palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia |
by Tarla Dalal
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palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images.
palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it.
For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes.
Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia.
It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while.
Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming.
I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia.
Serve palak methi na muthia with mint chutney and piping hot cup of tea.
You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia.
Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.
For palak methi na muthia- To make palak methi na muthia, combine the spinach, fenugreek leaves and a little salt in a plate, mix well and keep aside for about 5 minutes.
- Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl.
- Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin seeds, baking soda, sugar, salt and 1 tsp oil and knead into a very soft dough.
- Apply ¼ tsp of oil on your hands and divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter.
- Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
- Remove, cool slightly and cut into 12 mm. (½") slices and keep aside.
- For the tempering, heat the remaining 1 tsp of oil in a deep pan and add the mustard seeds and sesame seeds.
- When the seeds crackle, add the asafoetida and sauté for 15 seconds.
- Add the sliced palak methi na muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly browned.
- Serve the palak methi na muthia hot with green chutney.
Handy tips- It will take approx. 20 minutes on a medium flame for the palak methi na muthiato be cooked till done.
- To check if the palak methi na muthia are done, insert a toothpick in the centre. If it comes out clean, the palak methi na muthia are cooked.
Palak Methi Na Muthia, Gujarati Recipe recipe with step by step photos
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If you like palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | given below is the list to similar muthia recipes :
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To prepare dough for palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | wash the spinach and fenugreek leaves bunch thoroughly under running water to get rid of dirt and mud.
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Pick the leaves from palak and methi leaves bunch. Place them on a chopping board and finely chop them. We need 3 cups finely chopped spinach (palak) and 1 1/2 cups finely chopped fenugreek (methi)
salt to taste.
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Transfer the spinach and fenugreek leaves to a plate or a bowl.
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Sprinkle a little salt over it.
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Mix well and keep aside for about 5 minutes.
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After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves.
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Place the spinach and fenugreek leaves in a bowl.
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Add 2 tsp ginger-green chilli paste. If you want the palak methi muthiya spicier then add more. See here for the recipe of ginger green chilli paste.
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Add 2 tbsp whole wheat flour (gehun ka atta). You can also add jowar, bajra or ragi flour to the palak methi muthia dough.
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Add 4 tbsp besan (bengal gram flour). This will soak in excess moisture and help in binding together all the ingredients.
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Add 1 tbsp semolina (rava / sooji) to provide the palak methi muthiyas with a nice grainy texture.
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Add 1/2 tsp cumin seeds (jeera). Alternatively, you can even use sesame seeds, fennel seeds or ajwain to provide the muthia with a distinctive aroma and flavour.
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Add 2 pinches of baking soda.
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Add 1/2 tsp sugar. It balances out all the flavours, but if you dislike then skip adding sugar.
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Add salt.
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Add 1 tsp oil. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the muthia.
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Mix well and knead into a very soft dough. If the dough is very sticky, then add more besan.
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For steaming palak methi na muthia | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | apply ¼ tsp of oil on your hands and grease a sieve using some oil.
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Divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter and arrange the rolls on a greased sieve. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid.
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Steam in a steamer for 20 to 25 minutes. It will take approx. 20 minutes on a medium flame for the muthias to be cooked till done. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
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To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
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Remove them carefully and cool slightly.
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Cut the palak methi muthia rolls into 12 mm. (½") slices and keep aside. If you try slicing them while they are still hot, the muthias will crumble and break.
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To make tempering for palak methi na muthia | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | heat the remaining 1 tsp oil in a deep pan.
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Once the oil is hot, add 1 tsp mustard seeds ( rai / sarson) and 1 tsp sesame seeds (til).
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When the seeds crackle, add 1/4 tsp asafoetida (hing).
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Sauté for 15 seconds. Though muthias are a light snack but, the hing aids in digestion. Also, you can toss in some fresh curry leaves.
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Add the sliced muthias.
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Toss gently on a slow flame for 2 to 3 minutes till they are lightly browned. If you want slightly crisp and darker muthiyas then cook it for a longer period of time.
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Serve palak methi na muthia | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | hot with low calorie green chutney as this a healthy recipe.
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After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves.
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Add semolina to provide the palak methi muthiyas with a nice grainy texture.
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Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia.
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Keep proper distance between the rolls while placing them so they do not stick to each other on steaming.
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