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 Methi Na Moothia (Fenugreek Dumplings) 
  • 2 cups Fenugreek leaves
  • 3 cups Gram flour (besan)
  • 1/4 teaspoon Soda bi-carb
  • 1 1/2 teaspoon Lemon juice
  • Water
  • 1 1/2 tablespoon Sugar
  • 5 tablespoon Oil
  • 1/4 teaspoon Asafoetida
  • 1 tablespoon Ginger-chilli paste
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Curry leaves
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • Salt (As per taste)
Wash and finely chop the fenugreek leaves.

Sieve the gram flour. Make a well in the centre of the gram flour, add the chopped fenugreek leaves, soda, lemon juice, sugar, 3 tbsp. oil, asafoetida, chilli-ginger paste and salt. Gently knead into a dough adding very little water at a time. Adjust seasoning if necessary.

Roll the dough into sausage shapes with wet palms.Steam the rolls (Moothias)for 20 minutes on a high flame.

To test the Moothia, pierce a knife or fork - it will come out clean if the Moothias are done.

Take off the flame and cool. Cut into 1/2" thick pieces.

For Tempering: Heat the oil in a pan, add the mustard seeds, cumin seeds, curry leaves, red chilli powder and turmeric powder. When the seeds start spluttering add the moothia pieces and stir-fry over a high flame for 5 minutes.

Serve hot with tea.

Other Details
Serves: 4 Time: 35 mins.

Rating: Not rated yet.

State: Gujarat | Submitted by: System


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