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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
Prepare the Muthiya Dough
Shape and Steam the 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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 328.66 calories per serving with 9.03g of protein, it's a moderately challenging recipe perfect for snack or breakfast or appetizer or side_dish.
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Cool and Slice
Temper the Muthiya
Garnish and Serve
Replace bottle gourd with equal amounts of grated cabbage, zucchini, or finely chopped fenugreek leaves (methi). The taste and texture will vary slightly.
For a gluten-free version, replace the atta and rava with bajra (pearl millet) flour or jowar (sorghum) flour. Adjust moisture as needed.
For a more indulgent version, you can deep-fry the sliced muthiya pieces instead of tempering them. Fry until golden brown and crispy.
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.
Besan (chickpea flour) is a key ingredient, providing a good amount of plant-based protein necessary for muscle repair and overall body function.
The primary cooking method is steaming, which requires minimal oil compared to deep-frying. This makes Muthiya a heart-healthy, low-fat snack option.
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.
One serving of Steamed Muthiya (approximately 6 pieces or 135g) contains around 220-250 calories. The exact count can vary based on the amount of oil and sugar used.
Hard muthiya can result from a few things: 1) Over-kneading the dough after adding fruit salt, which deflates the air bubbles. 2) Adding the fruit salt too early and letting the dough sit. 3) Not having enough moisture in the dough. 4) Not steaming on high enough heat.
Yes, you can substitute 1 tsp of fruit salt with a combination of 1/2 tsp baking soda and 1/2 tsp citric acid or lemon juice. Add it just before steaming for a similar leavening effect.
Store leftover muthiya in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam them for 5-7 minutes, pan-fry them with a little oil until warm and crisp, or microwave them for 1-2 minutes.
This recipe goes great with these complete meals
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