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Methi Muthia | Steamed Methi Muthia

Methi Muthia is a Gujarati snack made from Besan flour (Gram Flour) and fenugreek leaves (methi leaves). There are two methods to make methi muthia recipe 1) Fried method 2) Steamed method

 Steamed version is used as a snack and fried version is used in dishes like undhiya and shaak. We are going to discuss the Steamed version of this recipe. This can be anytime snack, especially if you are craving something simple yet delicious.

Serves - 4 People

Preparation time - 20 Minutes

Cooking time - 30 Minutes

Total time - 50 Minutes


  • 2 Cups besan flour ( Gram Flour)
  • 1 tablespoon water
  • ¼ tablespoon baking soda
  • 2-3 cups of finely chopped methi leaves (Fenugreek leaves)
  • 2 teaspoons of sugar or as per your requirement
  • Salt as per your requirement
  • 2 tablespoon Rava (Sooji or Semolina)
  • 2 teaspoon sesame seeds
  • 1 teaspoon Haldi (turmeric powder)
  • 1 teaspoon dhania powder (Coriander powder)
  • 1 teaspoon jeera (Cumin Powder)
  • ½ teaspoon red chilli powder
  • 2-3 tablespoon lemon juice
  • 2 tablespoon of ginger & green chilly paste
  • Water for steaming muthia recipe

For tempering

  • 2 tablespoon cooking oil
  • 1 teaspoon white sesame seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon hing (asafoetida)
  • ¼ cup of kadi patta (curry leaves)

For Garnishing

  • Some freshly chopped dhania patta (Coriander leaves)
  • 1 tablespoon freshly grated coconut.


  • Wash the finely chopped methi leaves in a beaker.
  • Take besan flour (Gram flour), finely chopped methi leaves, salt, semolina, sesame seeds, turmeric powder, cumin powder, red chilly powder, coriander powder and sugar in a beaker. Mix it well.
  • Next, add ginger and green chilly paste, lemon juice and baking soda. Mix all the ingredients well and keep it aside for 20 to 25 minutes, so that methi leaves all its water.
  • Start making the dough by adding little water at a time. Make sure that the dough is not sticky.
  • Take the dough and divide it into two parts, grease the tray and make two sausage-shaped rolls of 1-inch diameter each. Arrange them on the greased tray.
  • Take 2-3 inch of water in the pan and let the water boil at medium heat.
  • Place the tray in the pan, cover it and let the muthia steam for 15-20 minutes.
  • The muthia is steamed. Check by inserting a knife or a toothpick. If the toothpick came out clean, it means the recipe is properly cooked. The time of cooking may vary depending on the thickness of your rolls.
  • Slowly transfer the muthia into another plate and let it cool for 5 minutes.
  • Slice the Muthia horizontally to make thin slices.
  • Heat a pan with cooking oil. Then add mustard seeds and kadi patta to it. Wait till the mustard seeds pop and then add sesame seeds and wait until they pop and then add hing.
  • Add sliced muthia to the pan and let them fry for 2-3 minutes on medium heat till they turn golden brown and crisp from all sides.
  • Sprinkle some freshly grated coconut and dhania patta.
  • You can serve the recipe with tangy green chutneys.