How to make Oats Methi Muthia -

Oats adds texture and nutrients to methi muthias, the popular Gujarati snack.Oats Methi Muthia proves that you can make healthier versions of almost any dish by throwing in a few thoughtful ingredients – like oats in this case. Delicious, healthy, nutritious, steamed and tempered dumplings from Gujarati Cuisine

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Oats (ओट्स ), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Gujarati

Course : Snacks and Starters

Oats Methi Muthia

Oats Methi Muthia Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Oats Methi Muthia Recipe

  • Oats ¾ cup

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Carrot grated ¼ cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Asafoetida a pinch

  • Turmeric powder ½ teaspoon

  • Lemon juice 1 teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Sugar 1 teaspoon

  • Gram flour (besan) ¾ cup + 2 tablespoons

  • Whole wheat flour (atta) 1¼ cups

  • Salt to taste

  • Sesame seeds (til) 1½ tablespoons

  • Yogurt ½ cup

  • Oil 1 tablespoon + for greasing

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Curry leaves 7-8


Step 1

Combine together oats, fenugreek leaves, carrot, coriander leaves, asafoetida, turmeric powder, lemon juice, ginger-green chilli paste, sugar, gram flour, wheat flour, salt, 1 tablespoon sesame seeds and yogurt in a bowl. Mix and knead into a sticky dough.

Step 2

Grease your palms with some oil and divide the dough into equal portions. Shape them into long thick cylinders that are called muthias.

Step 3

Boil sufficient water in a steamer, place the muthias on a perforated tray, keep the tray in the steamer and steam for 15 minutes. Remove from heat, cool and cut into 1 inch thick slices.

Step 4

Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, remaining sesame seeds and curry leaves and sauté for 30 seconds.

Step 5

Add muthia slices and toss well. Cook for 3-4 minutes.

Step 6

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.