Methi Muthiya
steamed fenugreek dumplings squeezed by hand, then tossed in a sesame tempering
Allergens in Methi Muthiya: gluten, sesame, mustard.
Ingredients
Quantities for 4.
- 150g, picked and chopped Methi Leaves
- 120g Atta
- 60g Besan
- 40g Jowar Flourfor a coarser, more traditional crumboptional
- 2 tbsp Sesame
- 1/2 tsp Ajwain
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Sugar
- 1 tsp, paste Ginger
- 2, minced Green Chilli
- 1 tbsp juice Lemon
- 1/4 tsp Baking Sodakeeps them lightoptional
- 5 tbsp Neutral Oil
- 1 tsp Mustard Seeds
- 10 Curry Leaves
- 1/4 tsp Asafoetida
- 2 tbsp, grated Coconutoptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, steamer, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Salt the chopped methi and rest it 10 minutes, then squeeze hard. The water it gives up is usually enough to bind the dough with no extra liquid.
- Oil the steamer plate well and oil your palms before shaping, or the dough sticks to everything.
- Muthiya must cool completely before slicing, so build in 20 minutes of waiting before the tempering stage.
Method
- Mix the flours, sesame, ajwain, ground spices, sugar, salt, ginger, chilli and lemon juice in a bowl.
- Add the squeezed methi and 2 tbsp of the oil and work it into a stiff dough, using the methi water only if needed.Keep it firm. Slack dough collapses in the steamer.
- Work in the baking soda, then divide the dough into four and roll each into a log about 4cm thick, squeezing it in your fist so it keeps the finger marks that give muthiya its name.
- Steam the logs 20 minutes, until a skewer comes out clean and the surface is dry.
- Cool completely, at least 20 minutes, then cut into 2cm slices.Slicing warm muthiya tears it into crumbs.
- Heat the remaining oil in a kadhai, pop the mustard seeds, and add the curry leaves and asafoetida.
- Add the slices and pan-fry 6-8 minutes, turning occasionally, until the cut faces are golden and crisp.Turn rarely, not constantly. Each face needs contact time to colour.
- Scatter the coconut and coriander over and serve hot with tea or masala chai.
Storage
Steamed logs keep 4 days refrigerated. Slice and fry to order; fried muthiya keeps 2 days and crisps up again in a hot dry pan.
Nutrition Good estimate
One serving of Methi Muthiya (144 g) is about 535 calories, or 372 calories per 100 g.
Medium protein: 17 g a serving, 13% of the calories
| Per serving144 g | Per 100 g | |
|---|---|---|
| Calories | 535 kcal | 372 kcal |
| Protein | 17.4 g | 12 g |
| Carbohydrate | 66.3 g | 46 g |
| of which sugars | 4.1 g | 3 g |
| Fibre | 17.8 g | 12 g |
| Fat | 26.6 g | 18 g |
| of which saturated | 5.2 g | 4 g |
| of which unsaturated | 18.1 g | 13 g |
Nearest database match used for asafoetida, curry leaves, methi leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.