Jul 2, 2012

Methi Na Muthia

Methi Na Muthia

A traditional steamed Gujarati dish, made of besan (gram flour), atta (wholewheat), sooji, chopped methi leaves and seasoning. Recipe from The Gujarati cook book by Kanchan Kabra !!!

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 5


75 g semolina (sooji / rawa)

220 gran wholewheat (atta)

45 g besan (gram flour)

1 cup (200 g) chopped methi leaves (fenugreek leaves)

2 tablespoon green chilli paste

½ teaspoon turmeric powder

40 g sugar

75 g curd

Juice of a lemon

3 tablespoon chopped coriander leaves

3 tablespoon oil (or 1 – 3 tablespoon)

¾ teaspoon salt (or to taste)


For the muthia:

In a wide bowl, combine all the ingredinets for the muthias and make a soft dough. Do not add water to make the dough. Make a soft dough only with curd.

Divide the dough into four parts and roll them into cylindrical rolls, each about a palm’s length.

Arrange these muthia rolls in a steamer( or in a pressure cooker – without weight) and steam for about 25 – 30 minutes until done and soft.

Cool and slice the cylindrical rolls.

For seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds (jeera)

2 tablespoon sesame seeds (black til seeds)


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and sesame seeds. Fry on a low heat until crisp and fragrant.

Add muthias and mix well. Cook for another 10 minutes till they appear to be roasted.

Garnish with chopped coriander leaves and serve hot.

No comments: