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Gujarati muthiya recipe | moong dal muthiya | how to make muthia

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 4 hours 35 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4

Ingredients
 

  • 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

Instructions

  • 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 mixtures and shape it 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 with 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 chilli and sauté for 2 minutes.
  • Then add sliced muthiyas and stir fry for 2-3 minutes.
  • Garnish with coriander leaves and serve hot.

Notes

  • 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 steamed.