Muthiya / Muthia - 4 Easy Recipes • Eat Write Create

Muthiya / Muthia – 4 Easy Recipes

Srujal March 25, 2022 Food Recipes 0

Muthiya / Muthia is traditional Gujarati (Indian) dish. It can also be eaten as light lunch / dinner. For people who are not familiar with this dish, Muthiya are basically vegan nuggets or vegan sausages. They can be steam cooked or fried. This article has four different recipes of Muthiya.

First recipe is of steam cooked traditional Muthiya.
Second recipe is of steam cooked quinoa Muthiya.
Third recipe is of fried methi (fenugreek) Muthiya.
Fourth recipe is of Muthiya made from the leftovers.

All these Muthiya recipes are tried, tasted, and loved in our family. Please enjoy reading this article and try out these recipes.

Click the links below to go directly to the recipes –

Traditional steam cooked Muthiya Recipe
Steam cooked Quinoa Muthiya Recipe
Fried Fenugreek Muthiya Recipe
Steam Cooked Muthiya Recipe from leftovers

Muthiya / Muthia as a Meal or Snack?

Muthiya can be eaten as-is as a wholesome meal or a snack. It can also be eaten with yogurt or tomato ketchup or cilantro (coriander) chutney or mint cilantro (coriander) chutney on side. Muthiya can be eaten as snack along with your favorite hot beverage (tea or coffee).

Click the link below to know Cilantro / Coriander Chutney Recipe

Cilantro / Coriander Chutney Recipe

Click the link below to know Mint – Coriander/Cilantro Chutney Recipe –

Mint – Coriander/Cilantro Chutney Recipe

Same Muthiya can be used to prepare Undhiyu. Click the link below to know Undhiyu Recipe –

Undhiyu Recipe

Muthiya / Muthia as a scrumptious Salad

Muthiya are amazing add-on nuggets for salads. Make nutritious mixed greens, onions, cucumber, bell pepper (capsicum), and carrot salad. Add Muthiya to this salad. Drizzle your choice of salad dressing. This will make very nutritious and scrumptious Salad.

Cooking Technique and Equipment Necessary to cook Muthiya / Muthia

To make fried Muthiya all you need is a deep dish or a food processor to make a dough and a fryer. To make steam cooked Muthiya, you need a deep dish or a food processor to make a dough and one of the following equipment.

Pressure cooker without whistle, Muthiya making stand with stainless steel or aluminum dish with holes in it for steam cooking.

2. Deep pot with Muthiya making stand with stainless steel or aluminum dish with holes in it for steam cooking and a tight lid. If you do not have a tight lid. You can use a regular lid and put a weight on it while cooking.

3. If you do not have Muthiya making stand with dish, you can use deep pot or a pan with a metal coaster or a stand and a stainless steel or aluminum dish or a strainer with a tight lid. If you do not have a tight lid, you can use a regular lid and put a weight on it while cooking.

Recipe 1 – Steam Cooked Traditional Muthiya Recipe

Traditional Gujarati (Indian) Muthiya are made with Indian vegetable called bottle gourd also known as dudhi or long flowered gourd or long gourd or lauki. This vegetable is available in all the Indian and ethnic store around the world.

If you do not have bottle gourd, you can use zucchini or banana / yellow squash or carrots or onions or spinach or any squash or green leafy vegetable of your choice. You can also use mix of all these vegetables or any one of these vegetables or combination of any of these vegetables to make delicious traditional muthiyas.

