Gujarati Methi Palak Muthiya is a popular snack from the land of Gujarat. It is steamed in Idli steamer and then stir fried in a Pan to give it a crispy texture. Kids will just love this dish! This delicious dumpling made with Wheat flour, Jowar (Sorghum cereal) and Bengal Gram Flour (Besan) is nutritious and tasty as well. Eat this with morning or evening tea or use it to pack kids tiffin. Serve with Green Coriander Chutney or Sauce/Ketchup.
Click the PLAY BUTTON below to view the video recipe of Gujarati Methi Palak Muthiya:
Ingredients:
For Muthiya Dough:
1/4 Cup Coarsely Ground Wheat Flour (Jada Gehu Ka Aata)
1/4 Cup Sorghum Flour (Jowar ka Aata)
1 Tbsp Bengal Gram Flour (Besan)
1 Tbsp Green Chillies & Ginger Paste
1 Tbsp Oil
2 Tbsp Fresh Cream (Malai)
1/2 Tsp Sesame Seeds (Til)
1/4 Tsp Chaat Masala
1/4 Tsp Black Pepper Powder (Kali Mirch Powder)
1/8 Tsp Turmeric Powder (Haldi)
2 Tsp Sugar
1 Cup Finely Chopped Fenugreek Leaves (Methi)
1 Cup Finely Chopped Spinach Leaves (Palak)
1/4 Tsp Asafoetida (Hing)
Salt to taste
Oil for greasing
For Tempering:
2 Tbsp Oil
1/4 Tsp Mustard Seeds (Rai)
1/4 Tsp Cumin Seeds (Jeera)
1/2 Tsp Sesame Seeds (Til)
Decoration (optional):
1-2 Tsp Fresh or Desiccated Coconut
Serves: 2 people
Preparation time: 10 min
Cooking time: 20 min
* 1 Cup = 240 ml
Method:
1. Put water in Idli Steamer and allow it to heat.
2. For preparing Muthiya Dough, mix Coarsely Ground Wheat Flour, Sorghum Flour (Jowar ka Aata), Bengal Gram Flour (Besan), Green Chillies & Ginger Paste, Oil, Fresh Cream (Malai), Sesame Seeds (Til), Chaat Masala, Black Pepper Powder (Kali Mirch Powder), Turmeric Powder (Haldi) and Sugar in a bowl.
3. Now add Finely Chopped Fenugreek Leaves (Methi), Finely Chopped Spinach Leaves (Palak), Asafoetida (Hing) and Salt and knead in to a dough.
4. Grease a plate with holes for steaming Muthiyas with Oil.
5. Make muthiyas using about palm size filling of dough. Roll it in to Muthiya shape which looks like a hot dog using fist and pressing lightly. Alternatively roll the dough in to a small ball and press lightly to flatten it like a tikki. Make Muthiyas of all the dough in the same way.
6. Place the Muthiyas on greased plate directly and put the plate in steamer and steam on high flame for 12-15 min. Ensure water is boiling before putting the plate.
7. Once done take out the plate and allow it to cool completely.
8. Now for the tempering take a flat Pan and add Oil and Mustard Seeds (Rai) and heat on high flame till Mustard Seeds Crackle.
9. Lower flame and add Cumin Seeds (Jeera) and Sesame Seeds (Til) and mix once.
10. Add Muthiyas and stir fry on both sides for 2-3 min till golden.
11. Sprinkle Fresh or Desiccated Coconut on the Muthiyas (optional).
12. Serve Hot with Green Coriander Chutney or Ketchup/Sauce.
Tips:
1. Fenugreek Leaves and Spinach Leaves will leave their water and flour will come toghether to form a dough. Do not add water to make dough!
2. Once dough is formed do not keep dough. Make Muthiyas immediately. As Fenugreek and Spinach leaves tend to loose water the dough will start to get lumpy if kept long.
3. Allow Muthiya to cool down completely before stir frying or else Muthiyas will break.
3. If you make Muthiya like a hot dog lump cut it in to smaller pieces before stir frying. Allow it to cool down completely before cutting it to pieces.
4. Put Steamer plate when water is boiling in the steamer or else water will condense on the plate and spoil the Muthiyas.
5. Once Steamed immediately take out Plate out from Steamer.