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A creative twist on the classic Gujarati snack! These savory steamed dumplings are made with chickpea flour and eggs, then pan-fried with a fragrant tempering for a protein-packed, delicious tea-time snack or light meal.
For 4 servings
Prepare the Muthiya Dough
Shape and Steam the Muthiya
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A creative twist on the classic Gujarati snack! These savory steamed dumplings are made with chickpea flour and eggs, then pan-fried with a fragrant tempering for a protein-packed, delicious tea-time snack or light meal.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 386.29 calories per serving with 15.1g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch or light_lunch.
Cool and Slice the Muthiya
Temper and Sauté (Vaghar)
Garnish and Serve
Incorporate 1/2 cup of grated bottle gourd (dudhi) or carrots into the dough for added nutrition and moisture. Squeeze out excess water from the vegetables before adding.
For a spicier kick, increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the dough.
Replace the whole wheat flour (atta) with an equal amount of jowar (sorghum) flour or rice flour for a gluten-free alternative.
Combining eggs and besan (gram flour) makes this snack incredibly rich in high-quality protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
The use of whole wheat flour (atta) offers complex carbohydrates and fiber, which release energy slowly, preventing sudden spikes in blood sugar and providing lasting energy.
The recipe includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and digestive health benefits, adding both flavor and wellness to the dish.
A serving of 5 pieces of Egg Muthiya contains approximately 250-300 calories, depending on the amount of oil used. It's a relatively balanced snack with protein, carbs, and fats.
Yes, it can be a healthy snack. It's rich in protein from eggs and besan, which aids in satiety and muscle maintenance. The whole wheat flour provides complex carbohydrates. To make it healthier, you can minimize the oil in the final tempering or skip it altogether.
The most common reason for crumbling is slicing the muthiya logs while they are still warm. It is essential to let them cool down completely to room temperature, which allows them to firm up and hold their shape during slicing.
Absolutely. You can replace the 1/2 cup of whole wheat flour (atta) with an equal amount of jowar (sorghum) flour, bajra (pearl millet) flour, or rice flour to make the recipe gluten-free.
Yes, this is a great make-ahead snack. You can steam the logs, cool them completely, and store them unsliced in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply slice and perform the final tempering step.
Egg Muthiya pairs wonderfully with mint-coriander chutney, sweet tamarind chutney, or even plain tomato ketchup. It's also a perfect accompaniment to a hot cup of Indian masala chai.