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GUJARATI STEAMED MUTHIYA

mayurisjikoni
Gujarati Steamed Muthiya is a delicious, easy to make and versatile snack. Usually, muthiya or muthia is steamed, cut into pieces and then stir fried with tempering ingredients.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Light Meal, Picnic, Snack, tiffin food
Cuisine Gujarati
Servings 4

Equipment

  • 1 steaming device

Ingredients
  

FOR THE MUTHIYA:

  • 1 cup chickpea flour
  • ½ cup wholewheat flour
  • ¼ cup semolina
  • 3 tbsp pearl millet flour
  • 1 tbsp oil
  • 1 cup fresh fenugreek chopped
  • 1 cup doodhi grated and lightly packed
  • 2-3 tbsp water
  • 1 - 2 tsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 - 1¼ tsp salt
  • 1 tbsp sugar
  • ¼ cup plain yogurt
  • ¼ tsp turmeric powder
  • ½ tsp carom seeds
  • ¼ tsp of asafoetida asafoetida
  • 1-2 tbsp lemon juice
  • ¼ tsp soda bicarbonate baking soda

FOR THE TEMPERING/VAGHAR:

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • ¼ tsp fenugreek seeds
  • 2-3 cloves garlic peeled and sliced

TO SERVE:

  • lemon wedges

Instructions
 

TO PREPARE MUTHIYA:

  • Keep your steaming device ready. There are a lot of steaming devices available in the market. The dokhra steamer, electrical steamer or just use a pan filled quarter of the way with water. Using a ring or steaming tray and a steel plate. Oil the plate.
  • Add the 1 tbsp oil to the wheat flour and rub it in well.
  • Add the other flours and mix it up well.
  • Add the rest of the ingredients (except water) for the muthiya and mix it  well
  • The dough should not be too hard or soft. Add water 1 tbsp at a time if required.

SHAPING THE MUTHIYA:

  • Divide the dough into roughly 4 parts.
  • Rub some oil on your palms.
  • Take one part and using your hands roll into a log shape.
  • Don't make the logs fat, as on steaming the size of the muthiya will increase.
  • Repeat with the remaining dough.

STEAMING THE MUTHIYA:

  • Boil the water in the pan/steamer. When it begins to simmer, arrange the muthiya on the greased steamer tray or plate.
  • Cover the pan and let the muthiya steam for 25 to 30 minutes over medium heat.
  • The muthiya are cooked if they no longer appear soft and if a knife pierced into the middle comes out clean.
  • Remove the steamer tray or plate and allow the muthiya to cool down completely.
  • When the muthiya are completely cold, cut it into cubes or slices.

TEMPERING OR VAGHAR:

  • Heat the oil in a wide pan over medium heat.
  • Add fenugreek seeds to it. When it begins to sizzle, add the mustard, cumin and sesame seeds.
  • Add hing and sliced garlic.
  • Saute for a few seconds till the garlic appears light pink in colour.
  • Add the sliced muthiya. Mix well.
  • On low heat let the muthiya become hot.
  • Serve immediately with lemon wedges, a cup of hot masala tea or milk.

Notes

  • Add water last to the dough. If the yogurt or dahi is a bit watery then you may not need water.
  • Use handvo/dhokla flour instead of chana flour and sooji. Simply replace the quantity of both with handvo/dhokla flour.
  • Add 1 cup leftover cooked rice, khichdi, pulao
  • Replace doodhi with zucchini, ash gourd, radish, pumpkin, turnip, etc.
  • Use finely chopped spinach, kale, chard, spring onion, instead of  fresh fenugreek.
  • If you like crunchy muthias add a bit more oil during the tempering stage and let the muthiyas cook a bit more over low heat.
  • Adjust the spices according to your taste.
Keyword Doodhi Methi Na Muthiya, Gujarati Steamed Muthiya, Muthia Recipe