Gujarati Sweet Farsan Muthia with Sesame Seeds

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Steamed and pan-fried spiced dumplings made from chickpea flour and fenugreek leaves, finished with a crunchy sesame seed tempering. This Indian-inspired vegetarian recipe, ready in about 50 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 220 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 1/4 cups gram flour (besan)
• 3/4 cup finely chopped fresh fenugreek leaves (methi)
• 1 tsp ginger-green chili paste
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp plus 2 tbsp for tempering oil
• about 1/3 cup water
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• a pinch asafoetida
• 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 1/4 cups gram flour, 3/4 cup finely chopped fresh fenugreek leaves, 1 tsp ginger-green chili paste, 1/4 tsp turmeric powder, 1 tsp salt, and 1 tsp sugar.
2. Step 2: Add 2 tbsp oil and gradually mix in about 1/3 cup water to form a firm but pliable dough.
3. Step 3: Divide the dough into 3 equal portions and shape each into a cylindrical log about 1.5 inches thick.
4. Step 4: Steam the logs in a steamer or over boiling water for 20 minutes until firm and cooked through.
5. Step 5: Allow the steamed logs to cool slightly, then slice into 1/2-inch thick rounds.
6. Step 6: Heat 2 tbsp oil in a non-stick pan over medium heat. Add the sliced pieces and shallow fry until golden and crisp on both sides, about 3-4 minutes per side.
7. Step 7: In a small pan, heat 2 tbsp oil over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp sesame seeds, and a pinch of asafoetida. Cook until seeds pop and the mixture is aromatic, about 1 minute.
8. Step 8: Pour this tempering over the fried muthia, sprinkle 1 tbsp lemon juice and 2 tbsp chopped fresh coriander leaves, and toss gently to coat before serving warm or at room temperature.