Authentic Gujarati Muthia: A Step-by-step Recipe Guide

Ingredients

  • 2 cups of whole wheat flour
  • 1 cup of semolina
  • 1/2 cup of gram flour (besan)
  • 1/2 cup of fenugreek leaves (methi), finely chopped
  • 2 tablespoons of sugar
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 pinch of asafoetida (hing)
  • 1 tablespoon of lemon juice
  • 2 tablespoons of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of sesame seeds
  • 1/4 teaspoon of baking soda
  • Salt to taste
  • Water as needed
  • Coriander leaves for garnish

Steps and instructions

  1. In a large bowl, combine whole wheat flour, semolina, gram flour, chopped fenugreek leaves, sugar, turmeric powder, red chili powder, asafoetida, and salt. Mix well.
  2. Add lemon juice, one tablespoon of oil, and baking soda to the mixture. Then add water gradually to make a soft dough. Let the dough rest for 10 minutes.
  3. Divide the dough into equal portions. Roll each portion into a cylindrical shape.
  4. Place a steamer filled with water on the heat. Once the water starts boiling, place the cylindrical rolls of dough in the steamer. Cook for 20-25 minutes.
  5. Test the muthia by inserting a knife. If it comes out clean, the muthia is cooked. Remove from the steamer and let it cool.
  6. Cut the steamed muthia into slices.
  7. In a pan, heat one tablespoon of oil and add mustard seeds. When they begin to crackle, add the sesame seeds.
  8. Add the sliced muthia to the pan and toss gently. Cook for a few minutes until the muthia is slightly crispy.
  9. Garnish with coriander leaves and serve hot.

Tools for making

Recipe variations

  • Replace whole wheat flour with all-purpose flour for a lighter texture.
  • Add grated vegetables like carrots or bottle gourd to the dough for added nutrition.
  • Include chopped spinach or kale along with fenugreek leaves for a green and leafy variation.
  • Try using different flours like chickpea flour (besan) or sorghum flour (jowar) for a gluten-free option.
  • Add crushed peanuts or roasted cashews for a crunchy texture.
  • For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
  • Replace the oil with ghee (clarified butter) for a richer flavor.
  • Make it vegan by substituting oil with melted vegan butter or margarine.
  • Add a tablespoon of sesame seeds or poppy seeds to the dough for extra flavor.
  • For a non-vegetarian option, add cooked and shredded chicken or minced meat to the dough.

Recipe overview

Muthia is a popular Gujarati snack that's healthy, delicious, and easy to prepare. This recipe uses a blend of whole wheat flour, semolina, and gram flour, combined with fenugreek leaves and various spices, to make a soft dough that is then shaped into cylinders and steamed. The steamed muthia are then lightly sautéed with mustard seeds and sesame seeds, resulting in a delightful mix of soft and crisp textures. Garnished with fresh coriander leaves, Muthia is perfect to enjoy as a snack or a light meal. Whether you're a fan of Gujarati cuisine or trying it for the first time, this Muthia recipe is sure to please.

Common questions

  1. Can I use all-purpose flour instead of whole wheat flour?
    Yes, you can substitute all-purpose flour for whole wheat flour if desired. However, whole wheat flour adds a nutty flavor and a slightly denser texture to the muthia.
  2. Can I use dried fenugreek leaves instead of fresh?
    Yes, you can use dried fenugreek leaves (kasuri methi) as a substitute for fresh fenugreek leaves. However, adjust the quantity as dried fenugreek leaves have a more concentrated flavor.
  3. Can I skip the gram flour (besan)?
    No, gram flour (besan) is an essential ingredient in muthia as it adds a distinct flavor and helps in binding the dough. Skipping it may affect the texture and taste of the muthia.
  4. Can I steam the muthia in a pressure cooker?
    Yes, you can steam the muthia in a pressure cooker without the weight/whistle. Follow the same process as steaming in a steamer, but make sure to remove the weight/whistle from the lid.
  5. Can I make the muthia ahead of time?
    Yes, you can make the muthia ahead of time. Once steamed, let them cool completely and store them in an airtight container in the refrigerator. When ready to serve, you can reheat them in a pan or microwave.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and prepare the dough.
  • Steamer - A steamer to cook the muthia. It should be large enough to accommodate the cylindrical rolls of dough.
  • Knife - A knife to test the doneness of the muthia by inserting it into the rolls.
  • Pan - A pan to sauté the sliced muthia and temper the spices.
  • Spatula - A spatula to gently toss and stir the muthia while cooking.

Origin stories

Muthia is a popular Gujarati snack, originating from the western Indian state of Gujarat. The name 'Muthia' is derived from the way it is made, as 'muthi' in Gujarati language means 'fist'. The dough is traditionally shaped into cylindrical rolls using a fist, hence the name. It also reflects the simplicity and ingenuity of Gujarati cuisine - creating delightful flavors from everyday ingredients. The dish is usually made with fenugreek leaves and a mix of flours, and is either steamed or fried, making it an ideal choice for those seeking a healthy and satiating snack. Its unique taste and wholesome nature have made it a staple in most Gujarati households and a favorite across India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.