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Muthiya Gujarat Famous Snacks

There are many distinct kinds of snacks, both sweet and savoury, in Gujarati cuisine. Gujaratis appreciate “Muthiya” as much as other meals among the many famous Gujarati foods and snacks. The word “Muthi,” which means fist and refers to the “gripping motion” of our hands, which is exactly how this snack is made, is the root of the phrase “Muthiya,” which is mostly vegan in nature. This popular Gujarati dish is often referred to as “Velaniya” or “Vaataa.”

If the pan-frying is skipped, Muthiya makes a fantastic dinner for individuals who are worried about their health. Some of the other forms include using spinach, fenugreek, amaranth, or even bitter gourd.

Because it is both juicy and fluffy on the inside and golden and crispy on the outside, no one can ever say no to a bowl of Muthiya.

Best served with a dash of ketchup or mint-coriander chutney. These include whole wheat flour (atta), Bajra atta manufactured from pearl millet, and Jowar atta made from sorghum. 


Ingredients: Oil, grated coconut, water, coriander leaves

For Muthiya dough: Gram flour(besan), water, baking soda, fenugreek leaves, sugar, salt, oil, rava or sooji, sesame seeds, turmeric, coriander powder, cumin powder, red chilli powder, lemon, ginger-garlic paste.

For steaming: Oil, mustard seeds, white sesame seeds, asafoetida(hing), curry leaves.

Step 1: Mix each of the dough’s ingredients, excluding the water, thoroughly. You should allot 15 to 20 minutes for this.

Step 2: Make a smooth dough by adding water.

Step 3: Please be aware that the amount of water to add will vary depending on the water content of the fenugreek leaves. Therefore, bear this in mind and add more water as necessary.

Step 4: Make sausage-shaped rolls with the remaining dough, and put them in a greased dish or pan.

Step 5: To cook these rolls, steam them for 17 to 20 minutes.

Step 6: Slice the steamed rolls when they are lukewarm or cool.

Step 7: Oil should be heated in a frying pan or kadai for the tempering (wok). Add the curry leaves, asafoetida, mustard seeds, and white sesame seeds.

Step 8: Stir and cook the mustard until it begins to crackle.

Step 9: Incorporate the sliced, steaming Muthia. For two to three minutes, mix and sauté.

Step 10: Turn off heat and serve warm with chopped coriander leaves and shredded coconut as a garnish.

Step 11: With the remaining dough, form little, long, cylindrical rolls.

Step 12: In a kadai or frying pan, preheat the oil for shallow or deep frying.

Step 13: Fry the Muthia rolls in hot oil or shallow oil until crisp and golden.

Step 14: To drain the extra oil, place them on kitchen towels.

Step 15: Serve hot with your choice of sweet or sour chutney.


  • Add some gramme flour if the dough starts to stick (chickpea flour).
  • Don’t steam the Muthia too much. They might get dry.


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