Methi Na Muthia ( chickpea flour and fenugreek leaves steamed dumplings )

Muthia is a delightful tasty  Gujarati snack made from besan/chickpea flour and some semolina. Some healthy greens are added like fenugreek leaves with some spices, shaped into small logs, steamed and then sliced into roundels.
A tempering of sesame seeds, mustard seeds and curry leaves makes  this a great healthy glutenfree snack

The steamed muthias are further fried or pan fired using some oil.

This can be a anytime snack and sometimes forms a part of the Gujatrati thaali too.

Muthias are usually made with a combination of chickpea flour, wheat flour and semolina, I skipped wheat flour and used only besan flour and semolina.


1 cup besan flour/chickpea flour
1 tbsp semolina /sooji 
2 cups of finely chopped fenugreek leaves/methi greens
salt to taste
Pinch of eno fruit salt or baking soda
1/2 tsp chilli powder
A pinch of turmeric powder
A pinch of sugar 
1/2 cup yogurt , just enough to make a smooth dough.
1 tbsp ginger green chillies paste.

For tempering

1/2 tsp mustard seeds
2 tsp oil
2 tsp white sesame seeds
1 tbsp fresh grated coconut
some curry leaves.
some fresh coriander leaves for garnish


1. wash the greens,drain well in a colander. Pat dry .
Chop the greens finely. Keep a steamer ready and water to be boiling well before you start preparing the dough.

In a bowl add  the flour, semolina and all ingredients except tempering ingredients and yogurt.
Mix well with fingers all the dry ingredients first. Add the methi greens.

Then using little yogurt make a smooth dough( not very stiff) . Dough may become little sticky,dab just a little more flour. so when it is coming together, wash your hands, wipe dry, grease palm, handle dough once again. . 

Do not keep adding more flour till you get required shape, and make dough free from stickiness, this only makes the dough very tight and your muthias will become hard and dry.

Let the dough sit for few minutes before steaming. Shape the dough into small logs , I made a little bigger log more like a loaf.

Place the muthia logs into a greased circular pan like a round cake tin, in a steamer with sufficient water or even a pressure cooker without the whistle, and steam for 12 to 15 minutes lowering flame to medium.Keep an eye on the steamed muthiyas after 10 minutes and insert a toothpick or knife to see if it comes clean.Let the steamed muthiyas sit in the steamer for 3 more minutes.

Remove and when completely cooled, slice into roundels .

You now have a choice of further frying these muthias  or make them shallow fried .

I prefer to serve it after a tempering of mustard seeds, toasting white sesame seeds, curry leaves and pouring the tempering over the slices.

A sprinkle of fresh   grated coconut and served with lime wedges is enough to complete this healthy snack.

Children can be served with an assortment of sweet tangy chutneys or spicy green chutneys too.