Category Archives: Muthia

Lal Saag & Mooli Muthia/Savoury Steamed Dumplings of Amaranth Leaves & Mooli

Savoury Steamed Dumplings of Amaranth Leaves & Mooli

  • Servings: 2-3
  • Difficulty: easy
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Lal Saag & Mooli Muthiya







I am trying to incorporate more leafy vegetables in my daily diet. Spinach, fenugreek leaves, dill and amaranth leaves are staples with my vegetable seller. I really don’t know why I don’t buy more of them and am consciously trying to change that pattern.

It has been a long time since I have posted muthia recipe so here is another one from my repertoire which includes lal saag (amaranth leaves) and mooli along with its green leaves.

super delicious, low in fat and totally satisfying

Unlike some greens which tend to be delicate, amaranth leaves and their tender stems are quite hardy and so can withstand the extended steaming time required to cook these muthia.

I have ready muthia flour which I used along with some bajra atta (flour of pearl millet) and instant oats. If you want to try this recipe in your kitchen but don’t have the ready flour, you can use a mix of coarsely ground wheat flour and coarse semolina along with any other flour of your choice like bajra, jowar (sorghum) or ragi (finger millet).


2 Cups muthia flour

1 Cup bajra flour

1/2 Cup instant oats

500 Grams amaranth leaves

1 Large mooli

1-2 Tablespoons sesame seeds

1-2 Tablespoons paste of minced green chillies and ginger

1 Tablespoon Turmeric powder

1 Tablespoon oil

1 Teaspoon bicarbonate of soda (plain Eno)

Salt to taste


  1. Chop and wash the amaranth leaves. Include tender stems.
  2. Scrape, wash and finely grate the mooli.
  3. Chop and wash leaves of mooli.
  4. In a large mixing bowl, add the vegetables and remaining ingredients.
  5. Mix everything well with your hand.
  6. Continue mixing and bringing everything together. At this stage, if you feel that the ratio of vegetables is greater, add some more flour.
  7. Check for salt and add some if you feel the need.
  8. Form into 3-4″ oval shaped dumplings.
  9. Place the dumplings in a steamer and steam for about 30-45 minutes.
  10. Insert a toothpick or a knife and if it comes out clean, this means that the muthia are cooked.
  11. Take them off the heat and let them rest for 5 minutes before serving. If you try to take them out of the steamer when just cooked, they may break so you have to allow some rest time.
  12. Put the cooked muthia on a plate, slice them, drizzle some oil and enjoy hot with green or red chutney.


Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic

Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic









Statistics tell me that Panchkutiyu Shaak is one of the most viewed posts on Kooky Cookyng. While this is good to know, am not sure what the reason could be.

So here I am sharing with you another version of this famous Gujarati vegetable dish which is a bit different from the previous one I have posted.

a very healthy and delicious recipe which can become a dinner party scene stealer

For starters, panchkutiyu means five [vegetables] whereas this particular recipe uses seven different vegetables. Also unlike the other recipe, in this one green garlic is optional and I have added muthiya (although you can do away with them if you like).

can qualify as an easier, non-seasonal, version of undhiyu

This particular recipe can be cooked any time of the year using seasonal flat beans (papdi).

The following should be good enough for 4 people. Goes very well with rotis. Any leftover tastes even better.


