Methi Muthia / Methi Muthia with Millets

Methi Muthia

Methi Muthia / Methi Muthia with Millets

Methi Muthia / Fenugreek Leaves Dumplings is the most popular dish from Gujarat. Winter is here. What best season can there be to find fresh green Fenugreek leaves (methi) than winter? Methi Muthia uses whole wheat flour traditionally. But it’s a different matter that many of them deep fry this to destroy all the goodness.

However people who are intolerant to gluten, need not miss this delicacy. I have used a mixture of Jowar and Sattu flour that makes it gluten free. And to make it even more healthier, I have steamed them first and baked them in the oven to make them crispier.

I love to visit vegetable market during winter. It’s the time when market paints a riot of colours. You can find greens of all varieties, red & orange carrots, pink beetroots, purple cabbage & white radishes and turnips. It is the ideal time to make best use of vegetables and fruits. After all, the rudimentary secret to be healthy is to eat regional, seasonal and locally grown food items.

Coming from the lands of Gujarat, methi muthia is a popular winter special. Not only is it delicious when eaten as a snack with tea, it is also a main item in another famous Gujarathi winter special dish Undhiyo.


Millet Methi Muthia

This recipe uses standard measuring cups. 1 cup=250 ml
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Snack
Cuisine: Gujrat
Keyword: Methi, fenugreek leaves, muthia
Servings: 35 pieces
Author: Rama G


  • 1 cup jowar flour
  • 1/4 cup sattu flour
  • 2 cups washed, cleaned and finely chopped methi leaves
  • 1 tbsp ginger green chilli paste
  • 1 tsp chilli powder
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin powder
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 to 3 tsp jaggery powder
  • 1 tsp caraway seeds (ajwain / omam)
  • 2 tsp sesame seeds
  • salt to taste
  • 1 tbsp curd (I used my groundnut curd)
  • 1 tbsp lime juice


  • Mix both flours thoroughly and set aside.
  • In a bowl add all ingredients to methi leaves and mix well. 
  • Keep for 10 minutes. The mixture will leave water. 
  • Now add the flour and knead to a stiff dough. Check for spice levels before kneading.
  • You may not need any extra water for binding. If at all, only a few tbsp of water might be required.
  • Divide the dough into small gooseberry sized balls and roll in to oval shaped balls.
  • Steam for 15 to 20 minutes. 
  • Preheat the oven to 200˚C. Spread the muthias in a baking sheet on a baking tray and bake for 15 mts. Turn them and bake for another 15 minutes.
  • If you do not want to bake, you can sauté them without oil in a heavy bottomed skillet till they become brown. 


  1. If you want you can shallow fry the muthias in a pan with little oil.
  2. Baking time differs for each oven. Check if the muthias are done and crisp. 

You may find more such healthy snacks here


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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy