Undhiyu recipe | how to Gujarati undhiyu | kathiyawadi undhiyu


Undhiyu is a traditional Gujarati dish made with a combination of vegetables and fenugreek dumplings cooked with the special masala. it is made during auspicious family occasions, festivals and more importantly during the kite festival in Gujarat known as Uttarayan. It is quite a time consuming but very easy to make the recipe. Enjoy undhiyu with puri for mohanthal for lunch or dinner.

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Recipe card for undhiyu

Nehas Cook Book
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course curry
Cuisine Indian


For methi muthiya

  • 1.5 cup methi leaves
  • ½ cup coriander leaves
  • ½ cup gram flour
  • ½ cup coarse wheat flour
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 2.5 tsp sugar
  • ¼ tsp baking soda
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 2 tsp lemon juice
  • 3 tbsp oil
  • 1 tbsp water
  • Oil for deep frying

For Masala

  • ¼ cup peanuts
  • 2 tbsp sesame seeds
  • Salt to taste
  • 3 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp lemon juice
  • ½ cup coriander leaves

For undhiyu

  • ½ cup purple yam kand
  • ½ cup sweet potatoes
  • 1 raw banana
  • 5 small rigan
  • 5 small potatoes
  • 4 green chilli
  • ¾ cup oil
  • 1 tsp cumin seeds
  • ½ tsp carom seeds
  • 2 dry red chilli
  • 1 inch cinnamon
  • 1 star anise
  • 3 cloves
  • 1 bay leaf
  • Pinch of hing
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 1 cup surti papdi
  • 1 cup fresh tuvar dana
  • ½ cup green peas
  • 2 chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • ¾ cup water
  • 2 tsp tamarind pulp
  • 1 tbsp sugar
  • 1 tsp garam masala

For tadka

  • 4 tbsp oil
  • 1 tbsp kashmiri red chilli powder


Making Muthia:

  • In a mixing bowl, add methi leaves, coriander leaves, wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well.
  • Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
  • Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
  • Fry muthiya on medium flame till it becomes crispy and brown.

Making Masala

  • In a mixture jar, add peanuts, sesame seeds, salt, red chili powder, turmeric powder, and coriander powder. Grind into a coarse mixture.
  • Now add ginger paste, garlic paste, coriander leaves, and lemon juice. Mix well.
  • Masala is ready.

Making Undhiyu Recipe:

  • Fry purple yam (kand) and sweet potatoes on medium flame.
  • Now fry raw banana pieces on medium flame. Keep all fried vegetables aside.
  • Make a cross ‘+’ sign at the upper part of the baby eggplant, potatoes, and green chili. Stuff the center with prepared masala.
  • Add remaining masala and fried veggies.
  • Heat oil in a pan, add cumin seeds, ajwai, dry red chili, cinnamon, cloves, bay leaf, star anise, and a pinch of hing.
  • Now add chopped ginger and garlic. Sauté for a minute.
  • Add surti papadi, tuvar dana, and green peas. Cover and cook vegetables till it slightly cooked and become soft.
  • Add chopped tomatoes and salt. Cook tomatoes till it becomes slightly soft.
  • Now add turmeric powder, red chili powder, and coriander powder. Mix well.
  • Add stuffed veggies and masala coated veggies on the surface of papadi and dana layer.
  • Now add masala coated fried veggies on the layer of stuffed veggies.
  • Add water and cover and cook undhiyu on low flame for 15-20 minutes.
  • Then add tamarind pulp, sugar, and garam masala. Mix well.
  • Add stuffed chilies and muthiya. Cover and cook for 5 minutes so all flavored absorb in muthiya.
  • Now in a pan, heat oil. When the oil is heated switch off the flame and add red chili powder. Immediately pour tadka on undhiyu. Mix well.
  • Garnish with coriander leaves and serve undhiyu with puri or paratha.


  • To remove the bitterness of methi, add salt into methi leaves and keep it aside for 10 minutes.
  • Fry muthiya on medium flame.
  • Fry kand and sweet potatoes on medium flame till it becomes crispy from outside.
  • Grind masala into a coarse powder.  
  • cover and cook undhiyu vegetables on low flame.
  • cover and cook muthiya in undhiyu so it will absorb all flavors from the masala.



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