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
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has oats, brown rice and is a good source of fiber


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

Average: 4 (1 vote)
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