Muthiya

Steamed Gujarati snack for the win

Prep Time 12 min
Cook Time 15 min
Serving Size 4
Recipe Type Hob

From the heartland of Gujarat, Muthiya is a celebration of tradition and a love for lip-smacking snacks. A steamed delicacy crafted from chickpea flour, spices, and fresh fenugreek leaves, it encapsulates simplicity, nourishment, and the rich flavour of Gujarati cuisine. Temper with crackling aromatic spices, including mustard, cumin and sesame seeds. Now, you have a soft, steamed interior revealed after biting through the slightly crisp exterior. Share and enjoy this snack that brings families together, where generations share the joy of handcrafted goodness.

Ingredients

1 cup Fresh Fenugreek leaves, finely chopped (Methi)
1 cup Chickpea Flour (Besan)
2 tbsp Semolina (Rawa)
1 tbsp Rice Flour
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder (Haldi)
½ tsp Cumin Seeds (Jeera)
½tsp Baking Soda
2 tbsp Yoghurt
2 tbsp Oil
Salt to taste
For Tempering (Tadka):
2 tbsp Oil
½ tsp Mustard Seeds (Rai)
½ tsp Cumin Seeds (Jeera)
½ tsp Sesame Seeds (Til)
A pinch of asafoetida (Hing)
6-8 Curry Leaves
2-3 Green Chillies, chopped
1 tbsp Sesame Seeds

Method

In a mixing bowl, combine the chopped fenugreek leaves, chickpea flour, semolina, rice flour, red chilli powder, turmeric powder, cumin seeds, baking soda, and salt.
Add yoghurt and 2 tbsps of oil to the mixture. Mix well.
Knead the mixture into a firm dough. If it's too dry, sprinkle a little water to bind the dough.
Divide the dough into small portions and shape into cylindrical or oval-shaped muthiyas.
Place the muthiyas in a greased steamer and steam-cook them for 15 minutes.

For Tempering:
Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, and a pinch of asafoetida.
Add the chopped green chillies and curry leaves. Sauté for a minute.
Place the steamed muthiyas in the pan and reduce the heat to low. Sauté on low heat for about 5 mins, turning them occasionally to ensure even cooking.
They should become firm and golden brown. Remove the muthiyas from the pan and let them cool for a few minutes.
Cut the muthiyas into small round slices or per your preference.
You can serve Methi Muthiya as is or with a side of green chutney or tamarind chutney.
They are delicious as a tea-time snack or a side dish.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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