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Muthiya

Linda M. Harris
Muthiya is a healthy, steamed snack made with a blend of flours, grated vegetables, and aromatic spices.
Originating from Gujarat, this traditional dish is a favorite for its light texture and savory flavor.
It is not only delicious but also packed with nutrients, making it a great option for a guilt-free snack or a light meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Light Meal, Snack
Cuisine Gujarati, Indian
Servings 14 Servings
Calories 100 kcal

Equipment

  • 1 Grater
  • 1 Mixing Bowl
  • 1 Steamer or Steaming Tray
  • 1 Knife
  • 1 Small Pan (for tempering)
  • 1 Spatula

Ingredients
  

  • 1 Cup Wheat Flour Atta
  • ½ Cup Chickpea Flour Besan
  • 1 Medium Bottle Gourd Lauki, grated
  • 1 Small Carrot grated
  • 2 Green Chilies chopped
  • 1 Tbsp Fresh Ginger grated
  • 1 Tsp Cumin Seeds
  • ½ Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Red Chili Powder
  • As needed Salt
  • ½ Tsp Sugar optional
  • 1-2 Tbsp Oil for greasing & tempering
  • 1 Tbsp Mustard Seeds
  • 8-10 Curry Leaves
  • 1-2 Tbsp Sesame Seeds

Instructions
 

  • Prepare the Vegetables: Grate the bottle gourd and carrot.
    Set aside the grated vegetables without squeezing out the water from the bottle gourd.
  • Mix Dry Ingredients: In a large mixing bowl, combine wheat flour, chickpea flour, cumin seeds, turmeric powder, coriander powder, red chili powder, and salt.
  • Add Vegetables and Spices: Add the grated vegetables, chopped green chilies, and grated ginger to the flour mixture. Mix well.
  • Form the Dough: Gradually add water to the mixture to form a soft dough. Knead for 5-7 minutes until smooth and pliable.
  • Shape the Muthiya: Divide the dough into small portions and shape them into cylindrical or oval shapes. Roll them in sesame seeds if desired.
  • Steam the Muthiya: Place the shaped Muthiyas in a steamer and steam for 15-20 minutes until fully cooked.
  • Prepare the Tempering (Optional): In a pan, heat oil, add mustard seeds, curry leaves, and sesame seeds.
    Once the mustard seeds splutter, add the steamed Muthiyas and toss them gently in the tempering. Cook for 2-3 minutes.
  • Serve: Allow the Muthiyas to cool for a few minutes before serving with chutney or yogurt.

Notes

  • Vegetable Variations: You can add other vegetables like spinach, fenugreek leaves, or zucchini to the dough for additional flavors and textures.
  • Gluten-Free Option: Substitute the wheat flour with a gluten-free flour blend or rice flour.
  • Frying Option: If you prefer a crispy texture, shallow fry the steamed Muthiyas in a little oil until golden brown.
  • Storage: Store leftover Muthiya in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a steamer or microwave before serving.
  • Serving Ideas: Muthiya can be served with a variety of chutneys such as mint chutney, tamarind chutney, or yogurt for added flavor.
Keyword Muthiya