HomeBreakfast RecipesMuthiya recipe | moongdal muthiya | Gujarati muthia

Muthiya recipe | moongdal muthiya | Gujarati muthia

Muthiya is a traditional and healthy Gujarati snack. In this recipe, I’ve crafted a nutritious version of muthiya using moong dal, a blend of flours, assorted vegetables, and common spices. I’ve included various masala techniques and precise ingredient proportions to ensure consistently soft and flavorful Gujarati muthiya every time. With a generous shelf life, you can prepare and refrigerate this muthiya for later enjoyment. It’s not only delicious but also versatile, perfect for indulging in during tea-time, as a breakfast option, or as a light dinner paired with Green Chutney and masala chai. Give it a try and savor the goodness!

The key to making soft moongdal na muthiya at home are
  1. Firstly, to make a healthier version of muthia, I add moong dal to the muthiya dough. I simply grind the moong dal and soak the coarse powder in hot water. This technique reduces the soaking time of the moong dal.
  2. In the muthiya dough, I incorporate coarse wheat flour and besan for binding the mixture. Adding slightly coarse flour helps absorb water from the vegetables, resulting in a softer texture. Alternatively, you can use a combination of regular wheat flour and rava.
  3. Once all the ingredients are combined, they should be kneaded into a soft dough that is not too tight. While kneading, avoid adding extra water, as the water from the soaked dal powder and vegetables is sufficient to form the dough.
  4. Lastly, steam the muthiya for 12-15 minutes over a high-medium flame. Avoid over-steaming, as it can make the muthiya hard. Additionally, muthiya tastes best when coated with tempering and served hot.
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Recipe video

Muthiya recipe | moongdal muthiya | Gujarati muthia

Author Nehas Cook Book
4 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings


For moongdal na muthiya

  • ½ cup green moong dal
  • ½ cup hot water
  • ¼ cup curd
  • 2 tbsp oil
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Pinch of hing
  • ½ tsp ajwain
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp sesame seeds
  • 1 tbsp sugar
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • 1 cup grated dudhi
  • ½ cup grated carrot
  • ½ cup coriander leaves
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tbsp ginger-garlic paste
  • 1 cup coarse wheat flour
  • ¼ cup gram flour - besan

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp white sesame seeds
  • 8-10 Curry leaves
  • 2 chopped green chilli
  • ½ tsp sugar - optional
  • 2-3 tbsp water


  • In a mixing jar, add ½ cup of green moong dal and grind it into a coarse powder.
  • Transfer the ground mixture into a bowl and add ½ cup of hot water. Mix well and cover the mixture for 15 minutes.
  • In another mixing bowl, combine ¼ cup of curd and 2 tbsp of oil. Mix well, then add ½ tsp of turmeric powder, salt, 1 tsp of red chilli powder, 1 tsp of coriander powder, ½ tsp of garam masala, a pinch of hing, ½ tsp of ajwain, ½ tsp of cumin seeds, ½ tsp of fennel seeds, 1 tsp of sesame seeds, 1 tbsp of sugar, ¼ tsp of baking soda, and 1 tsp of lemon juice. Mix well.
  • Now that the dal powder has absorbed water and properly soaked, add it to the masala along with 1 cup of grated dudhi, ½ cup of grated carrot, ½ cup of coriander leaves, 1 tbsp of green chilli paste, 1 tbsp of ginger-garlic paste, 1 cup of coarse wheat flour, and ¼ cup of besan. Mix well and knead the mixture into a soft dough for muthiya.
  • Grease your palms and shape some of the mixture into cylinders.
  • Boil water in a steamer. Grease the steamer plate well with oil, then place the rolls on the steamer plate, leaving some gap between them for even cooking.
  • Close the lid and steam for approximately 12-15 minutes over high-medium heat.
  • After 15 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
  • Let it cool down for 10 minutes, then cut it into pieces.
  • Serve the steamed muthiya with oil and pickle masala, or for tempering, heat oil in a pan. Add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tbsp of sesame seeds, 10-12 curry leaves, and 2 chopped green chillies. Sauté for 2 minutes.
  • Add ½ tsp of sugar and 2-3 tbsp of water. Mix well to generate steam.
  • Add the muthiya pieces and mix well with the tempering. Cover and cook for 2-3 minutes.
  • Garnish with coriander leaves and serve hot.


  1. Grind dal into a coarse powder.
  2. Add hot water to soak the dal. The ratio of water to dal powder should be equal; do not add more water while soaking the dal powder.
  3. Yogurt and oil contribute to the softness of muthiya.
  4. Coarse wheat flour absorbs moisture in the muthiya mixture and imparts softness to the muthiya.
  5. Besan enhances the taste of muthiya, but do not increase its quantity.
  6. You can use regular wheat flour and rava instead of coarse wheat flour.
  7. Steam muthiya on high flame for 12-15 minutes.
  8. The addition of a little sugar and water into the tempering gives softness to the prepared muthiya.
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