Steamed Muthiya
Soft, savory Gujarati dumplings made with bottle gourd, whole wheat flour, and chickpea flour, then gently steamed until tender. They make a lovely light snack or side dish with a simple tempering on top.
For 12 servings
- prep · ~8 min
Prepare the bottle gourd and steamer.
1.Peel and grate the bottle gourd.2.Squeeze it lightly so it is moist but not dripping.3.Grease a steaming plate or tray with a little oil.4.Bring water to a simmer in the steamer.TIPDo not squeeze the bottle gourd completely dry or the muthiya can turn dense. - mix · ~6 min
Mix the muthiya dough.
1.In a wide bowl, combine bottle gourd, whole wheat flour, chickpea flour, semolina, ginger, green chili, yogurt, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, salt, and 1 tablespoon oil.2.Mix everything well and press together into a soft dough.3.Add up to 2 tablespoons water only if the dough feels dry.4.Sprinkle fruit salt over the dough and mix gently just until combined.TIPKeep the dough soft and lightly sticky; a stiff dough makes hard muthiya. - assemble · ~3 min
Shape the logs.
Grease your palms lightly with oil and divide the dough into 3 equal portions. Shape each portion into a smooth log about 1 inch thick and place them on the greased steaming plate with a little space between them.
- steam · ~18 min
Steam the muthiya until set.
Place the plate in the steamer, cover, and steam on medium heat until the logs are firm and a skewer comes out clean.
TIPSteam on medium heat so the logs cook through evenly without becoming wet on top. - rest · ~5 min
Cool the steamed logs slightly.
Remove the plate from the steamer and let the logs cool for a few minutes so they slice neatly without crumbling.
- prep · ~2 min
Slice the muthiya.
Cut the steamed logs into thick round pieces.
- temper · ~2 min
Make the tempering.
1.Heat 1 teaspoon oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves.4.Cook for a few seconds until fragrant.TIPAdd the curry leaves carefully, as they may splutter in the hot oil. - assemble · ~2 min
Coat the slices with tempering.
Add the sliced muthiya to the pan and toss gently for 1 to 2 minutes so the tempering coats the pieces evenly without breaking them.
- garnish
Garnish with cilantro.
- serve
Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly squeeze the grated bottle gourd; if it is too wet, the logs spread, and if too dry, the muthiya turn heavy.
- 2Mix in the fruit salt at the very end and steam immediately so the batter keeps its lift.
- 3Shape smooth 1-inch logs with oiled palms to prevent cracks that can split during steaming.
- 4Leave space between the logs on the steaming plate so steam can circulate and cook them evenly.
- 5Let the steamed logs cool for a few minutes before slicing; hot muthiya are more likely to crumble.
- 6Toss the slices gently in the tempering rather than stirring hard, since steamed muthiya are delicate.
- 7These keep well in the fridge for a day or two; rewarm by brief steaming or a light pan toss.
Adapt it for your goals.
Jain
Skip ginger and green chili if needed, and use mild pepper or extra coriander powder for flavor while keeping the texture traditional.
veganVegan
Replace yogurt with a little more lemon juice plus water or plant-based yogurt to keep the dough moist and lightly tangy.
pan crispedPan-crisped
After steaming and slicing, saute the pieces a bit longer so the edges turn lightly golden for extra texture.
methiMethi
Add chopped fresh fenugreek leaves to the dough for a more robust, slightly bitter Gujarati-style flavor.
Why this is on our healthy list.
Fiber-Rich Ingredients
Whole wheat flour, chickpea flour, bottle gourd, and semolina together make this snack more satisfying and wholesome.
Lighter Cooking Method
Because the muthiya are steamed first and only lightly tempered, they use less oil than many fried snacks.
Plant-Based Protein Support
Chickpea flour adds plant protein, helping make the dish feel more filling than a plain flour dumpling.
Vegetable Forward Snack
Bottle gourd adds moisture and bulk, letting the muthiya include a generous vegetable component in each bite.
Frequently asked questions
The dough was likely too stiff, the bottle gourd was squeezed too dry, or the fruit salt sat too long before steaming.
