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Steamed Vegetable Muthia

Updated: Jul 9, 2020

This popular tea time snack from Gujarat, India is simple yet yummy! Depending on what's in stock in your local grocery store or in your fridge, you can put together vegetables of your choice and create a light lunch or satisfying dinner, with chutney or chai!

Makes 4 servings


For Muthia:

  • 1 cup whole wheat flour

  • 1/2 cup rice flour

  • 1/2 cup gram flour

  • 1 cup wheat germs, coarse ground wheat flour, or bulgar wheat

  • 1 medium opo squash

  • 1 carrot

  • 1/2 small cabbage

  • 1 small onion

  • 1 cup fenugreek leaves

  • 10 cloves garlic

  • 1 2-inch ginger

  • 2 green chili

  • 1/2 cup yogurt

  • 2 tbsp red chili powder

  • 2 tbsp cumin-coriander powder

  • 1 tbsp brown sugar

  • 2 lemons

  • 2 tsp baking powder

  • Salt to taste

For tempering and garnishing:

  • 4 tbsp oil

  • 1 tbsp mustard seeds

  • 1 tsp fenugreek seeds

  • 10 curry leaves

  • 1 tbsp asafoetida

  • 1 tbsp red chili powder

  • 4 tbsp sesame seeds

  • 2 tbsp shredded coconut (fresh or dried)

  • 1/2 cup freshly chopped cilantro


  1. Peel opo squash and coarsely shred it. Shred carrot and finely chop onions and cabbage. Mince ginger, garlic, and chili.

  2. In a large mixing bowl, add all the flours. Add brown sugar, salt, red chili powder, and cumin-coriander powder. Mix well.

  3. Add chopped and shredded vegetables. Add garlic, ginger, and chili. Add yogurt and mix well.

  4. Warm-up 1/4th cup of water and add juice from the two lemons to it. Then add baking powder and stir. Add this to the vegetable-flour-yogurt dough. Mix well.

  5. The dough will be firm initially. Cover and let it sit for 10 mins. The vegetable will release some water, so mix it well again. It should now have a cookie dough-like consistency.

  6. Using a steamer of your choice (Instant Pot or stovetop), spread the dough into a 1-inch thick layer onto the steamer tray.

  7. Cover and steam on high for 20 minutes. Remove the tray and let it cool. Cut into small 1-inch squares.

  8. In a large skillet, heat up the oil for tempering. Add mustard and fenugreek seeds. Let them pop! Add asafoetida, curry leaves, and red chili powder.

  9. Add the cut muthiya pieces and the sesame seeds to the skillet and stir well. Grill on low heat for 5 minutes.

  10. Garnish with shredded coconut and cilantro. Serve hot with cilantro chutney or with yogurt. Enjoy!

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