Methi Dudhi Muthiya: Steamed & Pan-Fried Gujarati Dumplings
45 minutes
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About Methi Dudhi Muthiya: Steamed & Pan-Fried Gujarati Dumplings
Discover the delightful taste of Methi Dudhi Muthiya, a beloved Gujarati snack perfect for breakfast or a comforting tea-time treat. These savory dumplings are brimming with the goodness of fresh fenugreek leaves and grated bottle gourd, offering a unique blend of flavors and textures.Made with a wholesome mix of whole wheat flour, besan (chickpea flour), and creamy yogurt, this traditional recipe creates soft, melt-in-your-mouth muthias. The steaming process ensures a light and fluffy interior, while a quick pan-fry adds a delightful crispy exterior.This healthy and satisfying recipe is a true testament to Gujarati culinary heritage, offering a guilt-free indulgence that's both nourishing and delicious. Prepare to be amazed by the simple yet exquisite flavors of Methi Dudhi Muthiya!
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
For the Muthiya Dough:
- 2 cup Fenugreek Leaves finely chopped; also known as methi, fresh
- 1 cup Bottle Gourd grated
- 1 cup Wheat Flour whole
- 1 cup Gram Flour besan
- 0.5 cup Millet Flour bajra flour, optional for added texture
- 2 tbsp Yogurt curd
- 1 tsp Chili Powder adjust to taste, red
- 0.5 tsp Turmeric Powder haldi
- 2.5 tsp Sugar
- 1.5 tsp Salt or to taste
- 1 tbsp Vegetable Oil for greasing hands and steamer
For the Tempering:
- 3 tbsp Vegetable Oil
- 0.25 tsp Mustard Seeds rai
- 12.5 leaves Curry Leaves
- 2 tbsp Sesame Seeds
- 1 tsp Chili broken into pieces, dried, red
Instructions
Prepare the Dough
- Combine all the ingredients for the muthia dough in a large bowl. Mix thoroughly until well combined.
- Gradually add water, a little at a time, and mix until a soft, pliable dough forms. The dough should be slightly sticky but not too wet.
- Lightly oil your hands. Take a small portion of the dough (about 1.5-2 inches in diameter), roll it into a long cylindrical shape (about 4-5 inches long), and slightly taper the ends.
Steam the Muthiya
- Arrange the muthias on a greased steamer basket or sieve. Steam over boiling water for 25-30 minutes, or until the muthias are cooked through and firm to the touch.
- Remove the muthias from the steamer and let them cool slightly. Cut each muthia into 2-3 pieces.
Prepare the Tempering
- Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chilies and sauté briefly.
- Add sesame seeds and sauté for a few seconds until fragrant.
- Add the muthia pieces and sauté for 2-3 minutes, until lightly browned and slightly crispy.
Serve
- Serve the Methi Dudhi Muthiya hot, garnished with fresh cilantro (optional). Enjoy with a side of your favorite chutney.
Recipe Notes
Expert Tips for Perfect Methi Dudhi Muthiya
- For extra flavor, add a finely chopped green chili to the dough.
- If the dough seems too sticky, add a little more whole wheat flour, one tablespoon at a time, until it's easier to handle.
- Don't overcrowd the steamer basket; ensure proper spacing for even steaming.
- Adjust the cooking time in the pan based on your preference for crispiness. For a softer muthia, reduce the pan-frying time.
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Recipe Nutrition
Calories: 411kcalCarbohydrates: 62gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 3gSugar: 4g
Bhumika Gandhi
Articles: 72
3 Comments
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This is amazing! Excited to make it.
Absolutely scrumptious! Thanks for the recipe.
This looks so good! Appreciate the share.