Preparation and Cooking Time – 30 minutes

Necessary Ingredients

about 4 cups of wheat flour (regular roti flour)
1/2 cup of besan (gram flour or chickpea flour) – (this besan flour is optional)
2 – 4 teaspoon of red chili powder (or more depending on how spicy you want)
1 teaspoon of turmeric powder
1 teaspoon cumin-coriander powder (optional)
2 – 3 cups of washed, shredded, and chopped vegetables of your choice. I have used shredded zucchini and finely chopped kale and spinach. Traditionally shredded bottle gourd is used to make traditional Gujarati Muthiyas.
Salt according to taste
2 teaspoons of methiya masala or achaar (Indian pickle) masala (adding this masala is optional) (methiya masala is mixture of salt, chili powder, coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), mustard seeds (sarson), fenugreek seeds (methi), and cumin seeds (jeera))
1 teaspoon of grated ginger (optional)
1 teaspoon of grated garlic (optional)
1/2 teaspoon of lemon juice
2 teaspoon of sugar (sugar is optional)
1 teaspoon of mustard seeds
1 teaspoon of sesame seeds
1 teaspoon of ajwain (aka carom seeds – optional)
5-6 curry leaves
cooking oil of your choice
Water

How to make traditional Gujarati Muthiya / Muthia?

In a deep bowl take wheat flour and besan (gram flour or chickpea flour – besan is optional), add washed, shredded, and chopped vegetables of your choice (I have used shredded zucchini and finely chopped kale and spinach), turmeric, salt, cumin-coriander powder, chili powder, carom seeds (aka ajwain – optional), grated ginger, grated garlic, methiya or achaar (Indian pickle) masala (optional), sugar (optional), lemon juice, and 1 table spoon of cooking oil.

Now mix all the ingredients together thoroughly. At this stage taste the mix, if you think any of the spices or salt is less then add some more and adjust according to your taste.

The vegetables especially squashes have their own water content, but if necessary add water little by little and make a semi tight dough.
Take a teaspoon of cooking oil in your hand and knead the dough properly.

Now take a big a lump of dough and roll them into long cylindrical rolls with your hands. Repeat the same step with the whole dough.
Now take the steam cooking equipment and grease the metal dish with a little bit of cooking oil.

Put the cylindrical dough rolls on this dish as shown in the picture.

If you are using pressure cooker without whistle, add about an inch or two of water in the bottom of the pressure cooker. Then place the steam cooking Muthiya stand in it. Close the pressure cooker lid and let it cook for the total of 10 – 15 minutes. Switch off the cooking stove. Once the pressure is released open the lid immediately.
If you are using a regular pot or pan to cook muthiya, add about 2 inches of water in the bottom of the pot or pan. Then place the steam cooking Muthiya stand in it. Close the lid and put a weight on the lid. Let it steam cook for 20 – 30 minutes.
To check whether the muthiya is cooked properly or not, poke the muthiya rolls with a knife or a fork. It should come out clean if it is thoroughly cooked.
Let the steam cooked muthiya rolls cool down to room temperature.

Once these muthiya rolls have cool down, cut the rolls into small pieces.
If you are on a diet, you can eat these muthiya as-is without adding oil tempering to it or with the dips like yogurt, ketchup, cilantro chutney, or mint cilantro chutney.
If you do not want to avoid 2 table spoons of oil tempering, then take a deep pan.

Add 2 table spoons of cooking oil, add about a teaspoon of mustard seeds, sesame seeds, and washed curry leaves and cook it on medium flame. Once the tempering is sizzling ready, add the cut muthiya pieces to the tempering.
Stir these muthiyas with the tempering with a flat spatula. Roast them and keep them stirring until they turn golden brown in color.

Delicious muthiyas / muthias are ready to eat / serve.
These muthiyas can be stored in the refrigerator for 2-3 days and can be reheated and eaten.

Recipe 2 – Steam Cooked Quinoa Muthiya Recipe

Steam cooked quinoa muthiya are the scrumptious and wholesome meal. It is one pot meal that has all the nutrients in one dish. It is a dish full of protein, carbohydrates, good fat, fibers, and vitamins.

