajni (roasted multigrain flour mix from Maharashtrian Cuisine) can also be used to make muthia.
• The proportion of flours can be adjusted as per preference or availability.
• Grated bottle gourd can also be added in this multigrain muthia along with fenugreek leaves.

For more Methi (Fenugreek) recipes, check out the following recipes from my blog.

• Methi Matar Malai

                                  

• Methichi Patal Bhaji

                                 

• Methi Paratha

                               

• Methi Goand Ke Ladoo