Gujarati Muthia Steamed Dumplings with Fenugreek and Gram Flour

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Steamed savory dumplings made from gram flour and fresh fenugreek, spiced with ginger and green chili, then tempered with mustard seeds for a flavorful snack. This Indian-inspired vegetarian recipe, ready in about 55 minutes, pairs gram flour (besan), ginger-green chili paste, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup gram flour (besan)
• 1/2 cup finely chopped fresh fenugreek leaves (methi)
• 1 tbsp ginger-green chili paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp sesame seeds
• 1/4 tsp baking soda
• to taste salt
• 2 tbsp (plus 1 tbsp for tempering) oil
• 1 tsp mustard seeds
• a pinch asafoetida (hing)
• about 1/3 cup water

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 1 cup gram flour, 1/2 cup finely chopped fresh fenugreek leaves, 1 tbsp ginger-green chili paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp sesame seeds, 1/4 tsp baking soda, and salt to taste. Mix well.
2. Step 2: Slowly add about 1/3 cup water while mixing to form a soft, pliable dough similar in consistency to thick bread dough.
3. Step 3: Divide the dough into 2 equal portions. Roll each portion into a cylindrical log about 1.5 inches thick.
4. Step 4: Prepare a steamer by bringing water to a boil. Place the logs on a greased steaming plate or parchment paper and steam covered for 20-25 minutes until firm and cooked through.
5. Step 5: Remove from steamer and let cool for 5 minutes. Slice each log into 1/2-inch thick rounds.
6. Step 6: Heat 1 tbsp oil in a non-stick pan over medium heat. Add 1 tsp mustard seeds and a pinch of asafoetida; sauté until mustard seeds crackle.
7. Step 7: Add the sliced muthia rounds and 1 tbsp oil to the pan. Toss gently and sauté for 5 minutes, turning occasionally until edges are lightly crisp and golden.
8. Step 8: Serve warm as a snack or with green chutney for dipping.