Steam cooked quinoa recipe is very much similar to traditional muthiya recipe. To make quinoa muthiyas / muthias you need, 1 cup of boiled quinoa, and your choice of vegetables. You can use your choice of quinoa. I have used white quinoa for this recipe. You can use your choice of shredded vegetables like bottle gourd (also known as dudhi or long flowered gourd or long gourd or lauki) or zucchini or banana / yellow squash or carrots or onions or spinach or any squash or green leafy vegetable of your choice. You can also use a mix of all these vegetables or any one of these vegetables or combination of any of these vegetables to make delicious muthiyas.

Preparation and Cooking Time – 30 minutes

Necessary Ingredients

about 4-5 cups of wheat flour (regular roti flour)
1 cup of boiled quinoa
2 – 4 teaspoon of red chili powder (or more depending on how spicy you want)
1 teaspoon of turmeric powder
1 teaspoon of cumin-coriander powder (optional)
2 cups of washed, shredded, and chopped vegetables of your choice. I have used shredded zucchini and finely chopped kale and spinach, but you can use shredded bottle gourd or banana squash or carrots or onions or combination of all these vegetables according to your choice. Traditionally shredded bottle gourd is used to make Muthiyas.
Salt according to taste
2 teaspoons of methiya masala or achaar (Indian pickle) masala (adding this masala is optional) (methiya masala is mixture of salt, chili powder, coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), mustard seeds (sarson), fenugreek seeds (methi), and cumin seeds (jeera))
1 teaspoon of grated ginger (optional)
1 teaspoon of grated garlic (optional)
1 teaspoon of ajwain (aka carom seeds – optional)
1/2 teaspoon of lemon juice
2 teaspoon of sugar (sugar is optional)
1 teaspoon of mustard seeds
1 teaspoon of sesame seeds
5-6 curry leaves
cooking oil of your choice
Water

How to make quinoa Muthiya / Muthia?

In a small pot add about 1 – 2 cups of water and add about half cup of quinoa grains to it. Let it cook at medium flame. Once you see tail like things coming out of quinoa, they are cooked and ready to be eaten.
In a deep bowl take wheat flour, boiled quinoa, add washed, shredded, and chopped vegetables of your choice (I have used shredded zucchini and finely chopped kale and spinach), turmeric, salt, cumin-coriander powder (optional), chili powder, ajwain (also known as carom seeds – optional), grated ginger, grated garlic, methiya or achaar (Indian pickle) masala (optional), sugar (optional), lemon juice, and 1 table spoon of cooking oil.

Now mix all the ingredients together thoroughly. Taste the mix and adjust the spices or salt according to your taste.

The vegetables especially squashes have their own water content, but if necessary add water little by little and make a semi tight dough.
Take a teaspoon of cooking oil in your hand and knead the dough properly.

Now take a big a lump of dough and roll them into long cylindrical rolls with your hands. Repeat the same step with the whole dough.
Now take the steam cooking equipment and grease the metal dish with a little bit of cooking oil.

Put the cylindrical dough rolls on this dish as shown in the picture.

If you are using pressure cooker without whistle, add about an inch or two of water in the bottom of the pressure cooker. Then place the steam cooking Muthiya stand in it. Close the pressure cooker lid and let it cook for the total of 10 – 15 minutes. Switch of the cook top. Once the pressure is released open the lid immediately.
If you are using a regular pot or pan to cook muthiya, add about 2 inches of water in the bottom of the pot or pan. Then place the steam cooking Muthiya stand in it. Close the lid and put a weight on the lid. Let it steam cook for 20 – 30 minutes.
To check whether the muthiya is cooked properly or not, poke the muthiya rolls with a knife or a fork. It should come out clean if it is thoroughly cooked.
Let the steam cooked muthiya rolls cool down to room temperature.

Once these muthiya rolls have cool down, cut the rolls into small pieces.
If you are on a diet, you can eat these muthiya as-is without adding oil tempering to it or with the dips like yogurt, ketchup, cilantro chutney, or mint cilantro chutney.
If you do not want to avoid 2 table spoons of oil tempering, then take a deep pan.

