Originally published in May 2018 this recipe has been updated with new photos and video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
♥ We LOVE to hear from you! Did you try this muthiya recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking The name “Muthia or Muthiya” comes from how this dish is made: by gripping the dough and molding it to make small oval dumplings. The dough can also be shaped into bigger cylindrical croquettes, steamed, and sliced before pan frying. Muthiyas are also added to the traditional Gujarati Undhiyu, a delicious vegetable casserole dish. My favorite is Dudhi Methi nu Muthiya with dudhi (also known as Lauki, bottle gourd, or calabash) and methi (fenugreek leaves fresh or frozen). With its mild taste, Dudhi is also used to make delicious desserts like Dudhi Halwa or Dudhi Basundi. Instead of shaping it into individual Muthiya, I add some water to the dough to make a thick batter and then spread it onto greased plates before steaming the, just like Dhokla or Kothimbir Vadi. After steaming, cut the dough into smaller pieces before pan-frying them in an earthy tempering for soft and moist muthiya. Although I am using an Instant Pot to steam them you can always use a stovetop steamer! ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
