Muthia
Veg
Vegan
Steamed or fried dumplings made from a dough of wheat flour, chickpea flour, and fenugreek greens — shaped by squeezing the dough through the fist (muthi = fist). A versatile Gujarati ingredient eaten as a snack, added to undhiyu, or stir-fried with mustard tempering.
Cuisines
Gujarati
Chhattisgarhi
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | bottle gourd (grated) |
| 1 cup | whole wheat flour |
| 1/2 cup | gram flour (besan) |
| 1 tablespoon | semolina (rava) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | sugar |
| 1 teaspoon | baking soda |
| 1 tablespoon | lemon juice |
| 2 tablespoons | oil |
| 2 tablespoons | yogurt |
| 2 tablespoons | coriander leaves, chopped |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 In a large bowl, combine grated bottle gourd, whole wheat flour, gram flour, semolina, turmeric powder, red chili powder, coriander powder, sugar, salt, lemon juice, and yogurt.
- 2 Mix well to form a dough. Add water as needed to achieve a soft, pliable consistency.
- 3 Divide the dough into equal portions and shape each portion into cylindrical rolls.
- 4 Heat water in a steamer and place the rolls on a greased plate in the steamer.
- 5 Steam the rolls for about 20 minutes or until they are cooked through.
- 6 Remove the rolls from the steamer and let them cool slightly.
- 7 Cut the steamed rolls into slices of about 1/2 inch thickness.
- 8 In a pan, heat oil and add mustard seeds and cumin seeds. Allow them to splutter.
- 9 Add the sliced muthia to the pan and sauté until they turn golden brown on all sides.
- 10 Garnish with chopped coriander leaves and serve hot.
Tips
For added flavor, you can include a pinch of asafoetida (hing) while tempering the mustard and cumin seeds.