Muthiya is a traditional and healthy Gujarati snack. In this recipe, I’ve crafted a nutritious version of muthiya using moong dal, a blend of flours, assorted vegetables, and common spices. I’ve included various masala techniques and precise ingredient proportions to ensure consistently soft and flavorful Gujarati muthiya every time. With a generous shelf life, you can prepare and refrigerate this muthiya for later enjoyment. It’s not only delicious but also versatile, perfect for indulging in during tea-time, as a breakfast option, or as a light dinner paired with Green Chutney and masala chai. Give it a try and savor the goodness!
The key to making soft moongdal na muthiya at home are
- Firstly, to make a healthier version of muthia, I add moong dal to the muthiya dough. I simply grind the moong dal and soak the coarse powder in hot water. This technique reduces the soaking time of the moong dal.
- In the muthiya dough, I incorporate coarse wheat flour and besan for binding the mixture. Adding slightly coarse flour helps absorb water from the vegetables, resulting in a softer texture. Alternatively, you can use a combination of regular wheat flour and rava.
- Once all the ingredients are combined, they should be kneaded into a soft dough that is not too tight. While kneading, avoid adding extra water, as the water from the soaked dal powder and vegetables is sufficient to form the dough.
- Lastly, steam the muthiya for 12-15 minutes over a high-medium flame. Avoid over-steaming, as it can make the muthiya hard. Additionally, muthiya tastes best when coated with tempering and served hot.
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Muthiya recipe | moongdal muthiya | Gujarati muthia
Ingredients
For moongdal na muthiya
- ½ cup green moong dal
- ½ cup hot water
- ¼ cup curd
- 2 tbsp oil
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Pinch of hing
- ½ tsp ajwain
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp sesame seeds
- 1 tbsp sugar
- ¼ tsp baking soda
- 1 tsp lemon juice
- 1 cup grated dudhi
- ½ cup grated carrot
- ½ cup coriander leaves
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tbsp ginger-garlic paste
- 1 cup coarse wheat flour
- ¼ cup gram flour - besan
For tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 8-10 Curry leaves
- 2 chopped green chilli
- ½ tsp sugar - optional
- 2-3 tbsp water
Instructions
- In a mixing jar, add ½ cup of green moong dal and grind it into a coarse powder.
- Transfer the ground mixture into a bowl and add ½ cup of hot water. Mix well and cover the mixture for 15 minutes.
- In another mixing bowl, combine ¼ cup of curd and 2 tbsp of oil. Mix well, then add ½ tsp of turmeric powder, salt, 1 tsp of red chilli powder, 1 tsp of coriander powder, ½ tsp of garam masala, a pinch of hing, ½ tsp of ajwain, ½ tsp of cumin seeds, ½ tsp of fennel seeds, 1 tsp of sesame seeds, 1 tbsp of sugar, ¼ tsp of baking soda, and 1 tsp of lemon juice. Mix well.
- Now that the dal powder has absorbed water and properly soaked, add it to the masala along with 1 cup of grated dudhi, ½ cup of grated carrot, ½ cup of coriander leaves, 1 tbsp of green chilli paste, 1 tbsp of ginger-garlic paste, 1 cup of coarse wheat flour, and ¼ cup of besan. Mix well and knead the mixture into a soft dough for muthiya.
- Grease your palms and shape some of the mixture into cylinders.
- Boil water in a steamer. Grease the steamer plate well with oil, then place the rolls on the steamer plate, leaving some gap between them for even cooking.
- Close the lid and steam for approximately 12-15 minutes over high-medium heat.
- After 15 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
- Let it cool down for 10 minutes, then cut it into pieces.
- Serve the steamed muthiya with oil and pickle masala, or for tempering, heat oil in a pan. Add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tbsp of sesame seeds, 10-12 curry leaves, and 2 chopped green chillies. Sauté for 2 minutes.
- Add ½ tsp of sugar and 2-3 tbsp of water. Mix well to generate steam.
- Add the muthiya pieces and mix well with the tempering. Cover and cook for 2-3 minutes.
- Garnish with coriander leaves and serve hot.
Notes
- Grind dal into a coarse powder.
- Add hot water to soak the dal. The ratio of water to dal powder should be equal; do not add more water while soaking the dal powder.
- Yogurt and oil contribute to the softness of muthiya.
- Coarse wheat flour absorbs moisture in the muthiya mixture and imparts softness to the muthiya.
- Besan enhances the taste of muthiya, but do not increase its quantity.
- You can use regular wheat flour and rava instead of coarse wheat flour.
- Steam muthiya on high flame for 12-15 minutes.
- The addition of a little sugar and water into the tempering gives softness to the prepared muthiya.
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