by Muthiya is a popular Gujarati snack made from a spiced dough of gram flour, wheat flour, and vegetables, steamed into soft, flavorful dumplings, and often tempered or fried for extra zest. Named after the “fist” (muthi) used to shape them, these bite-sized treats are versatile – perfect as a snack, breakfast, or side dish. Whether you’re exploring Gujarati cuisine or looking for a nutritious bite, this detailed Muthiya recipe will guide you to create this wholesome delight at home. Let’s get steaming!
Prep Time
- 15 minutes
(Includes chopping veggies and preparing dough)
Cook Time
- 30 minutes
(Steaming and tempering)
Total Time
- 45 minutes
(A quick and satisfying treat!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 20-25 muthiya pieces (serves 4-5 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 900 kcal
- Protein: 30g
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Carbohydrates: 120g
- Dietary Fiber: 20g
- Sugars: 10g (from veggies and optional sugar)
- Sodium: 1800mg (varies based on salt content)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Vitamin A: 30% of Daily Value (DV) (from methi or bottle gourd)
- Vitamin C: 20% of DV (from greens and chilies)
- Iron: 25% of DV
- Calcium: 15% of DV
Note: Values may vary based on portion size, oil usage, and specific ingredient brands.
Ingredients
For the Muthiya Dough:
- 1 cup besan (gram flour)
- 1/2 cup whole wheat flour (atta)
- 1 cup fresh methi (fenugreek) leaves – finely chopped (or grated bottle gourd/zucchini)
- 1 teaspoon ginger paste – or finely grated ginger
- 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for color
- 1 teaspoon red chili powder – adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt – or to taste
- 1 teaspoon sugar – optional, for balance
- 1 tablespoon oil – for binding
- 1 teaspoon sesame seeds – for flavor
- Water – as needed to form a soft dough (about 2-3 tablespoons)
For the Tempering (Tadka):
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds – for crunch
- 1/4 teaspoon hing (asafoetida)
- 8-10 curry leaves – fresh or dried
- 2 tablespoons fresh coriander leaves – finely chopped for garnish
Equipment Needed:
- Steamer or large pot with a lid
- Mixing bowl
- Steaming plate or perforated tray
- Small pan for tempering
Step-by-Step Recipe
Step 1: Prepare the Dough
- In a large mixing bowl, combine 1 cup besan, 1/2 cup whole wheat flour, 1 cup chopped methi leaves (or grated bottle gourd), 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon sugar (optional), 1 tablespoon oil, and 1 teaspoon sesame seeds.
- Mix well with your hands until the ingredients are evenly distributed and slightly crumbly.
- Gradually add water (start with 1 tablespoon) and knead into a soft, pliable dough. It should hold shape but not be too sticky.
Step 2: Shape the Muthiya
- Divide the dough into 3-4 equal portions.
- Roll each portion between your palms into a cylindrical log (about 1 inch thick and 4-5 inches long). You can lightly grease your hands with oil to prevent sticking.
- Place the logs on a greased steaming plate or perforated tray, ensuring they don’t touch each other.
Step 3: Steam the Muthiya
- Fill a steamer or large pot with 2-3 inches of water and bring it to a boil over medium heat.
- Place the steaming plate with the muthiya logs into the steamer, cover with a lid, and steam for 20-25 minutes.
- Check doneness by inserting a knife or toothpick – it should come out clean. Let them cool slightly, then slice into 1/2-inch thick rounds.
Step 4: Prepare the Tempering
- Heat 2 tablespoons vegetable oil in a small pan over medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 1/4 teaspoon hing, and 8-10 curry leaves. Sauté for 30 seconds until aromatic.
Step 5: Garnish and Serve
- Arrange the sliced muthiya on a serving plate.
- Pour the hot tempering evenly over the slices, ensuring each piece gets coated with the spiced oil.
- Garnish with 2 tablespoons finely chopped coriander leaves.
- Serve warm with green chutney, ketchup, or a cup of chai for a delicious snack!
Optional: For a crispier version, shallow-fry the steamed slices in oil until golden before adding the tempering.
Benefits of Muthiya
Muthiya is a wholesome snack with a range of health perks! Here’s why it’s a great choice:
- Protein-Packed: Gram flour provides plant-based protein for energy and repair.
- Fiber-Rich: Veggies and whole wheat flour aid digestion and satiety.
- Vitamin Boost: Methi or bottle gourd adds vitamins A and C for immunity.
- Low Cholesterol: Steamed preparation keeps it heart-friendly.
- Antioxidant Properties: Spices like turmeric and cumin offer anti-inflammatory benefits.
- Versatile Nutrition: A balanced mix of grains, pulses, and greens in every bite!
