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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.