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Muthiya is a healthy and popular Gujarati snack. In this recipe, I’ve crafted a nutritious version of muthiya using colocasia leaves (arvi na pan), a blend of flours, and common spices. I’ve included precise ingredient proportions to ensure consistently soft and flavorful 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 tea-time, breakfast, or as a light dinner paired with green chutney and masala chai. Give it a try!
The key to making soft muthiya at home includes:
- Choosing Fresh Leaves: Select fresh and green colocasia leaves (arbi ke patte) for this recipe. Ensure you can easily peel the veins of the leaves without damaging them and cut them into long strips to form layers in the patra.
- Kneading the Dough: Once all the ingredients are combined, knead them into a soft dough mixture that is not too tight. The mixture should have a balanced blend of spiciness, tanginess, and sweetness. Adjust the spice level according to your taste preferences.
- Steaming: 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 shallow-fried in oil and coated with tempering.
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Recipe video
Muthiya recipe | arvi pan na muthiya | Gujarati muthia
Ingredients
- 10 arvi na pan - Colocasia leaf
- 4-5 green chilli
- 7-8 garlic cloves
- 1 tsp cumin seeds
- 1 cup coriander leaves
- 1 cup gram flour
- ¾ cup bajra flour
- 2 tbsp wheat flour
- 2 tbsp white sesame seeds
- ½ tsp turmeric powder
- Pinch of hing
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp tamarind pulp
- 2 tbsp jaggery
- 2 tbsp oil
- ¼ cup water or as required
- Water for steaming
For tempering
- 4 tbsp oil
- 1 tbsp white sesame seeds
- Some curry leaves
- ¼ tsp turmeric powder
- 1 tsp red chilli flakes
- Pinch of salt
Instructions
- Wash arbi leaves with water and some lemon juice. Then, remove the veins from the colocasia leaves (arbi ke patte). Cut the leaves into two parts, roll them, and cut into long, medium-thick strips. (Refer to the video.)
- In a mixture jar, add 4-5 green chilies, 7-8 garlic cloves, and 1 tsp cumin seeds. Grind into a coarse paste. Keep it aside.
- In a bowl, add the strips of arbi leaves, 1 cup chopped coriander leaves, 1 cup besan (gram flour), ¾ cup bajra (pearl millet) flour, 2 tbsp wheat flour, the coarsely ground green chili paste, 2 tbsp white sesame seeds, ½ tsp turmeric powder, a pinch of hing (asafoetida), 1 tsp coriander powder, ½ tsp garam masala, 2 tbsp tamarind pulp, 2 tbsp jaggery, and 2 tbsp oil.
- Gradually add ¼ cup water and bind the mixture into a soft dough. Grease your palms and shape some of the mixture into small 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 8-10 minutes over high-medium heat.
- After 10 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
- Serve the steamed muthiya with oil and pickle masala, or for tempering, heat 4 tbsp oil in a pan. Add 1 tbsp of sesame seeds, 10-12 curry leaves, and ½ tsp turmeric powder. Sauté for 2 minutes. Add the muthiya, 1 tsp red chili flakes, and a pinch of salt. Mix well with the tempering and cook for 2-3 minutes to shallow fry.
- Switch off the gas and serve the muthiya with curd or tomato sauce
Notes
- Wash the arvi na pan with lemon water.
- Cut the arvi na pan into long and medium thick strips. Do not cut them into thick strips.
- Add water gradually and bind the muthiya mixture. Do not add too much water; otherwise, the mixture will become too liquidy.
- Besan adds taste to the muthiya, while bajra flour and wheat flour make it healthy.
- Do not add too much flour to the muthiya dough, or the muthiya will become hard.
- The tamarind-jaggery mixture enhances the taste of the muthiya.
- Oil adds softness to the muthiya.
- Steam the muthiya on high flame for 10 minutes. Do not over-steam them.
- Shallow frying the muthiya in tempering helps to keep them soft after they cool down.
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