Skip to main content

Gujarati Methi Muthiya

Methi Muthiya
Fresh Fenugreek leaves, also called as Methi, are commonly used in Gujarati Cuisine. As I have mentioned earlier, my family loves Methi. Be it Thepla or a curry or these Muthiyas. 
Generally, Gujarati Muthiyas are deep fried. But, I prefer a steamed version, just the way my Mom makes Kothimbir Vadi (Steamed Cilantro Savory Cakes). Today's low calorie gluten free, herbed appetizers are perfect for vegans and vegetarians.

Ingredients:
Chopped Methi/Fenugreek Leaves (tightly packed) - 2 cups
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Jowar/Sorghum/Jwari/Jola Flour - 1/2 cup
Rice Flour - 2 tbsp
Shredded Coconut (fresh or frozen) - about 1/2 cup
Green Chilli Paste - 1 tsp
Cumin/Jeera Seeds - 1 tsp
White Sesame Seeds/Til - 1 1/2 tsp
Tamarind/Imli/Chinch Paste - 1 tsp
Jaggery/Gud/Gul - 1 tsp
Garam Masala - 1/2 tsp
Baking Soda - 1/2 tsp
Oil for Shallow frying
Salt

Tempering/Tadka:
Sesame Seeds/Til - 2 tsp
Oil - 2 tsp

Methi Muthiya

How to cook Steamed Methi nu Muthiya:
  • Place the washed methi leaves in a colander to remove excess water. Or use a salad spinner to remove water. Finely chop methi leaves and tender stems.
  • In a big mixing bowl, add methi leaves, coconut, chili paste, cumin seeds, sesame seeds, tamarind paste, grated jaggery, garam masala and salt. Set it aside for about 30 minutes. If jaggery is not available, use molasses or sugar.
  • After 30 minutes, methi leaves will slightly soften and turn watery. Now add the flours - chickpea flour, jowar flour, rice flour and baking soda. Mix well. Add little water, at a time, to knead a soft, moist dough. Dough is softer than regular chapati dough.
Steamed Muthiya
  • Grease a steel vessel with cooking spray or oil. Grease your palms with oil and divide the dough into 2 logs. Place the dough in the greased vessel and steam in a pressure cooker or idli cooker for 12 - 15 minutes. In case you are using a pressure cooker, remove the whistle/weight while steaming.
  • Let the steamed logs cool. Cut it into thick round slices. Heat a pan and add couple tbsp oil. Shallow fry muthiya slices until slighty brown. You can deep fry them as well.
  • Heat 2 tsp oil in a small pan. Add 2 tsp sesame seeds and saute until it turns aromatic and sesame seeds slightly change color. Pour the sesame seeds all over the muthiya slices.  his tempering/tadka is optional.
Garnish Methi nu Muthiya with shredded coconut and serve with lemon wedges.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more