Methi Muthiya, or methi na muthiya, is a Gujarati snack food most commonly enjoyed at tea time or as a light lunch.
Muthiya is a popular snack made from a spiced dough shaped into small dumplings, which are then either steamed or fried. Muthiya can be flavoured in different ways, I also prepare dudhi muthiya and bhaat methi na rasiya muthiya.
My version is made using whole wheat flour, bajra flour, and fresh fenugreek (methi). The result is a wholesome, earthy flavour with a hit of flavour from the methi. These muthiya are seasoned with spices and sesame seeds, making them aromatic and flavourful.
Steamed muthiya are soft and light, often tempered with mustard seeds and curry leaves, while the pan-fried version turns crispy and golden, perfect as a crunchy snack or a side with ginger tea and green chutney .
We use fried muthiya using methi to make another Gujarati winter recipe surti undhiyu .
Other recipes with methi often made in my kitchen are my methi thepla , bajra methi dhebra , methi makai na vada , baingan methi and aloo methi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Methi – I am using fresh fenugreek leaves. Frozen methi works fine too.
Flours – wholewheat flour, bajra flour (pearl millet flour) and gram flour (besan). These muthias can be prepared without bajri flour.
Oil – for moin. Use mild flavoured oil.
Ginger chilli – crushed
Spices – turmeric powder, ground cumin and coriander, red chilli powder and garam masala.
Sugar or grated jaggery
Plain sour yogurt , for vegan options use non-dairy yogurt or lemon juice.
Sesame seeds and carom seeds
Bicarbonate of soda or baking powder
Vaghar (Tadka)
Oil
Mustard seeds , cumin seeds, sesame seeds
Hing (make sure it is wheat free for gluten-free diets)
Curry leaves
Green chillies (optional)
Garnish
Kothmir – fresh cilantro/coriander leaves
Tips
Methi muthiya tastes best when made using fresh fenugreek leaves.
You must add oil whilst kneading the dough as the oil makes muthia soft.
A tablespoon of semolina or coarse ground besan provides really good texture too.
For gluten-free diets skip wholewheat flour, and instead use rice flour, millet flour or jowar flour and besan.
Storage
Store leftover muthiya in an airtight container and keep refrigerated for up to 2 days. Reheat in the microwave or stovetop.
Muthiya freeze very well. After cutting them into slices place them on a baking tray in a single layer. Leave the tray in the freezer until they freeze, then put them in a zip lock bag or airthight container.
To eat, complete the tempering directly with frozen muthiya and cook until piping hot.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bajri Methi Muthia (Steamed Muthiya)
Equipment
- Steamer
Ingredients
- 3 cup methi fresh fenugreek leaves
- 1 cup wholewheat flour chapati flour
- 1 cup pearl millet flour bajre ka atta
- ¼ cup gram flour chane ka atta
- 3 tablespoon ginger-green chilli paste or crushed
- 4 tablespoon oil
- ¼ cup plain yogurt sour
- 3 tablespoon sugar or grated jaggery
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cuminand coriander
- ½ teaspoon garam masala optional
- ½ teaspoon baking powder or baking soda
- 1 tablespoon sesame seeds
- 1 teaspoon carom seeds ajwain
- salt
Vaghar
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- ½ teaspoon hing
- 2 tablespoon sesame seeds
- 1 sprig curry leaves
- 4 green chillies slit or round cut (optional)
Garnish
- 4 tablespoon coriander leaves
Instructions
- Wash methi and roughly chop.
- In a wide plate or mixing bowl, add all the masalas, methi, salt, sugar, yogurt, oil, sesame seeds and ginger chillies.
- Mix well.
- Add all the flours and baking soda or baking powder.
- Knead to make a soft dough that is slightly sticky. Add water as required.
- Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
- Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
- Prepare your steamer by adding water to the base and bring to a boil.
- Steam methi muthiya on medium-high for 15-20 minutes or until a knife inserted into the centre comes out clean.
Tempering
- Let the steamed muthia cool in the tray for 5-10 minutes before removing.
- Slice each roll into thin oval-shaped pieces.
- Heat oil in a frying pan for tempering. Add mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves and green slit chillies (if using).
- Tip in the steamed muthiya and sauté them for few minutes or until they become golden brown and crispy at the edge.
