Muthiyas are among the most popular and healthy snacks as they are made with vegetable and an assortment of flours and very little oil is used for tempering. It is a healthy snack recipe unlike any other gujarati snacks, it is considered to be filling and also healthy as it steam cooked and not deep fried. It is typically served as a street food snack in gujarat.
When all these ingredients are combined in a correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also. Do try this 🙂
We can make Muthiya using many vegetables like methi, mooli, doodhi are frequently used vegetables and also the traditional one. Muthiya absorbs less oil because it is a steamed dumpling and hence it is very healthy and nutritious. Spinach is linked to numerous health benefits that improve your eyesight, cancer prevention and regulates blood sugar. This is the actual reason why this leafy green is considered a superfood. This Muthiya recipe gives you a chance to eat this vegetable without being fussy for its bitter taste – a good way to make your kids eat it too.
Whole wheat flour – 1 & 1/2 cups
Chopped spinach – 2 cups
Besan – 3 tbsp
Coriander powder – 1 tbsp
Roasted cumin powder – 1/2 tbsp
Red chilli powder – 1/2 tbsp
Turmeric – 1/2 tsp
Grated ginger – 1/2 tbsp
Finely chopped green chilli – 2
Juice of one lemon
Oil – 2 tbsp
Water – 1/2 cup
Baking soda –a small pinch
Himalayan pink salt to taste
Oil – 2 tbsp
Mustard Seeds or Rai – 1/2 tbsp
White sesame seeds – 4 tbsp
Dry curry leaves – 3 tbsp
Red chilli powder – 1/2 tsp
Fresh chopped coriander leaves for garnishing
- Keep 3 cups of water in deep kadai and put a stand in it. Cover it and let it boil on medium heat.
- Mix all ingredients (mentioned under For Muthiya) in a bowl and knead a soft dough with 1/2 cup of water.
- Now take a large ball sized dough and roll to a cylindrical shape.
- Grease a steam plate with little oil. Place a cylindrical shape dough on a steam plate.
- Cover and steam for 30 minutes. Keeping the flame on medium heat.
- Steam until the toothpick inserted comes out clean. Allow them to cool down completely.
- Then cut into thick slices. Keep aside.
- For Tempering : In a pan heat oil and splutter rai or mustard, sesame seeds, dried curry leaves with red chilli powder. Then add in sliced muthiya and mix well.
- Spread and roast on both sides until the sides turn crisp.
- Garnish with fresh coriander leaves and serve with green chutney.