Steamed Muthiya
A classic Gujarati snack made from chickpea flour and bottle gourd. These savory steamed dumplings are soft, spongy, and finished with a flavorful tempering of mustard and sesame seeds.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Muthiya Dough
- b.In a large mixing bowl, combine the grated bottle gourd, besan, atta, rava, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, asafoetida, sugar, salt, lemon juice, and 2 tablespoons of oil.
- c.Mix all ingredients thoroughly with your hands. Do not add any water; the moisture from the bottle gourd is sufficient to form a soft, slightly sticky dough.
- d.Let the dough rest for 5 minutes while you prepare the steamer.
- 2
Step 2
- a.Shape and Steam the Muthiya
- b.Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a steaming rack. Grease the steamer plate or rack with a little oil.
- c.Just before steaming, add the fruit salt to the dough. Pour 1 teaspoon of water over the fruit salt to activate it. You will see it fizz.
- d.Gently and quickly fold the fruit salt into the dough until just incorporated. Do not overmix. The dough will become light and airy.
- e.Grease your palms with oil, divide the dough into 3-4 equal portions, and roll each portion into a cylindrical log about 1.5 inches in diameter.
- f.Carefully place the logs on the greased steamer plate, ensuring there is space between them for steam to circulate.
- g.Cover and steam on medium-high heat for 15-20 minutes.
- 3
Step 3
- a.Cool and Slice
- b.After 15-20 minutes, check for doneness by inserting a knife or toothpick into the center of a log. It should come out clean.
- c.Turn off the heat and carefully remove the steamer plate. Let the muthiya logs cool down completely for at least 10-15 minutes.
- d.Once cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
- 4
Step 4
- a.Temper the Muthiya
- b.Heat the remaining 2 tablespoons of oil in a wide, non-stick pan over medium heat.
- c.Add the mustard seeds and allow them to crackle completely. This should take about 30 seconds.
- d.Add the sesame seeds and curry leaves, and sauté for another 30 seconds until the sesame seeds turn light golden and fragrant.
- e.Carefully add the sliced muthiya pieces to the pan. Toss gently to coat them evenly with the tempering mixture, being careful not to break them.
- f.Sauté for 2-3 minutes, tossing occasionally, until the muthiya are heated through and slightly crisp on the edges.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat, garnish with freshly chopped coriander leaves.
- c.Serve hot with green chutney, mint-coriander chutney, or a cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not add any water while making the dough. The moisture from the bottle gourd is sufficient. If your gourd is very dry, add 1-2 teaspoons of water at a time.
- 2Add the fruit salt (Eno) only when you are ready to steam. Activating it too early will cause it to lose its leavening power, resulting in dense muthiya.
- 3Allowing the steamed logs to cool completely is crucial. Slicing them while hot will cause them to crumble.
- 4For an even crispier texture, you can pan-fry the tempered muthiya for a few extra minutes until golden brown on both sides.
- 5Ensure the water in the steamer is at a rolling boil before placing the muthiya logs inside for proper steaming.
Adapt it for your goals.
Vegetable Variation
Replace bottle gourd with equal amounts of grated cabbage, zucchini, or finely chopped fenugreek leaves (methi). The taste and texture will vary slightly.
Flour VariationFlour Variation
For a gluten-free version, replace the atta and rava with bajra (pearl millet) flour or jowar (sorghum) flour. Adjust moisture as needed.
Fried MuthiyaFried Muthiya
For a more indulgent version, you can deep-fry the sliced muthiya pieces instead of tempering them. Fry until golden brown and crispy.
Why this is on our healthy list.
Rich in Dietary Fiber
Made with bottle gourd, besan, and whole wheat flour, this snack is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Good Source of Plant-Based Protein
Besan (chickpea flour) is a key ingredient, providing a good amount of plant-based protein necessary for muscle repair and overall body function.
Low-Fat Cooking Method
The primary cooking method is steaming, which requires minimal oil compared to deep-frying. This makes Muthiya a heart-healthy, low-fat snack option.
Frequently asked questions
Yes, Steamed Muthiya is a relatively healthy snack. It's steamed, not fried, making it low in fat. The use of bottle gourd, besan, and whole wheat flour makes it rich in fiber and protein. It's a nutritious alternative to deep-fried snacks.