Methi Dhania Muthias (Fenugreek Cilantro Dumplings)
Muthias are a staple dish of Gujaratis in India. They are fist shaped dumplings. The name muthia is derived from this shape as fist or hand gripping is called muthia in Gujarati langauage. This is a vegetarian dish. The Jain community prefers this dish as it avoids the use of onions and garlic. (The Jains do not consume any root vegetables).
Servings: 1 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
  • 1 bunch fresh fenugreek leaves (methi leaves)
  • 1 bunch cilantro leaves (dhaniya )
  • 2 green chillies (finely chopped)
  • 3 tbsp. sesame seeds
  • 1 tsp. salt
  • tsp. sugar
  • 1/2 tsp. red chilli pd.
  • 1/2 tsp. turmeric
  • 1 tsp. cumin pd.
  • 1/4 cup yogurt
  • 1 cup Gram/chickpea flour (besan)
  • 1/2 cup cornflour (or wheat flour)
  • 2 tbsp. rice flour (optional)
  • 2 tbsp. semolina (sooji or rava)
  • 2 tbsp. oil
    • For Frying the Dumplings/Muthias:
  • 4 tbsp. oil
  • 1 tsp. mustard seeds
  • 2 tbsp. sesame seeds
  • a pinch of asafoetida (hing)
  • a little cilantro leaves (for garnish)
Instructions
    For the Dumplings or Muthias:
  1. Clean, wash and finely chop the fenugreek leaves, discarding the stems.
  2. Clean, wash and finely chop cilantro, including stems.
  3. Place all chopped leaves in a vessel. Add all the flours, semolina and rest of the spices to make muthias along with 2 tbsp. of oil. Knead this into a dough using a little water, if needed. The dough should be hard and not break easily.
  4. Now oil your palms and make small oval shaped dumplings (muthias) with the dough and set it aside.
  5. Boil water in a pan or rice cooker and place the dumplings on a steamer. Steam cook the dumplings for about 20 minutes on medium flame. When steamed and cooled, cut the muthias into halves or desired shapes.
    6. For Frying the Dumplings (Muthias)
  6. Heat 3 tbsp. oil in a pan and add mustard and sesame seeds. When the seeds splutters, add the steamed muthias. Fry this in the oil for about 5 minutes until they turn a golden brown. Transfer into a serving platter and garnish with some fresh cilantro.