Egg Muthiya
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Muthiya Dough
- b.In a large mixing bowl, whisk together the besan, atta, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
- c.Add the finely chopped onion, ginger-garlic paste, green chilies, sugar, lemon juice, 2 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves. Mix well.
- d.Crack the 4 eggs into the bowl. Using a spatula or your hands, mix everything thoroughly until a thick, sticky batter-like dough forms. Do not add any water; the moisture from the eggs and onion is sufficient.
- 2
Step 2
- a.Shape and Steam the Muthiya
- b.Prepare your steamer by adding water to the bottom pot and bringing it to a boil. Grease the steamer plate or tray with a little oil.
- c.Grease your palms with oil to prevent the dough from sticking. Divide the sticky dough into 4 equal portions.
- d.Roll each portion between your palms to form a cylindrical log, about 1-inch in diameter and 5-6 inches long.
- e.Carefully place the logs on the greased steamer plate, leaving some space between them for even cooking.
- f.Steam the logs on medium-high heat for 15-20 minutes. To check for doneness, insert a toothpick or knife into the center of a log; it should come out clean.
- 3
Step 3
- a.Cool and Slice the Muthiya
- b.Once steamed, carefully remove the plate from the steamer and let the muthiya logs cool down completely at room temperature for at least 20-30 minutes.
- c.This cooling step is crucial. Slicing them while warm will cause them to crumble.
- d.Once fully cooled, use a sharp knife to slice the logs into rounds about 1/2-inch thick.
- 4
Step 4
- a.Temper and Sauté (Vaghar)
- b.Heat the remaining 2 tbsp of vegetable oil in a wide, non-stick pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Immediately add the cumin seeds, hing, and curry leaves. Sauté for a few seconds until fragrant.
- e.Add the sesame seeds and sauté for another 10-15 seconds, being careful not to burn them.
- f.Gently add the sliced muthiya pieces to the pan. Toss carefully to coat them evenly with the tempering spices.
- g.Sauté for 5-7 minutes, flipping occasionally, until the muthiya slices are golden brown and slightly crisp on the edges.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with the remaining 2 tbsp of fresh chopped coriander leaves.
- c.Serve the Egg Muthiya hot with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough is meant to be very sticky. Generously oil your hands before shaping the logs to make it manageable.
- 2Do not skip the cooling step. Completely cooled logs are firm and easy to slice without crumbling.
- 3For a crispier texture, sauté the muthiya in batches. Overcrowding the pan will cause them to steam instead of fry.
- 4For a softer, healthier version, you can serve the steamed muthiya slices without the final tempering step.
- 5Store steamed, unsliced logs in an airtight container in the refrigerator for up to 3 days. Slice and temper just before serving for the best taste and texture.
- 6Use a non-stick pan for the final sautéing to prevent the muthiya from sticking and breaking.
Adapt it for your goals.
Add Vegetables
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.
Increase SpiceIncrease Spice
For a spicier kick, increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the dough.
Gluten Free VersionGluten-Free Version
Replace the whole wheat flour (atta) with an equal amount of jowar (sorghum) flour or rice flour for a gluten-free alternative.
Why this is on our healthy list.
Excellent Source of Protein
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.
Provides Sustained Energy
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.
Rich in Aromatic Spices
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.
Frequently asked questions
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.