Steamed Gujarati Muthia with Fenugreek and Gram Flour

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, steamed dumplings made from fenugreek leaves and gram flour, tempered with mustard seeds and served with a tangy tamarind chutney. This indian-inspired vegetarian (gluten free) ready in about 35 minutes pairs gram flour (besan), finely chopped fenugreek leaves (methi), finely chopped green chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 1 cup gram flour, 1 cup finely chopped fenugreek leaves, 1 finely chopped green chili, 1 tsp ginger paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 3/4 tsp salt. Mix well.
  2. Step 2: Add 2 tbsp oil and gradually add 1/2 cup water, kneading to a firm but pliable dough.
  3. Step 3: Divide the dough into small cylindrical shapes about 1 inch thick and 3 inches long.
  4. Step 4: Steam these cylinders in a steamer basket over boiling water for 15 minutes until they are firm and cooked through.
  5. Step 5: While steaming, heat 1 tsp mustard seeds in 1 tbsp oil in a small pan until they pop, then add 1 tbsp sesame seeds and fry until golden.
  6. Step 6: Remove steamed muthia, slice into 1/2-inch thick rounds, and toss gently with the mustard seed and sesame seed tempering.
  7. Step 7: Serve warm with tamarind chutney on the side.

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Frequently asked questions

How long does Steamed Gujarati Muthia with Fenugreek and Gram Flour take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Gujarati Muthia with Fenugreek and Gram Flour?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gram flour (besan) from drying out.

Can I substitute ingredients in Steamed Gujarati Muthia with Fenugreek and Gram Flour?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Gujarati Muthia with Fenugreek and Gram Flour for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Gujarati Muthia with Fenugreek and Gram Flour gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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