Muthiya is a classic Gujarati snack made with grated bottle gourd, whole wheat flour, besan, and spices. The dough is shaped by hand (“muthi”) and steamed, then tempered for flavor. It is healthy, light on the stomach, and perfect for breakfast or evening tea.
Ingredients
For Muthiya Dough
- Grated bottle gourd (lauki) – 1 cup
- Whole wheat flour – ½ cup
- Besan (gram flour) – ½ cup
- Suji (optional) – 2 tbsp
- Green chilli-ginger paste – 1 tsp
- Turmeric – ¼ tsp
- Red chilli powder – ½ tsp
- Ajwain or sesame seeds – ½ tsp
- Coriander leaves – 2 tbsp (chopped)
- Salt – as needed
- Oil – 1 tbsp
- Baking soda – a pinch (optional)
For Tempering
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Sesame seeds – 1 tsp
- Curry leaves – few
- Green chillies – 2 (slit)
Preparation
Make the Dough
Start by washing, peeling, and grating fresh bottle gourd (dudhi). Once grated:
- Lightly squeeze the water from the grated bottle gourd.
- Do not remove all the moisture. The natural water content helps in binding the dough and enhances softness.
- Keep the squeezed water aside — you may use it later if required.
In a large mixing bowl, combine:
- Whole wheat flour
- Besan (gram flour)
- Suji (semolina)
- Turmeric powder
- Red chili powder
- Coriander powder
- Finely chopped green chilies
- Grated ginger
- Salt
- A small amount of oil
Mix the dry ingredients first to distribute the spices evenly.
Now add the grated bottle gourd and mix everything together. Begin kneading gently.
Important Tip:
Add the reserved bottle gourd water only if needed. The dough should be soft but not sticky. It should hold shape when pressed but remain slightly moist.
Do not add too much water at once. Gradually adjust the consistency. The final dough should feel similar to soft chapati dough but slightly looser.
If using fruit salt or baking soda (optional), add it at the end and mix gently without over-kneading.
Shape into Muthia Rolls
Grease your palms lightly with oil.
Take a portion of dough and shape it into cylindrical log-shaped rolls using your hands. Traditionally, the dough is pressed using the fist (muthi), which gives the snack its name.
Make medium-thick logs, ensuring they are evenly shaped so they cook uniformly during steaming.
Place the shaped rolls on a greased steamer plate, leaving small gaps between them.
Steam the Muthia
Heat water in a steamer or pressure cooker (without whistle).
Once the water starts boiling:
- Place the steamer plate inside.
- Cover with a lid.
- Steam for 20–25 minutes on medium heat.
Avoid opening the lid frequently, as steam escape affects texture.
To check doneness:
- Insert a knife or toothpick into the roll.
- If it comes out clean, the muthia is cooked.
Turn off the heat and allow the rolls to cool slightly before slicing. Cooling helps them firm up and makes cutting easier.
Cut into medium-thick slices using a sharp knife.
Tempering and Sauteing
Tempering enhances the flavor and gives the muthia a slightly crispy outer layer.
Heat oil in a wide pan. Once hot:
- Add mustard seeds and allow them to splutter.
- Add cumin seeds.
- Add sesame seeds and let them crackle.
- Add curry leaves and slit green chilies.
Let the tempering become aromatic.
Now gently add the steamed muthia pieces into the pan.
Toss carefully to coat them evenly with the tempering.
Saute on medium flame for 5–7 minutes until:
- The edges become slightly crisp.
- The outer surface turns light golden.
- The inside remains soft and moist.
Do not over-stir to avoid breaking the pieces.
Serving Suggestions
- Serve hot with green chutney or sweet tamarind chutney.
- Can be enjoyed as breakfast, evening snack, or lunchbox item.
- Pairs well with tea.
Tips
- If bottle gourd releases more water, reduce added water.
- Add methi (fenugreek) leaves for extra flavor.
- For crispier muthiya, shallow fry after tempering.
- Wheat flour makes it soft; suji makes it firm—adjust as per preference.
Variations
- Methi Muthiya – Add fresh methi leaves.
- Palak Muthiya – Replace bottle gourd with spinach.
- Baked Muthiya – Bake at 180°C for a healthier version.
- Jowar/Bajra Muthiya – Replace part of wheat flour for a millet version.
Health Benefits
- Bottle gourd supports digestion and hydration.
- Steamed snack—very low oil.
- Good fiber and protein from besan and wheat flour.
- Suitable for evening snack, weight-loss friendly.