Gujarati Muthiya
Steamed dumplings of bottle gourd, besan and flours, finished with a mustard-sesame tadka. A soft, wholesome Gujarati snack or light meal.
Muthiya are rolled dumplings of grated vegetable and flour that are steamed, then sliced and tempered in oil. The name comes from the way they are shaped by hand into a fist-sized roll. They can be enjoyed as a snack with tea, as a light dinner, or packed for travel because they keep well. The recipe works because the vegetable provides the moisture, so you never add water to the dough, and because steaming first keeps them soft inside while the final tadka adds a lightly crisp, nutty edge. Bottle gourd is the classic choice.
Method
- In a large bowl combine the grated bottle gourd with besan, wheat flour, rava, ginger-chilli paste, spices, sugar, lemon juice, salt, coriander and 1 tbsp oil.
- Knead into a soft, slightly sticky dough using only the moisture from the gourd. If too wet add a spoon of besan; if too dry add a splash of water.
- Rest the dough for 10 minutes, then grease your palms and shape it into 2 or 3 oval rolls about 2 inches thick.
- Grease a steamer plate and heat water in the steamer until it boils. Place the rolls on the plate.
- Steam on high for 20 to 25 minutes until a knife inserted in the centre comes out clean. Cool for 10 minutes.
- Cut the rolls into 1/2 inch thick slices.
- Heat 2 tbsp oil in a wide pan on medium heat; add mustard seeds, then sesame seeds, hing and curry leaves.
- Add the muthiya slices and toss gently for 3 to 4 minutes until light golden at the edges. Garnish with coriander and coconut.
Chef's tips
- Do not squeeze the grated gourd; its water binds the dough. Squeeze only if it is very watery.
- Cool the steamed rolls before cutting, or the slices will crumble.
- Add 1 tbsp curd to the dough for a softer, slightly tangy muthiya.
- Do not overtoss in the tadka; gentle turning keeps the slices intact.
What to serve it with
Serve warm with green chutney, tamarind chutney or plain tea. They also pair well with a bowl of kadhi.
Storage
Keeps in the fridge for 2 days. Steam the unsliced rolls ahead and do the tadka just before serving for the best texture.
Variations
- Use grated cabbage, spinach or leftover cooked rice instead of bottle gourd.
- Add a handful of fresh methi leaves for a bitter-fresh flavour.
- Skip the tadka and shallow fry the slices on a tawa until crisp.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why are my muthiya hard?
Too much flour or too little moisture makes them dense, and overcooking dries them out. Keep the dough soft and sticky, steam only until a knife comes out clean, and add a spoon of oil to the dough.
Can I make muthiya without a steamer?
Yes. Place a steel plate on a stand inside a large pot with water below, cover and steam. A pressure cooker without the whistle also works. Check doneness with a knife.
Can I use only besan?
You can, but the muthiya turn heavy and sticky. Combining besan with wheat flour and rava keeps them soft, holds the shape and gives a better bite.
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