Can I make egg muthiya without a steamer?

Yes. You can use a large pot with a tight lid, place a heatproof stand or inverted bowl inside, and steam the batter on a greased plate over simmering water.

How do I store leftovers and reheat them?

Store steamed muthiya in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of oil or in the microwave for 30 seconds.

Can I use whole wheat flour instead of gram flour?

Gram flour is key for the authentic texture and nutty flavor. Substituting with whole wheat flour will make the muthiya much denser and change the taste significantly.

My muthiya stuck to the steaming tray. What went wrong?

The tray likely wasn't greased enough. Grease it well with a neutral oil, or line it with a parchment paper round to ensure easy release.

Home / Recipes / gujarati / Egg Muthiya

gujaratiMediumeggetariannut free

Egg Muthiya

RATING

4.3/5(38)

TASTE SCORE

8/10

Soft, protein-packed steamed gram flour dumplings studded with eggs and gently spiced with ginger, green chili, and turmeric. This Gujarati specialty is lightly tempered with mustard seeds and sesame, making it a satisfying snack or light meal that pairs beautifully with chutney or a cup of masala chai.

PREP

15m

COOK

25m

SERVES

1 KATORI

269 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the steamer and batter base.
1.Fill the steamer with water and bring to a boil over medium heat.
2.Grease a steaming tray or thali lightly with a few drops of oil.
3.In a large mixing bowl, combine gram flour, turmeric powder, red chili powder, salt, and baking soda.
4.Add grated ginger and chopped green chili to the dry mixture.
mix · ~3 min
Add eggs and yogurt to form a thick batter.
1.Crack the eggs directly into the bowl with the dry ingredients.
2.Add the whisked yogurt and mix well until no lumps remain.
3.Gradually add water, 1 tablespoon at a time, stirring continuously.
4.Beat the batter for 2 minutes until it is smooth, thick, and slightly fluffy.
TIPThe batter should be thick enough to coat the back of a spoon but not runny.
steam · ~18 min
Steam the muthiya batter.
1.Pour the prepared batter into the greased tray, spreading it evenly.
2.Place the tray carefully into the steamer once the water is boiling.
3.Cover with a tight-fitting lid and steam on medium heat for 15 to 18 minutes.
4.Check for doneness by inserting a toothpick; it should come out clean.
TIPAvoid opening the lid during the first 12 minutes of steaming to ensure a soft texture.
prep · ~5 min
Cool and cut the steamed muthiya.
1.Remove the tray from the steamer and let it cool for 5 minutes.
2.Run a knife along the edges and invert the tray onto a plate.
3.Cut the steamed block into roughly 1-inch cubes or diamond shapes.
temper · ~2 min
Make the tempering.
1.Heat oil in a non-stick pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add asafoetida and sesame seeds, sautéing until seeds turn light golden.
4.Drop in the curry leaves and stir for 10 seconds until fragrant.
saute · ~4 min
Sauté the muthiya pieces in the tempering.
1.Gently add the cut muthiya pieces to the tempered oil.
2.Toss carefully on medium heat for 3 to 4 minutes until lightly golden on the edges.
3.Ensure the pieces are evenly coated with the tempering spices.
TIPUse a gentle hand when tossing to prevent the soft dumplings from breaking.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the batter vigorously for 2 minutes to incorporate air and ensure a fluffy, soft texture after steaming.
2
Do not open the steamer lid for the first 12 minutes — sudden temperature drops can cause the muthiya to become dense.
3
Add water only 1 tablespoon at a time; the batter should be thick enough to coat the back of a spoon.
4
Let the steamed block cool for 5 minutes before cutting; this prevents crumbling and gives clean, neat pieces.
5
Use a gentle tossing motion when sautéing the pieces in tempering to keep the soft dumplings intact.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, and use plant-based yogurt. A great option for those avoiding animal products while keeping the protein boost.

high protein

High-protein

Swap 1/4 cup of gram flour with finely ground roasted chana dal (sattu) or add an extra egg white. Ideal for fitness enthusiasts looking for a more satiating snack.

low oil

Low-oil

Skip the final tempering sauté and instead drizzle the hot tempered oil directly over the steamed and cut muthiya pieces. This cuts the oil used by half without losing flavor.

spiced up

Spiced-up

Add 1/2 teaspoon of garam masala or finely chopped fenugreek leaves to the batter for a deeper, more complex spice profile.

vegetable added

Vegetable-added

Fold in 1/4 cup of finely grated carrot or bottle gourd (lauki) into the batter for added moisture, color, and a subtle sweetness. Squeeze out excess liquid before adding.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Plant Protein

Gram flour (besan) is rich in plant-based protein and fibre, supporting digestion and satiety.

✓

High-Quality Animal Protein

Eggs provide complete protein with all essential amino acids, making this dish a well-rounded muscle-building snack.

✓

Digestive Friendly

The combination of yogurt, asafoetida, and ginger aids digestion and helps reduce bloating.

✓

Rich in Antioxidants

Turmeric and curry leaves offer anti-inflammatory compounds and antioxidants that support overall wellness.

QUESTIONS?

Frequently asked questions

This usually happens if the batter was too thick or not whisked enough. Ensure you beat it for a full 2 minutes to incorporate air, and add just enough water to reach a thick dropping consistency.

PAIRS WELL WITH