Muthiya Recipe: Gujarati cuisine boasts a rich variety of snacks, both sweet and savory, among which ‘muthiya’ stands out as a popular choice. This Methi Muthiya recipe, a variant of the traditional dish, features fresh fenugreek leaves (methi) and the quintessential ingredient gram flour (besan). In this recipe, I demonstrate both the steamed and fried versions of Muthiya.
What is Muthiya?
Muthiya, also known as ‘velaniya’ or ‘vaataa,’ is a fist-shaped dumpling, often enjoyed as a street food, snack, or side dish originating from Gujarat in Western India. The name ‘muthiya’ is derived from the word “muthi,” which means fist, referring to the hand-gripping action involved in shaping this snack.
Typically vegan, muthiya is considered filling and healthy as it is primarily steamed. However, some variations may involve frying, as showcased in my Methi Muthiya recipe.
The main ingredients for muthiya include gram flour, turmeric powder, oil, chili, sugar, and various seasonings. Additional flavors may come from grated bottle gourd, spinach, fenugreek leaves or other vegetables and leafy greens. Other flours like whole wheat flour, pearl millet flour, or sorghum flour are also commonly used. Once steamed, the muthiya is sliced and tempered in oil with mustard seeds, sesame seeds, curry leaves, and sometimes asafoetida.
More about this Methi Muthiya:
There are numerous ways to prepare muthiya, but I prefer using gram flour for its consistency. This Methi Muthiya recipe incorporates fresh fenugreek leaves and spices, offering a delightful blend of flavors. While I’ve mentioned the fried option, I personally lean towards the steamed version for its exceptional taste.
Methi Muthiya can be prepared in advance and added to various vegetable dishes. It is often featured in the famous Gujarati dish ‘undhiyu,’ cooked with an assortment of winter vegetables and spices, known for its robust flavors.
Another delightful way to enjoy this slightly sweet and mildly spiced Methi Muthiya is alongside rotlas, thick rotis made with pearl millet or bajra flour.
Tempering the steamed Methi Muthiya enhances its flavor. It can be enjoyed as a snack with sweet or spicy chutney or tomato ketchup, best served warm.
My Love for Gujarati Cuisine:
My fondness for Gujarati cuisine is evident in my enthusiasm for this Methi Muthiya recipe. Having grown up in Bombay (now Mumbai), surrounded by Marathi and Gujarati culinary influences, I developed a deep appreciation for the simplicity and deliciousness of Gujarati food.
While my experiences in Delhi introduced me to Punjabi cuisine, I remained dedicated to documenting and sharing my love for Gujarati dishes like Muthiya. Despite my exploration of Punjabi flavors, the charm and authenticity of Gujarati cuisine continue to hold a special place in my heart.
How to Make Muthiya Recipe:
Prepare Muthiya Dough:
In a mixing bowl, combine the following ingredients:
- 2 cups besan (gram flour)
- 2.5 cups finely chopped methi leaves
- 1 teaspoon salt (or as required)
- 2 teaspoons sugar
- 2 tbsp fine rava or sooji (cream of wheat)
- 2 teaspoons white sesame seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder
Muthiya Recipe Instructions
- Mix the ingredients thoroughly to combine.
- Add 2 tablespoons ginger-green chili paste, ¼ teaspoon baking soda, and 2 tablespoons lemon juice to the mixture.
- Mix all the ingredients well and set aside for 15 to 20 minutes. During this time, the fenugreek leaves will release water, allowing you to gauge how much additional water is needed for the dough.
- After resting, add 1 tablespoon water as needed and knead the mixture into a smooth dough. Note that the amount of water required may vary depending on the water content in the fenugreek leaves and how well they have been rinsed.
- If the dough becomes too sticky, let it rest for some time. The stickiness should diminish over time, as shown in the picture.
- Once the dough is smooth and pliable, it is ready to be shaped and cooked.
Steam Methi Muthia:
- Shape the dough into sausage-like rolls, each about 4 to 5 inches in length. Place them on a greased baking tray or pan.
- Heat about 2 cups of water in a deep pan with a trivet placed inside. Once the water is hot, carefully place the greased tray with the muthia on the trivet using tongs. Cover the pan and steam the muthia for 10 to 12 minutes.
- Check if the muthia are cooked by inserting a toothpick or knife. If properly steamed, the toothpick or knife will come out clean without any dough sticking to it.
- Allow the steamed muthia to cool at room temperature. Then, slice them into pieces as shown in the picture below.
Temper Steamed Muthiya Recipe:
- Heat 2 tablespoons of oil in a pan or wok. Add 1 teaspoon of mustard seeds, 1 teaspoon of white sesame seeds, 1 sprig of curry leaves, and a pinch of asafoetida. Stir and let the mustard seeds crackle.
- Add the sliced steamed muthia to the tempering and sauté for two to three minutes over medium heat.
Make Fried Muthiya Recipe:
- Shape the remaining half of the muthiya dough into small cylindrical, oval, or rectangular rolls. Grease your palms with some oil while shaping the dough.
- Heat oil in a pan or wok and deep fry the steamed muthia until they turn golden brown.
- Drain the fried muthia on kitchen paper towels to remove excess oil.
- Garnish with some chopped coriander leaves and grated coconut. Serve the Methi Muthia hot or warm, accompanied by spicy or sweet chutney.
Conclusion:
In conclusion, Methi Muthiya Recipe is a beloved snack in Gujarati cuisine, offering a delightful blend of flavors and textures. Whether steamed or fried, this dish showcases the culinary richness of Gujarat, making it a favorite among food enthusiasts. With its versatility and health benefits, Methi Muthiya continues to captivate taste buds and remains a cherished part of Gujarati culinary heritage.
FAQs about Muthiya Recipe
What makes Methi Muthiya unique in Gujarati cuisine?
Methi Muthiya stands out due to its distinctive flavor profile, combining fresh fenugreek leaves (methi) and gram flour (besan). Its versatile preparation, either steamed or fried, adds to its popularity in Gujarati cuisine.
Can Methi Muthiya be made in advance?
Yes, Methi Muthiya can be prepared ahead of time and stored. This makes it convenient to incorporate into various dishes or enjoy it as a standalone snack when needed.
What are the health benefits of Methi Muthiya?
Methi Muthiya offers several health benefits, primarily attributed to the fenugreek leaves (methi) used in its preparation. Fenugreek is known for its anti-inflammatory properties, aids digestion, and may help regulate blood sugar levels.
What are the different ways to enjoy Methi Muthiya?
Methi Muthiya can be enjoyed in various ways. It pairs well with rotlas (thick rotis made from pearl millet or bajra flour), served alongside spicy or sweet chutneys, or as a complement to vegetable dishes like undhiyu.
Can Methi Muthiya be customized with additional ingredients?
Yes, Methi Muthiya can be customized according to personal preference. Additional ingredients such as grated bottle gourd, spinach, or other vegetables can be incorporated to enhance flavor and nutrition.
