Palak Methi Na Muthiya | Gujarati Special Steamed Dumplings | Step by Step

Palak Methi Na Muthiya Recipe | Gujarati Special Steamed Dumplings
Palak Methi Na Muthiya Recipe | Gujarati Special Steamed Dumplings
Ingredients :
1 & 1/2 cup, finely chopped Spinach
1 cup chopped Methi Leaves / Fenugreek leaves
4 tbsp Wheat flour / Atta (more depending on the texture)
2 tbsp gram flour
1 tbsp Semolina 
1 tsp Ginger - Chili paste 
1 tsp Red chilli powder 
1/2 tsp Cumin Seeds 
1/2 tsp Baking powder 
Salt to taste
1/2 Lemon 
2 tsp Oil 
1 tsp Sugar  
Oil for greasing your palm to make the rolls.
For tempering
1/2 tsp Mustard 
1 tsp Sesame Seeds 
a pinch of Asafetida 


  • When you cut the muthiya make sure it is cold, So it cuts in good shape. While doing the whole process making sure that handle with care.

1. Firstly, Wash and rinse the leaves of methi and spinach. Leave it on a kitchen towel for it to be completely drained. It is also suggested that you can add salt and keep it aside for 10 mins, then squeeze the leaves out of it.

2. Take the leaves in a bowl, add all the flours, salt (if you added in the first step then careful while adding next time otherwise, it makes your muthiya salty), cumin seeds, oil. And knead to a dough. 

3. This recipe may actually require more flour then we start with. It depends on the moisture of the leaves. So start from 2 tbsp, depending on how sticky the dough is, keep adding. The consistency should be of soft chapati dough, it should not be very stiff as you are going to stream it.
4. Once all done, grease your palm, pinch out small balls, press them into a cylindrical shape or as per your choice rolls. 

5. Meanwhile, put the steamer on gas with water in it. and place the steamer plate and grease it.

6. When the water starts to boil put these muthiya roll in a steamer plate and cover it with lid. This might take up to 20 mins, depending on the moisture and the flour. Check if it's done by picking with a knife or toothpick. If it turned out so clean then the muthiya is ready.

7. Once done, allow it to rest for 10 to 15 mins until you can handle the muthiya to cut into small pieces. If you cut it hot muthiya then it will break it did not turn out so well.

8. Now heat a non-stick pan and add oil to it. Once it's hot add the mustard and sesame seeds. When the sesame seeds start popping up, add the steamed muthiya and fry it for 2 to 3 min. Serve hot with coriander chutney, ketchup.

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