250 Grams flat beans (papdi) of your choice

500 Grams purple yam

125 Grams potato

125 Grams sweet potato

125 Grams aubergine (any variety will do)

1 Bottlegourd

2 Cups shelled green peas

2 Cups freshly grated coconut

2 Cups fresh coriander

250 Grams green garlic (optional)

6 Muthiyas of your choice, steamed and sliced (optional)

2 Tablespoons oil

1 Tablespoon carom seeds (ajwain)

1 Tablespoon asafoetida

2 Tablespoons cumin powder

2 Tablespoons coriander powder

1 Tablespoon turmeric powder

2 Tablespoons minced chillies

2 Tablespoons minced ginger

1 Teaspoon bicarbonate of soda

Salt to taste


  1. First prepare the masala mixture. Chop and wash the coriander.
  2. Clean, chop and wash the green garlic (if using).
  3. Take a large mixing bowl in which you need to add the grated coconut, coriander leaves, garlic, cumin powder, coriander powder, turmeric powder, minced chillies, minced ginger and salt to taste.
  4. Mix this with a spoon or hands, whichever is easier. Set aside.
  5. Next, work on the vegetables. Top and tail the flat beans and split them open. If very long, you can snap them in two else leave them whole.
  6. Peel, cut and wash purple yam.
  7. Cut and wash potato.
  8. Cut and wash sweet potato.
  9. Peel, wash and cut bottle gourd.
  10. Wash and cut the aubergine.
  11. Mix the bicarbonate of soda and half of the coriander-coconut mix to the flat beans and set aside.
  12. Combine the remaining vegetables (purple yam, potato, sweet potato, green peas, bottle gourd and aubergine) and add the remaining coriander-coconut mix. Toss the vegetables around so that they are evenly coated with the masala.
  13. Take a large cooking pot which has a tight fitting lid.
  14. Place it on high heat and pour oil.
  15. Once the oil is hot, add the carom seeds. As soon as they start spluttering, add the asafoetida.
  16. Add the papdi and stir well.
  17. Next, add the remaining six vegetables and mix them with the papdi.
  18. Place the sliced muthiya on top of the vegetables.
  19. Pour two cups of water and cover the mouth of the pot with a foil so that steam doesn’t escape easily.
  20. Now cover with the tight fitting lid, lower heat and let the vegetables cook on very low heat for 2 hours. Do not open in between. The vegetables shouldn’t stick to the bottom as we have sealed the mouth of the pot plus added 2 cups of water plus the vegetables like bottle gourd and aubergine will release their own moisture.
  21. Once the vegetables start cooking, you will get the aroma.
  22. After 2 hours, take the cooking pot off the heat and let it sit for 15 minutes.
  23. Remove the lid and open the foil. Mix the muthiya with the vegetables and check for doneness.
  24. Serve hot.


  1. Cut the vegetables into large chunks so that they do not break or dissolve while cooking.
  2. If the vegetables are not fully cooked after two hours, put the foil and the lid back and cook for additional 15 to 20 minutes. If you feel the need to add more water at this stage, make sure that you add boiling water (not room temperature).


Undhiyu, The Surti Way

Undhiyu, The Surti Way









Undhiyu is a specialty of Gujarat cooked during the winter months. It is specially enjoyed during Makar Sankranti (also known as Uttarayana) which indicates the arrival of spring in India. This falls between 13th – 15th January each year.

In the state of Gujarat, 14th January is kite flying day and a meal of undhiyu, puri and matho is de rigueur ( a bit like turkey and Thanksgiving or haggis and Burns Supper).

For a vegetable-centric dish, undhiyu is pretty elaborate and requires you to start preparing either several days ahead or atleast one day before you plan to cook.

The basic components are purple yam, green garlic, sweet potato, baby aubergine, surti papadi, banana, potato, fresh coriander, fresh coconut and methi (fenugreek) muthia.

There are several interpretations of this famous Gujarati dish and each family is likely to have their own version handed down over generations.

My father is from Surat, a state well known as much for its food as for its textile and diamond trade. The following is our family recipe which I got from my mother (who, in turn, got it from my paternal grandmother who, no doubt, would have learnt it from her mother-in-law, who… you get the picture!).

In our version of undhiyu, we don’t use dry garlic (it has to be green garlic or no undhiyu!); we don’t fry the muthia; we only use the vegetables mentioned in this post; we don’t add sugar; we don’t include any souring agent like tomato or lemon juice.; we don’t use peanut or sesame seeds

The only difference between my mother’s and my grandmother’s recipe is the use of turmeric. My grandmother’s version excludes this spice whereas my mother started adding it, given turmeric’s many health benefits.

I got talking to my friend Meher last week who was regaling me with her undhiyu experience (she had bought it ready prepared) after which I happened to be speaking to one of my aunts in Surat who told me that she had made the season’s first round of undhiyu.

On an impulse, I placed an order for the otherwise elusive surti papadi and purple yam with the guy who supplies me my vegetables. Next day, I got onto Skype with my mum to get this recipe.

Some things are best done on a whim; had I known beforehand how much time and effort is required to make undhiyu, I would probably not have done so. This one is not for the fainthearted. Only make it if you are ready to put in the effort or if you have family members or friends helping you in the kitchen. But the end result is definitely worth it, specially since you get to eat home-made undhiyu only once or twice in a year.

The other good thing is that this is one of those recipes virtually impossible to make as a single portion or in small quantity. Also, it tastes just as good the day(s) after it is cooked. So any extras can be refrigerated and enjoyed more than once.

The following should be sufficient for 6 people.