Add 2 table spoons of cooking oil, add about a teaspoon of mustard seeds, sesame seeds, and washed curry leaves and cook it on medium flame. Once the tempering is sizzling ready, add the cut muthiya pieces to the tempering.
Stir these muthiyas with the tempering with a flat spatula. Roast them and keep them stirring until they turn golden brown in color.

Delicious quinoa muthiyas / muthias are ready to eat / serve.
These muthiyas can be stored in the refrigerator for 2-3 days and can be reheated and eaten.

Recipe 3 – Fried Methi (Fenugreek) Muthiya Recipe

Fried Methi (Fenugreek) Muthiya are extremely delicious snack / appetizers. It is very easy to cook them and can be used as a travel meal / snack too. These muthiyas can also be used to make traditional Guajarati dish called undhiyu. They do not go bad in short time.

Preparation and Cooking Time – 30 minutes

Necessary Ingredients

2 – 3 cups of wheat flour (regular roti flour)
1/2 cup of besan (gram flour or chickpea flour) – (this besan flour is optional)
2 – 4 teaspoon of red chili powder (or more depending on how spicy you want)
1/2 teaspoon of turmeric powder
1 teaspoon cumin-coriander powder (optional)
1 and 1/2 cup of washed and finely chopped fenugreek leaves (Methi leaves)
Salt according to taste
2 teaspoons of methiya masala or achaar (Indian pickle) masala (adding this masala is optional) (methiya masala is mixture of salt, chili powder, coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), mustard seeds (sarson), fenugreek seeds (methi), and cumin seeds (jeera))
1 teaspoon of grated ginger (optional)
1 teaspoon of grated garlic (optional)
1/2 teaspoon of lemon juice
2 teaspoon of sugar (sugar is optional)
cooking oil of your choice
Water

How to make Fired Methi (Fenugreek) Muthiya?

In a deep bowl take wheat flour and besan (gram flour or chickpea flour), add chopped fenugreek (Methi) leaves, turmeric, salt, cumin-coriander powder, chili powder, grated ginger, grated garlic, methiya or achaar (Indian pickle) masala (optional), sugar (optional), lemon juice, and 1 table spoon of cooking oil.
Now mix all the ingredients together thoroughly. Taste the mix and adjust the spices according to your taste.

Start adding water little by little to the mixture and make a semi tight dough.

Now grease your palms with the cooking oil and roll the small lump of dough between your palms, press with your fingers, and make it oval shaped as shown in the picture.
Heat the cooking oil in the frying pan on a medium flame.
Once the oil is ready, deep fry the Muthia /Muthiya 4-5 at a time in your frying pan until they turn golden brown in color.
Transfer the fried Muthia on a dish or a plate lined with tissue paper, so the extra oil will be soaked by the tissue paper.
Once the Muthias / Muthiyas are ready, let them cool down and they are ready to eat or store them in the air tight container.
You can prepare the fried Muthiyas in advance and store them in the refrigerator for 5-6 days.
You can use this Muthiya to make delicious Undhiyu too.

Recipe 4 – Muthiya from Leftovers

Healthy and delicious muthiyas can be made from whatever leftovers you have at home. You can use leftover rice, lentils, or cooked vegetables (like cabbage, carrots, any squashes). A wholesome and delicious meal – muthiya can be made out of these leftovers.

In addition to leftovers you can add any vegetables you have at home. You can use bottle gourd or zucchini or banana / yellow squash or carrots or onions or spinach or any squash or green leafy vegetable of your choice.

