Here’s a recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.

Recipe from Tarla Dalal.com:

Palak Methi Nu Muthiya
Palak Methi Nu Muthiya
Yum
Print Recipe
Recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.
Servings Prep Time
23 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
23 servings 10 minutes
Cook Time
20 minutes
Palak Methi Nu Muthiya
Palak Methi Nu Muthiya
Yum
Print Recipe
Recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.
Servings Prep Time
23 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
23 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 3 cups Spinach , chopped
  • cups Methi (fenugreek leaves), chopped
  • 1 Ginger " piece, finely grated
  • 2 Chilies Green , finely chopped
  • ¼ cup Besan (chickpea flour)
  • 1 tbsp Semolina
  • ½ tsp Cumin seeds
  • 1/4 tsp Baking soda
  • ½ tsp Sugar
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • ¼ tsp Asafoetida / Hing
  • To taste Salt
Servings: servings
Instructions
  1. In a plate, combine spinach, methi and little salt; mix well and keep aside for 5 minutes.
  2. Squeeze out all the liquid from the greens and place them in a bowl.
  3. Add ginger, green chilies, whole wheat flour, besan, semolina, cumin seeds, baking soda, sugar, salt and 1tsp oil; mix well and knead into a soft dough.
  4. Divide the dough into 4 equal portions. Applying oil to hands will make rolling them out much easier. Shape each portion into a cylindrical roll about 1" in diameter.
  5. Arrange the rolls on a grease steamer insert and steam for 10~12 minutes.
  6. Remove from the steamer, cool slightly and cut them ½" slices and keep aside.
  7. Heat 1tsp oil in a pan and add the mustard seeds and sesame seeds. Once the seeds start to splutter, add asafoetida/ hing and saute for a few seconds.
  8. Add the sliced muthiyas and toss gently on slow flame for 2~3 minutes until they are lightly browned.
  9. Serve hot with green chutney.
Recipe Notes

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