Spiced gram flour dumplings


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In this recipe for Methi Na Muthia, a golden gram flour mixture is combined with fenugreek and a range of spices, then formed into small dumplings and steamed. The cooked dumplings are then sliced into bitesize pieces and dressed with a spicy oil.


For the dumplings

  • 300 g/10 ½ oz/2 ½ cups gram flour (besan)
  • 30 ml/2 tbsp dried fenugreek leaves (kasuri methi)
  • 1.25 ml/¼ tsp bicarbonate of soda (baking soda)
  • 1.25 ml/¼ tsp asafoetida
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp ground turmeric
  • 3.75 ml/¾ tsp salt, or to taste
  • juice of 1 lime
  • 30 ml/2 tbsp sunflower oil or light olive oil, warmed

For the tempering

  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 2.5 ml/¼ tsp cumin seeds
  • 1.25 ml/¼ tsp asafoetida
  • 8–10 curry leaves
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped


  1. Sift the gram flour into a large mixing bowl and add all the remaining dumpling ingredients except the lime juice and oil. Mix thoroughly to combine.

  2. Make a well in the centre, then add the lime juice and warmed oil, and mix again. Make another well in the centre, add 100ml/fl oz/ cup cold water and mix until a dough is formed.

  3. Divide the dough into four equal portions and roll each one into a cylinder shape 8 cm/ long.

  4. Place the dumplings in an electric steamer or a metal steamer positioned over a pan of simmering water, and cook for 15–16 minutes.

  5. Remove from the heat, transfer them to a cutting board and leave to cool a little.

  6. Cut the cylinders into 1cm/½in-thick slices and put them on a serving dish.

  7. Heat the oil for the tempering over a medium heat. When hot, add the mustard seeds. As soon as they pop, add the cumin seeds, asafoetida and curry leaves.

  8. Let them sizzle for 10–15 seconds, then pour the oil and spices over the dumplings. Stir in the coriander and serve immediately.

Per portion Energy 285kcal/1201kJ; Protein 8.7g; Carbohydrate 40.8g, of which sugars 1.3g; Fat 11g, of which saturates 1.4g; Cholesterol 0mg; Calcium 35mg; Fibre 5.4g; Sodium 4mg.