West Indian
Methi Muthiya (Steamed Fenugreek-Wheat Dumplings)
Methi Muthiya (Steamed Fenugreek-Wheat Dumplings) is West Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup besan
- 1.5 cups chopped fresh fenugreek leaves
- 2 tbsp semolina
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp sugar
- 1 tsp ginger-green chili paste
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 3 tbsp oil
- 1 tsp mustard seeds
- 3/4 tsp salt
- 2 tbsp water
How to cook it
- Mix the whole wheat flour, besan, semolina, chopped fenugreek leaves, turmeric, chili powder, sugar, ginger-green chili paste, baking soda, and salt in a bowl.
- Add the lemon juice and a tablespoon of oil, then bring the mixture together with a little water into a soft, non-sticky dough.
- Shape the dough into 2-inch thick logs and place them in a greased steamer basket.
- Steam over boiling water for 20 minutes until a knife inserted comes out clean, then cool slightly and slice into rounds.
- Heat the remaining oil in a pan and let the mustard seeds crackle, then add the muthiya slices and toss until lightly golden on the edges.
- Serve warm with a cup of chai or a dab of green chutney.
Serve it with
A West Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Methi Muthiya (Steamed Fenugreek-Wheat Dumplings), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Methi Muthiya (Steamed Fenugreek-Wheat Dumplings) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Grains, Pulses, and Vegetables
- How this was set
- Hand audited
When to cook it
Methi Muthiya (Steamed Fenugreek-Wheat Dumplings) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on wheat flour, fenugreek leaves, and besan.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.