Multi-Grain Methi Muthiya

Multi-Grain Methi Muthiya Recipe

Every Gujarati kitchen has ways to invent dishes that can be made from leftover rice. Muthiyas a common staple in every Gujarati home is made by steaming dumplings of mashed rice combined with vegetables and spices. 

Cooking time
45 min


    For the Muthiyas


    • 2 cups cooked brown rice (leftover rice can be used)
    • 40g gram flour
    • 40g Saffola Plain Oats, powdered into flour
    • Methi leaves, finely chopped 
    • 4 cup of whole wheat flour
    • 1 teaspoon ginger, finely grated
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon hing
    • 1/2 teaspoon red chilli powder
    • 2 tablespoons coriander, freshly chopped
    • 1/4 cup bottle gourd, grated
    • 1 tablespoon Saffola Oil
    • Salt to taste


    For Seasoning


    • 1 teaspoon mustard seeds
    • 1 teaspoon sesame seeds
    • 5-6 curry leaves, finely chopped
    • 1 tablespoon coriander leaves, finely chopped
    • 1 tablespoon coconut, freshly grated  (optional)
    • 1 teaspoon Saffola Oil


    Alternative Vegetables


    • Apart from bottle gourd, finely chopped cabbage, grated carrots, grated beetroot, finely chopped spinach go very well into the muthiyas, making it wholesome and nutritious

How to make Multi-Grain Methi Muthiya

    • Prepare the steamer by filling it with water and grease the steamer plates
    • Using a large wide bowl combine all the ingredients for the muthiyas and mash well using a masher or with your hands. The mixture will look like a firm ball of dough
    • Divide the above mixture into 15-20 equal portions and shape them into ovals
    • Place the portions of the dumplings 1-inch apart on the greased plates and steam on high heat for 15 minutes. Turn off heat and allow it to rest for 5 minutes with the steamer lid opened
    • Transfer the steamed muthiya portions onto a serving platter
    • Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds, curry leaves and allow them to crackle
    • Drizzle the seasoning on top of the muthiyas and garnish with the grated coconut and coriander leaves and serve

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May 13, 2015

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