Methi Palak Muthiyas (Low-Fat Snack)

methi muthiya
There's nothing like a plate of hot Palak-Methi Muthiyas with a cup of Chai on a rainy evening! And as its been pouring down here since quite a few days, we got a chance to enjoy some lazy yet delicious food that can help you lift the gloom! These Muthiyas are made with spinach and fenugreek leaves, which are then mixed with some flour, spices and onion, then rolled into logs, steamed and cooked, and finally sauteed with some seasoning. Garnished with chopped cilantro and shredded coconut, these steamed dumplings are packed with flavor, and are really high in nutrition! You can choose not to saute them at all, in which case, you can feast on a satisfying oil-free snack which any diet plan would be proud to include! They taste fabulous with Chutneys on the side, but I love having them with a cup of sweet and spicy Masala Chai!

1 bunch spinach leaves, chopped
1/2 bunch fenugreek leaves (methi) - chopped
1 1/2 tsp green chili-ginger paste
4 tbsp whole wheat flour
2 tbsp bengal gram flour (besan)
2 tbsp semolina (rawa)
1/2 tsp cumin seeds (jeera)
1/4 tsp soda-bi-carb
3 tbsp oil
1 tsp chopped garlic
2 tbsp finely chopped onion (optional)
1 tbsp lemon juice
1 1/2 tbsp fresh cream
2 tbsp chopped coriander
salt to taste

For Garnish
shredded coconut
2 tsp mustard seeds
chopped cilantro
2 tbsp oil

In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid (if using frozen and thawed). Combine all the ingredients in a bowl and knead into a soft dough, using warm water. Do not make it too liquid; somewhere between a cake batter and a cookie dough.

Apply a little oil on your hands and divide the mixture into 3 parts. Now roll each part into a log. Then take a steam cooker (idli-steamer) and place all 3 logs into it. Steam for about 15-20 mins, till the outer layer becomes a little hard, and a toothpick inserted into the center of each log comes out clean.

Alternately, use a regular large pot filled with boiling water; place an inverted stell bowl inside, and balance a steel plate(thali) on the top, then place your logs on the thali. Cover with a lid, and allow to get cooked with the steam.

Once done, remove the logs and let them cool a little till they can be handled by hand. Now slice them into 1/2 inch thick oval slices or rounds.

Take 2 tbsp oil in a wok; add some mustard seeds to it. When they start spluttering, add the steamed muthiya slices to the wok. Toss around to coat evenly, then sprinkel with some shredded coconut and chopped coriander.

Serve the Palak-Methi Muthiyas with hot Tea or green cilantro chutney for a delicious light low-fat snack!

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Pallavi said...

Nice one Mansi.. Will definitely try this.. ! Are you still on vacation ?

Anitha said...

Hi Mansi,
Sounds interesting... Looks yummy. Goes into my healthy snack list :)


Unknown said...

Havent heard of these..Sounds healthy..

Anonymous said...

Love muthiyas. My 'sambandhi' who is Kucchi taught my daughter how to make them with cabbage but I want to try your recipe soon...right after the khandvi.

Anonymous said...

Looks so delicious. Will definitely try this. Frankly, I feel like trying all your recipes since they look so delicious and I love to cook :) Thanks for a wonderful site!

mitr_bayarea said...


this seems like a great snack, no deep frying. Will try it sometime soon. Thanks for sharing.

Aparna Balasubramanian said...

I love methi muthias and also made some. Mine were baked.

Mansi said...

HI folks! I just stepped into our home - the vacation was great, and I'm so not wanting to go to work tomorrow!

But I missed you all, and I'm back with a bang! thanks for visiting and for keeping this space alive while I was gone:)

Europe and India pics will come up soon!:)

Mallika said...

Looks really good. I especially like the non oil option!

Vaishali Sharma said...

These look so tempting! :)

amatullah_aa said...

i'm of Indian descent but i live in Trinidad (in the Caribbean) and we call something very similar to this 'Saheena'with chutney. It tastes good anyhow it's called...