Methi MuthiaIngredients for methi muthia

2 Cups muthia flour (if you can’t get ready muthia flour, you can use a combination of wheat flour, semolina and chickpea flour in equal portion)

2 Cups chopped and washed methi leaves

1 Tablespoon minced ginger and green chillies

1 Teaspoon turmeric powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

Salt to taste

A pinch of bicarbonate of soda


  1. Combine all the ingredients till they are properly amalgamated.
  2. While you are bringing it all together, see if you can make small oval shaped rolls out of this. If not, add a couple of tablespoons of water to moisten the mixture.
  3. Make oval shaped balls the size of one-third of your fist. You should get 18 to 20 muthia.
  4. Set aside.


  1. You can do this a couple of days beforehand if it is easier. Refrigerate the muthia till ready to use them.

Ingredients for Surti UndhiyuIngredients for undhiyu

500 Grams surti papadi

500 Grams purple yam

250 Grams sweet potato

250 Grams baby aubergine

250 Grams potato

4 Raw green bananas

500 Grams green garlic

500 Grams fresh coriander

Flesh of 2 whole coconuts

2 Tablespoons coriander powder

2 Tablespoons cumin powder

2 Teaspoons turmeric powder

2 Tablespoons minced ginger and green chillies

4 Tablespoons oil

1 Tablespoon asafoetida

Bicarbonate of soda

18-20 Methi muthia (as given above)

Salt to taste


  1. First, we prepare the coriander-coconut masala mix for undhiyu. For this, clean, chop and wash the coriander. Retain the stalk if tender.
  2. Clean, chop and wash the green garlic. Use the green stem as well. Set aside about 4 tablespoons of the chopped green garlic.
  3. Finely grind the coconut flesh.
  4. In a mixing bowl, add the fresh coriander, green garlic (not the 4 tablespoons you have set aside), coconut, minced ginger and green chillies, coriander powder, cumin powder, turmeric powder, salt to taste and a large pinch of bicarbonate of soda.
  5. Mix everything together and set aside.
  6. Next, we prep the vegetables.
  7. De-string the surti papadi and open the pods. Wash and keep aside.
  8. Peel and cut the purple yam into big pieces.
  9. Wash and cut into half the potato.
  10. Wash and cut into big chunks the sweet potato.
  11. Wash and slit the baby aubergine, retaining the stem.
  12. Wash and slit the green banana.
  13. Divide the coriander-coconut mixture into two.
  14. Mix one part of the coriander coconut mixture and a pinch of bicarbonate of soda with the surti papadi.
  15. Now, take the second part of the coriander-coconut mix and divide it into two once again. Use one part to stuff the baby aubergine and green banana. Do this carefully, you don’t want to break the vegetables.
  16. Once you have stuffed the banana, cut them into half or three pieces, depending on their size.
  17. Mix the remaining coriander-coconut masala with the purple yam, sweet potato and potato.
  18. So now, you have three lots of vegetables. (1) Surti papdi mixed with the coriander-coconut mixture, (2) Stuffed baby aubergine and banana, and, (3) Chopped purple yam, sweet potato and potato combined with the coriander-coconut mixture.
  19. Next, take a large cooking pot and put it on high heat. Add the oil and once this is heated, add the asafoetida and a large pinch of bicarbonate of soda.
  20. Add the surti papdi along with all the masala clinging to it. Add 2 cups of water. Mix gently, lower the heat, cover and cook for 10 minutes.
  21. Uncover the pot and add the methi muthia in one layer.
  22. On top of the muthia, make a layer of the stuffed aubergines, purple yam, potato and sweet potato.
  23. Lastly, make a layer of the stuffed banana.
  24. If you have any coriander-coconut mixture remaining, you can sprinkle it on top of the banana.
  25. Seal the mouth of the cooking pot with double layered kitchen foil. Make sure that the foil covers the edges, you don’t want any steam to escape.
  26. Cover with the lid of the cooking pot, lower the heat and let the vegetables cook for 1.5 hours.
  27. At the end of the cooking time, take the pot off the heat and let it sit for 15 minutes before opening.
  28. Garnish with the green garlic you have set aside and serve.


