Muthiya is a traditional and healthy Gujarati snack recipe. Moongdal muthiya is made with grounded and soaked green moong dal lentils mixed with some flour and spices. When all these ingredients are combined in a correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also. It is protein-rich, healthy, and prepared instantly if you have soaked moong dal. Do try this!
The key to making soft moongdal muthiya at home are:
- Firstly, I used green moong dal. You can use yellow moong dal or whole green moong instead.
- Do not add any water while grinding dal, also grind dal into a smooth and thick paste.
- Bhakhri no lot (coarse wheat flour) gives binding to muthiya. You can use regular wheat flour and fine rava instead.
- Add very little flour while binding muthiya dough. The dough should be very soft.
- Steam muthiya for 12-15 min on medium-high flame or till it becomes fluffy and properly cooked from inside.
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Recipe card for moongdal muthiya
- 1 cup green moong dal
- 4-5 green chilli
- 1 inch ginger
- 5-6 garlic cloves
- Salt to taste
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 1 tbsp sugar
- 1 cup coriander leaves
- 3 tbsp bhakhri no lot coarse wheat flour
- 1 tbsp oil
- 1/8 tsp or pinch of baking soda
- ½ lemon juice
For muthiya tempering
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 5-6 curry leaves
- 2 green chilli slits
- Wash and soak green moong dal for 3-4 hours in slightly hot water.
- Then remove soaked dal water and add dal into mixer jar with green chili, ginger, and garlic cloves. Without adding water grind it into a smooth and thick paste.
- Add grinded paste into mixing bowl, also add salt, cumin seeds, fennel seeds, turmeric powder, garam masala, chaat masala, sugar, coriander leaves, bhakhri no lot (coarse wheat flour), and oil.
- Cover and rest batter for 10-15 minutes.
- Add baking soda and lemon juice & mix in one direction.
- Now grease your palms and take some of the mixture and shape into cylinders.
- Boil water in a steamer. Grease the steamer plate well with oil. Then place the roll on the steamer plate.
- Leave some gap in between the rolls, so that it cooks properly.
- Close lid and steam for approx 12-15 minutes on high-medium heat.
- After 12 minutes, open the lid and insert the knife in muthiya, if it comes out clean then muthiya is properly steamed.
- Let it cool down for 10 minutes and cut it into pieces.
- Serve steam muthia with oil and pickle masala.
- Or For tempering, heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
- Then add sliced muthiyas and stir fry for 2-3 minutes.
- Garnish with coriander leaves and serve hot.
- add slightly hot water to decrease the soaking time of dal.
- grind dal into a smooth and thick batter.
- Bhakhri no lot (coarse wheat flour) gives binding to muthiya.
- oil gives softness to muthiya.
- rest batter for 10-15 minutes, so flour soaked properly.
- do not add more flour into the mixture, otherwise, muthiya becomes hard.
- steam muthiya for 12-15 min on high-medium flame.
- if the knife comes out clean then muthiya is properly steam.