Muthiya is a popular Gujarati dish made from a mixture of flours, spices, and vegetables. It is shaped into cylindrical rolls and steamed or fried before being sliced and served. Here’s a detailed recipe for making Muthiya:
Ingredients:
For Muthiya:
- 1 cup finely chopped fenugreek leaves (methi) or any greens of your choice
- 1 cup whole wheat flour (atta)
- 1/4 cup chickpea flour (besan)
- 1/4 cup semolina (sooji)
- 2 tablespoons rice flour
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon sugar
- Salt to taste
- 1 tablespoon yogurt (optional)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon lemon juice
- Water, as needed
For Tempering (Optional):
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- Curry leaves
Instructions:
- Prepare the Muthiya Dough:
- In a large mixing bowl, combine whole wheat flour, chickpea flour, semolina, rice flour, chopped fenugreek leaves, turmeric powder, red chili powder, sugar, salt, yogurt (if using), ginger paste, garlic paste, and lemon juice.
- Heat 2 tablespoons of oil in a small pan. Add mustard seeds, cumin seeds, and asafoetida. Once the seeds splutter, pour this tempering over the flour mixture.
- Knead the Dough:
- Mix the ingredients well, and knead into a firm yet pliable dough. If the dough is too dry, add a little water as needed.
- Shape the Muthiya:
- Divide the dough into small portions. Shape each portion into cylindrical rolls.
- Steam the Muthiya:
- There are two ways to cook Muthiya – steaming or frying. For steaming, place the cylindrical rolls in a steamer and steam for about 20-25 minutes or until a toothpick inserted comes out clean.
- Fry the Muthiya (Optional):
- If you prefer, you can also deep fry the cylindrical rolls until they turn golden brown. Allow them to cool slightly before slicing.
- Tempering (Optional):
- For added flavor, you can prepare a tempering. Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Once they splutter, pour this tempering over the steamed or fried Muthiya.
- Slice and Serve:
- Once the Muthiya is cooked and slightly cooled, slice it into rounds. Serve them as is or with chutney.
Muthiya can be enjoyed as a snack, breakfast, or a side dish. It’s a versatile and flavorful dish that’s both nutritious and delicious.
