Methi Muthia Recipe | How to Make Methi Muthiya (Step-by-step Recipe)

by Rachna

Gujaratis are known for their penchant for snacks. Khakras, jalebi fafda, dhokla, khandvi, handvo and so many more. I especially love this methi muthia recipe because it is a super healthy snack that is perfect as your 4 pm snack. It is steamed and is super tasty. You can also use the same recipe to make dudhi muthia or bottlegourd muthia.

methi muthia

So here goes methia muthia recipe:

Methi Muthia Recipe

Rachna Parmar
This methi muthia recipe is for an easy, healthy snack that you and your family will enjoy immensely. It is very tasty as well.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Resting time 4 mins
Total Time 40 mins
Course Breakfast | Snack
Cuisine Gujarati, Indian
Servings 4 people
Calories 334 kcal


For Muthia

  • 1.5 cups fenugreek leaves cleaned and chopped
  • 1 cup jowar and bajra flour sorghum and pearl millet
  • 0.5 cup Besan gram flour
  • 2 tbsp. green chilli-ginger paste
  • ½ tsp. turmeric powder
  • 1 tbsp. lemon juice
  • 1 tsp. cayenne red chilli powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 2-3 tbsp. to form dough
  • 1 tbsp. oil
  • salt to taste

For tempering

  • 2 tbsp. oil
  • 1 tbsp. sesame seeds
  • 1 tsp. mustard seeds
  • 1 large pinch heeng asafetida


  • Pluck the methi or fenugreek leaves. Wash with water well and chop finely.
  • Add all the ingredients of muthia together i.e flours with turmeric powder, cayenne, ginger-chilli paste, coriander and cumin powder, lemon juice, salt, oil and methi leaves. Mix together and then add very little water. Methi releases water hence add very little water to form the dough.
  • Now make longish cylinders of about an inch diameter with the dough and set aside for 15 minutes.
  • Heat a steamer to stem these muthia cylinders. Steam for about 10-12 minutes and then let it rest for 3-4 minutes. Once relatively cooler, slice each cylinder into round muthias.
  • Heat oil in a pan. Add heeng and mustard seeds and allow to sputter. Now add the sesame seeds and add in the muthia. Mix well to coat all muthia and let them brown a bit. Turn off the heat and serve hot with green chutney.


  • If your methi leaves are very bitter then you can add salt to them and keep aside for 10 minutes. Drain the water and wash them to remove some of the bitterness. You can also use a bit of curd when making your dough instead of water for the same purpose.
  • You can use whole wheat flour in place of jowar or bajra flour. Whole wheat flour provides better binding of the dough. Mine were more crumbly as I did not use atta.
  • You can use lauki or grated bottlegourd in the same recipe to make lauki muthia.
  • Take care not to oversteam the muthia or they become hard. I use a toothpick to prick and check when steaming. If it comes out clean, your muthia is cooked.


Nutrition Facts
Methi Muthia Recipe
Amount Per Serving
Calories 334 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 2g13%
Sodium 17mg1%
Potassium 392mg11%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 1g1%
Protein 15g30%
Vitamin A 515IU10%
Vitamin C 2.4mg3%
Calcium 455mg46%
Iron 8.7mg48%
* Percent Daily Values are based on a 2000 calorie diet.
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Step-by-step Pictures

methi muthia

Wash, clean and chop methi leaves and set aside.

methi muthiya

Take all the ingredients and make a stiff dough. Add besan, jowar and bajra flour to coriander, cumin powder, turmeric, salt, ginger-chilli paste, chilli powder and lemon juice and oil. Bind with water.

methi muthiya

Rest the dough for some time.

methi muthiya

Make 1 inch cylinders and steam them for 10-15 minutes or till done.

methi muthia

Cut into roundels when they cool.

methi muthia

Give a tempering of mustard seeds, heend and sesame seeds in oil. Let it brown a bit and serve hot methi muthia.

Your hot methi muthia is ready to serve. Have it with hot chai. Perfect snack and kids love it too.

If you liked the recipe, I request you to give a * star rating either on the recipe or when you comment. Thank you.

Please do share with your friends.

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methi muthiya

This is a post for the #AtoZChallenge all of April. I will be sharing easy recipes, tips and tricks related to food all this month. Do stay tuned in.Would much appreciate if you come back daily.

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Kalpana Solsi -

4 stars
I make methi muthias often. I prepare them to add in undhiyoo.
i use wheat atta, besan and little jowar atta.Will try dudhi muthia . never made them.
love your colourful pictures, Rachna.

Rachna -

Yes I use more jowar and bajra and skip the atta altogether. Thanks for reading, Kalpana.

Sonia Chatterjee -

5 stars
This looks really interesting and delicious. Haven’t experimented much with methi but going to do that soon. Lovely recipe.

Rachna -

Thanks Sonia. I hope you like it.

Soumya -

I’d never heard of this until now. It sounds simple and healthy, I shall give this a try soon.

Rachna -

It’s a nice healthy veg snack. Do try.

Roshan Radhakrishnan -

I thought I knew most dishes but no, had not heard of this one prior to this

Rachna -

Yes a Gujarati snack but very healthy.

Mayuri Nidigallu -

Mom makes Muthiya for Undhiyoon, and she deep fries them. I love Muthiya but avoid them because of that. Love this super healthy and steamed version. Hoping to try it soon! The recipe sounds so easy and the pics had me salivating.

Rachna -

Thanks Mayuri. I have never liked the fried version that I tasted. Do try this recipe and let me know.

Shilpa Garg -

I love methi in any form. I had methi muthias for the first time on my last trip to Baroda at a friend’s place. Absolutely loved this dish. I had forgotten all about it, till I read your recipe. Will try making your recipe, if I am able to get methi as the season is over here.

Vidya Sury -

I make these often. So easy, tasty and nutritious! They taste good when we add mashed sweet potato or steamed kabuli chana mashed, too! Yummy, Rachna!

Rachna -

That’s nice. Haven’t added those. Must try next time I make. 🙂

dNambiar -

I’ve never tasted Muthia. It sure sounds and looks healthy. And tasty, too.


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