Festive Flavour in Two Ways: Methi Malai Muthia

With the festive season around the corner, it's the perfect time to explore unique and delicious dishes to add to your celebrations. In this blog, we’ll be showcasing one such gem – Methi Malai Muthiya – prepared in both steamed and fried versions. Made with a flavorful combination of fresh fenugreek leaves and gram flour, this beloved Gujarati snack is known for its taste and texture. In this blog we’ll see both the fried and steamed version, from  Tamil Nadu’s leading exporter of sunflower oil. 


Ingredients

  1. Oil 2tbsp

  2. White sesame seeds 1tsp

  3. Water as required

  4. Lemon juice 2tbsp

  5. Salt as required

  6. Gram flour 1 cups

  7. Sooji 2tbsp

  8. Sugar 2bsp

  9. Baking soda ¼ tsp

  10. Chopped Methi / fenugreek leaves 2.5 cups

  11. Rava 2tsp

  12. Turmeric powder 1tsp

  13. Coriander powder 1tsp

  14. Red chilli powder ½ ts[

  15. Ginger garlic chilli paste 2tbsp

  16. Mustard seeds 1 tsp

  17. Asafoetida 1 pinch

  18. White sesame seeds 1 tsp

  19. 10-12 curry leaves

  20. Chopped coriander leaves for garnish

  21. Grated coconut


Instructions :

  1. In a large mixing bowl, combine the gram flour (besan), rava (sooji), baking soda, sugar, salt, turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well to evenly distribute all the dry ingredients.

  2. Add the chopped fenugreek leaves (methi leaves) into the mixture and stir them in so that the leaves are well incorporated into the flour mixture.

  3. In a separate small bowl, mix the ginger-green chili paste, lemon juice, and oil together. Pour this wet mixture into the dry ingredients.

  4. Gradually add water to the mixture, a little at a time, and knead the dough until it comes together. Add more water as necessary to achieve a smooth, firm dough.

  5. Once the dough is ready, sprinkle the white sesame seeds over it and knead them gently.

  6. Take half of the dough and shape it into a tube. Grease the steamer tray and place the tube-shaped roll on it.

  7. Let it steam for 15 minutes or till done.

  8. Once done, let it cool and slice the rolls.

  9. Heat oil in a kadai. Once the oil is hot, add mustard seeds, sesame seeds, asafoetida, and curry leaves. Stir until it crackles.

  10. Add the sliced muthia and saute for a few minutes.

  11. Once done, switch off, garnish with chopped coriander and grated coconut.

To make fried muthia

  1. Take the remaining dough and shape it into small tube-shaped rolls.

  2. Heat oil in a kadai for frying.

  3. Once the oil is hot, fry the muthia rolls until golden brown.

  4. Drain and serve them with some sweet and spicy chutney



About TNEO:
Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

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