Methi Muthias Recipe

I have so many good childhood memories associated with this dish. Hence writing the recipe with the same love. Hope you feel the same love while cooking it. So let us get to business.

Ingredients –

  1. A big Smile
  2. 3 cups fresh methi (fenugreek leaves) / (You can use any veggies that you have available, I remember my mom using spinach, dudhi (bottle gourd too)
  3. Sesame seeds as per your taste (i always enjoy this in extra quantity)
  4. 0.5 cups besan
  5. 2 tbsp yogurt (using too much of yogurt can make me very smooth and hence difficult to bind)
  6. 2 cups Wheat flour
  7. green chilies, ginger,
  8. Oil, salt, red chili powder, turmeric powder, curry leaves (As per your taste)
  9. For tempering – oil, salt, chili powder, turmeric powder, curry leaves, asafoetida, sesame seeds

Follow the below steps –

  1. Chop the fenugreek leaves and wash them thoroughly.
  2. Mix methi, wheat flour, besan yogurt, grated ginger, salt, sesame seeds, turmeric, red chili powder, water and make it a pliable dough. (the one you make for theplas). Keep it aside for 5 mins. Using a little water, mix to create a firm yet pliable dough.
  3. Add 1tbsp oil and knead the dough again for a min. Keep it aside for a few minutes.
  4. Divide the dough into 2-3 equal halves and make it into sausage rolls and place them on a greased tray.
  5. Start the steamer and allow the water to boil for 5-6 minutes.
  6.  Place the greased tray in the pan. Cover and let the muthia steam for 10-12 minutes. (it may take longer if its induction cooking)
  7. Check with a fork or knife to see for firmness. If it is properly steamed then the dough will not stick to the fork and will come out clean.
  8. Let the muthia cool down and slice them up in small round pieces and your steamed muthia is ready. Some people prefer to eat it like this, but I like to temper them with some oil and spices.
  9. For tempering – in a pan, heat some oil, add curry leaves, mustard seeds, sesame seeds, turmeric (if you want), red chili powder and asafoetida. Stir fry the muthias for 3-4 minutes until they start to change their colors.

You can serve muthias with yogurt or spicy kadhi (i.e. my favorite combination). I hope you enjoy the recipe and feel free to share it in the comments below.

Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.