Gujarati · serves 2

Methi Muthiya

Steamed then tempered dumplings. Uses a whole bunch of methi and keeps two days.

40 min Some work Vegetarian

Ingredients

  • 3 cups methi leaves, chopped
  • 1 cup besan
  • 1/2 cup atta
  • 2 tbsp rava
  • 1 tsp ginger-chilli paste
  • 1 tsp turmeric
  • 1 tsp sugar
  • 1/2 tsp soda
  • 1 tsp mustard seeds
  • 1 tbsp sesame seeds
  • 4 tbsp oil

Method

  1. Salt the methi, rest 10 minutes, squeeze out the water.
  2. Mix with all the flours, ginger-chilli, turmeric, sugar, soda, salt and 2 tbsp oil. Add no water unless it won't come together.
  3. Roll into logs, steam 20 minutes. A skewer comes out clean.
  4. Cool completely, then slice into rounds.
  5. Tadka: mustard and sesame seeds in oil, then the slices tossed in till they crisp at the edges.
  6. Coriander, lemon, chutney.

Questions people ask about Methi Muthiya

How long does Methi Muthiya take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of methi in Methi Muthiya?

Use spinach plus 1 tsp crushed kasuri methi. You lose the bitterness, which is most of the point, so use both.

Can I make Methi Muthiya ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Methi Muthiya vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Methi Muthiya?

Coriander, lemon, chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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