- Sprinkle fresh chopped coriander leaves and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
Bajri Methi Muthia (Steamed Muthiya)
Equipment
- Steamer
Ingredients
- 3 cup methi fresh fenugreek leaves
- 1 cup wholewheat flour chapati flour
- 1 cup pearl millet flour bajre ka atta
- ¼ cup gram flour chane ka atta
- 3 tablespoon ginger-green chilli paste or crushed
- 4 tablespoon oil
- ¼ cup plain yogurt sour
- 3 tablespoon sugar or grated jaggery
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cuminand coriander
- ½ teaspoon garam masala optional
- ½ teaspoon baking powder or baking soda
- 1 tablespoon sesame seeds
- 1 teaspoon carom seeds ajwain
- salt
Vaghar
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- ½ teaspoon hing
- 2 tablespoon sesame seeds
- 1 sprig curry leaves
- 4 green chillies slit or round cut (optional)
Garnish
- 4 tablespoon coriander leaves
Instructions
- Wash methi and roughly chop.
- In a wide plate or mixing bowl, add all the masalas, methi, salt, sugar, yogurt, oil, sesame seeds and ginger chillies.
- Mix well.
- Add all the flours and baking soda or baking powder.
- Knead to make a soft dough that is slightly sticky. Add water as required.
- Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
- Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
- Prepare your steamer by adding water to the base and bring to a boil.
- Steam methi muthiya on medium-high for 15-20 minutes or until a knife inserted into the centre comes out clean.
Tempering
- Let the steamed muthia cool in the tray for 5-10 minutes before removing.
- Slice each roll into thin oval-shaped pieces.
- Heat oil in a frying pan for tempering. Add mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves and green slit chillies (if using).
- Tip in the steamed muthiya and sauté them for few minutes or until they become golden brown and crispy at the edge.
- Sprinkle fresh chopped coriander leaves and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Moraiyo khichdi or samo khichdi is an Indian fasting recipe made with gluten-free barnyard millet. Perfect in a thali with other vrat/fasting recipes .
My Mum’s recipe of Moraiyo, sometimes known as moraiyo khichdi or sama khichdi, is simply flavoured with suran (yam), peanuts, and ginger, green chillies & black pepper.
Moraiyo khichdi is usually made during fasting periods such as Navratri, Mahashivratri, Janamasthmi, Ekadashi or Holy month of Shravana. It’s light and pretty easy to make.
Just soak the samo for around half an hour then add to a cumin tempering, peanuts the flavourings and cook until you achieve a porridge like consistency. It’s delicious as it is with a bit of yogurt but I like to eat it with other farali recipes.
Serving Suggestion
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
In our house, moraiyo is most commonly served with yogurt or alongside farali potatoes or farali dum aloo .
Farali kadhi (rajgira kadhi) is also a warming and filling option.
Complete the meal with fruit salad with condensed milk or if it’s Janmasthami, then Mathura peda .
Storage
Moraiyo can be stored in the fridge for upto 2 days in an airtight container. Reheat on the stovetop with a spalsh of water.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Moraiyo Recipe (Samo Khichdi)
Equipment
- pan
Ingredients
- ½ cup barnyard millet moraiyo/sama seeds/samak
- ¼ cup yam/potatoes suran par boiled (optional)
- 3 tablespoon raw peanuts
- 2 tablespoon chilli ginger paste
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper crushed
- 1 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon coriander leaves
Instructions
- Clean and rinse barnyard millet in running water until the water runs clear.
- Soak in plenty of clean water for at least 30 minutes.
- Heat ghee or oil in a pan, pressure cooker or Instant pot.
- Then add cumin seeds, once they crackle add raw peanuts.
- Fry peanuts for couple of minutes, add par boiled suran/potatoes and chillies and ginger.
- Discard the water from the drained sama rice and mix well.
- Add 2 cup water, ground black pepper and salt.
- Bring the water to boil, close lid and cook moraiyo until grain turn soft and mushy.
Pressure Cooker/Instant Pot
- If using a pressure cooker, cook for 2 whistles on medium heat.
- Pressure cook on ‘Manual’ (High Pressure) for 4 minutes . Let the pressure naturally release for 5-10 minutes, then manually release any remaining pressure.
- If you like runny consistency add little more water and cook further 2 minutes.
- Once cooked, add lemon juice.
- Keep it covered for couple of minutes then sprinkle fresh coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