  1. Quantity of green garlic may seem a lot but by the time you remove the hair, its weight reduces.
  2. When you are dishing out the undhiyu, make sure that each serving includes one banana, one aubergine, one sweet potato, one potato, some papdi, one purple yam and one muthia.
  3. You can clean the papdi a couple of days beforehand. Keep it in the refrigerator.
  4. Clean the coriander and garlic on the day you are cooking. These have to be absolutely fresh.
  5. Coriander-coconut mixture forms the masala base for the vegetables. Err on the side of caution and make more of this. If you have mixture leftover after stuffing and mixing, you can add it to the papdi or sprinkle on top of the banana before sealing. If you run short, the undhiyu won’t taste as good.
  6. Undhiyu goes well with puris but if you are counting calories, enjoy it with roti or chapati.

Coriander Coconut Masala Mix for Undhiyu

Coriander Coconut Masala Mix for Undhiyu









Surti Papadi with Coriander Coconut Masala Mix for Undhiyu

Surti Papadi with Coriander Coconut Masala Mix for Undhiyu









Stuffed Baby Aubergine and Raw Banana for Surti Undhiyu

Stuffed Baby Aubergine and Raw Banana for Surti Undhiyu









Layering the Surti Undhiyu

Layering the Surti Undhiyu









Now the hard work is done, wait patiently!

Surti Undhiyu Cooking Away









Undhiyu, The Surti Way

Undhiyu, The Surti Way









Multigrain Mixed Vegetable Muthia/Multigrain Mixed Vegetable Steamed Dumplings

Multigrain Mixed Vegetable Muthiya Uncooked









I  am very fond of muthia –  my go-to dinner when I am at a loss as to what to make. Since I make them often, I like experimenting with different flours and vegetables.

Today’s recipe, which has multiple vegetables and grains, came about because of what was lying around in my refrigerator. As with most of the recipes on this blog, you can improvise and substitute. The purpose is to make the most of what you have in your kitchen!


3/4th cup muthia no lot/muthia atta/muthia flour/a combination of wheat and chickpea flours with some semolina

1/4th cup ragi flour

2-3 tablesspoons jowar dalia (coarsely pounded sorghum)

1 cup finely grated cabbage

1 finely grated carrot

1 cup finely chopped fenugreek (methi) leaves

1 tablespoon minced ginger and green chilli paste

2 tablespoon white sesame seeds

1 teaspoon cumin powder

1 tablespoon coriander powder

2 teaspoons turmeric powder

A pinch of bicarbonate of soda (I used Eno)

Salt to taste

One tablespoon sesame oil


  1. Combine all the ingredients except oil.
  2. Make sure you mix well so that everything is amalgamated together. The end result won’t be dough like consistency but it will be soft enough for you to mould.
  3. Take a handful of the mixture in your palm and roll into oval shape.
  4. Place on a clean plate and do the same with the rest of the mixture.
  5. Now place all the muthia in a steamer and steam on high heat for 30-40 minutes.
  6. To check for doneness, insert a toothpick or a knife in one muthia. If it comes out clean, this means that the muthia are cooked.
  7. Drizzle some sesame oil before serving.


  1. You can prepare the muthia in advance and keep them in a refrigerator till you are ready to steam.
  2. I don’t put any oil in the mixture while binding but you can add a tablespoon of sesame oil if you like.
  3. Any leftover can be sliced and shallow fried in some mustard seeds and white sesame seeds.

serve with green chutney

Cabbage and Carrot Muthia/Cabbage and Carrot Steamed Dumplings

Muthiya in Steamer

Muthia is a type of steamed Indian dumpling made with different flours and vegetables.

It is a popular, versatile and healthy Gujarati dish which can be served for breakfast, lunch, dinner, as a side dish or a light snack.

so what kind of muthiya did you cook today

A simple recipe of cabbage and carrot muthia with a slight twist.


1 cup muthiya no lot/muthiya atta/muthiya flour/a combination of wheat and chickpea flours with some semolina

1 cup grated cabbage and carrot

1 spoonful (or according to taste) minced ginger and green chillies

1 tablespoon sesame seeds

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

Handful of quick cooking oats (optional)

Half cup ragi flour (optional)

Salt to taste

Pinch of bicarbonate of soda (Eno)


  1. Mix all the ingredients. Do not add water.
  2. Roll into oval shaped dumplings. Make sure the dumplings are not hard; shape them with a gentle hand.
  3. Put them in a steamer and steam for 30 minutes.
  4. Dish them out, drizzle some oil (preferably sesame) and serve piping hot with some chutney or pickle.

Muthiya with green chutney

oats and ragi flour are optional

you can add any vegetables of your choice (like gourd, spinach, fenugreek)


When you place the muthia in a steamer, put something at the base so that the steam doesn’t make them go soggy. I had placed some foil like this.

Muthiya in foil