Preparation and Cooking Time – 30 minutes

Necessary Ingredients

1 cup of rice – (if you have leftover rice)
if you are using left over vegetables then smash them well and add a cup of smahsed cooked vegetables
1 cup of lentils – if you have leftover lentils (if you are using curried lentils do not use water to knead the dough)
about 4 cups of wheat flour (regular roti flour) adjust the amount of flour according to your need
2 – 4 teaspoon of red chili powder (or more depending on how spicy you want)
1 teaspoon of turmeric powder
1 cup of washed, shredded, and chopped vegetables of your choice. (if you do not have any vegetable, you can make muthiyas with just the leftovers and wheat flour)
Salt according to taste
2 teaspoons of methiya masala or achaar (Indian pickle) masala (adding this masala is optional) (methiya masala is mixture of salt, chili powder, coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), mustard seeds (sarson), fenugreek seeds (methi), and cumin seeds (jeera))
1 teaspoon of cumin coriander powder (optional)
1 teaspoon of grated ginger (optional)
1 teaspoon of grated garlic (optional)
1/2 teaspoon of lemon juice
2 teaspoon of sugar (sugar is optional)
1 teaspoon of mustard seeds
1 teaspoon of sesame seeds
5-6 curry leaves
cooking oil of your choice
Water

How to make traditional Gujarati Muthiya / Muthia?

In a deep bowl take wheat flour, leftovers of your choice, add washed, shredded, and chopped vegetables of your choice (optional), turmeric, salt, chili powder, cumin coriander powder (optional), grated ginger, grated garlic, methiya or achaar (aka Indian pickle) masala (optional), sugar (optional), lemon juice, and 1 table spoon of cooking oil.

Now mix all the ingredients together thoroughly. Taste the mix and adjust the spices according to your taste.

The vegetables especially squashes have their own water content, besides if you are using lentils or curried vegetables or lentils they will have their own water content. So first knead the dough first without water. If necessary add water little by little and make a semi tight dough.
Take a teaspoon of cooking oil in your hand and knead the dough properly.

Now take a big a lump of dough and roll them into long cylindrical rolls with your hands. Repeat the same step with the whole dough.
Now take the steam cooking equipment and grease the metal dish with a little bit of cooking oil.

Put the cylindrical dough rolls on this dish as shown in the picture.

If you are using pressure cooker without whistle, add about an inch or two of water in the bottom of the pressure cooker. Then place the steam cooking Muthiya stand in it. Close the pressure cooker lid and let it cook for the total of 10 – 15 minutes. Switch off the cook top. Once the pressure is released open the lid immediately.
If you are using a regular pot or pan to cook muthiya, add about 2 inches of water in the bottom of the pot or pan. Then place the steam cooking Muthiya stand in it. Close the lid and put a weight on the lid. Let it steam cook for 20 – 30 minutes.
To check whether the muthiya is cooked properly or not, poke the muthiya rolls with a knife or a fork. It should come out clean if it is thoroughly cooked.
Let the steam cooked muthiya rolls cool down to room temperature.

Once these muthiya rolls have cool down, cut the rolls into small pieces.
If you are on a diet, you can eat these muthiya as-is without adding oil tempering to it or with the dips like yogurt, ketchup, cilantro chutney, or mint cilantro chutney.
If you do not want to avoid 2 table spoons of oil tempering, then take a deep pan.

Add 2 table spoons of cooking oil, add about a teaspoon of mustard seeds, sesame seeds, and washed curry leaves and cook it on medium flame. Once the tempering is sizzling ready, add the cut muthiya pieces to the tempering.
Stir these muthiyas with the tempering with a flat spatula. Roast them and keep them stirring until they turn golden brown in color.

Delicious muthiyas / muthias are ready to eat / serve.
These muthiyas can be stored in the refrigerator for 3 – 4 days and can reheated and eaten.

Tips

The recipes above are elaborate but are very easy. Please try and make this dish for your family.
Muthiya make an amazing school lunch / snack for your kids.
To make steam cooked muthiya softer, people add a pinch of baking soda while mixing all the ingredients in the first step of the recipes above. But I avoid adding baking soda. Instead, I prefer to add more shredded squash as mentioned in the recipes above.

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Muthiya / Muthia – 4 Easy Recipes