muthiya | methi muthiya | gujarati muthiya | muthiya recipe
Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish.
Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the traditional method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya, veg muthia.
Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.
Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added.
cabbage and methi muthiya
The other Gujarati dishes on the blog are:
Gud Papdi, Khandvi, Methi khakra, Tri-colour dhokla, Oats dhokla,
Cabbage Methi Muthiya
Ingredients:
- 1 cup besan
- 1 cup wheat flour
- 1/2 cup semolina
- 1 cup cabbage grated
- 1 onion grated
- 1 bunch fenugreek finely chopped
- ginger chilly paste ( 2 chilly and a inch of ginger)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- asafoetida
- 1 teaspoon sugar
- salt
- 2 tablespoon oil
- 1 tablespoon curd
- 1/4 teaspoon soda
- 1 teaspoon sesame
Seasoning:
- 1 tablespoon oil
- 1 teaspoon mustard
- asafoetida
- turmeric powder
- 1 teaspoon sesame
- a few curry leaves
Equipment:
steamer, cooking pan, ladle, spoon, steaming pan
Method:
- Grate the cabbage.
- Grate the onion.
- Cut the methi leaves and wash it well. Put it in a colander for sometime.
- Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
- Squeeze the water from the grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly. Knead it to form a dough.
- Make them into four rolls of elongated shape.
- Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
- Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
- Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.
Cabbage and Methi Muthiya
Ingredients
Method
- Grate the cabbage.
- Grate the onion.
- Cut the methi leaves and wash it well. Put it in a colander for sometime.
- Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
- Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
- Make them into four rolls of elongated shape.
- Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
- Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
- Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.
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