Methi dhania muthias ((Fenugreek cilantro dumplings))
Muthias are a staple dish from the state of Gujarat in India. They are fist shaped dumplings. Probably the name muthia is derived from this shape as fist or hand gripping is called muthia in Gujarati! It is a vegan dish and is preferred by the Jain community as the traditional preparation avoids the use of onions and garlic. (The Jains do not consume any root vegetables).
Published Jul 17, 2013
- 1 Bunch Fresh fenugreek leaves (methi)
- 1 Bunch Fresh cilantro leaves (dhaniya)
- 1 tsp Green Chillies (finely chopped)
- 3 tbsp Sesame Seeds
- 1/2 tsp Red Chili pd
- 1 tsp Cumin pd
- 1/2 tsp Turmeric pd
- 1/4 Cup Yogurt
- 1 Cup Gram Flour (besan)
- 1/2 Cup Corn Flour
- 2 tbsp Rice Flour (optional)
- 2 or 3 tsp Semolina (sooji)
- 3 tbsp Oil
- 1 tsp Sugar
- 3 to 4 tbsp Oil
- 1 tsp Mustard Seeds
- 2 tbsp Sesame Seeds
- Pinch of Asafoetida
- - - Cilantro to Garnish
- For the Dumplings:
Clean, wash and finely chop the fenugreek leaves (discarding the stems).
- Clean, wash and finely chop cilantro (including the stems).
- Place the washed leaves in a vessel and add the gram flour, rice flour, semolina and rest of the spices and oil. Knead dough with it using very little water if needed.
- The dough should be hard and not break easily. Oil your palms and make small oval shaped dumplings with the dough and set aside. Boil water in a pan or rice cooker and place the dumplings on a steamer and steam it for about 20 minutes on medium flame.
- For Sauteing:
Heat oil in a frying pan and add the mustard seeds. When it splutters, add the sesame seeds and the prepared muthias or dumplings. You may even cut the dumplings into half or desired shape. Fry it in the oil for about 5 to 6 minutes and remove from stove and garnish with fresh chopped cilantro.