Notifications x
X
History
all results for ""
Muthia is a traditional Gujarati snack made by steaming spiced dough into soft, flavorful dumplings. In this version, nutrient-rich spinach (palak) and fenugreek leaves (methi) are combined with whole wheat flour and gram flour to create a wholesome pregnancy snack.
Spinach and fenugreek are rich in iron, folate, and calcium — nutrients essential for supporting blood formation, bone health, and fetal development. Steaming instead of frying keeps the dish light, easy to digest, and low in fat. Gram flour adds protein, while whole wheat flour contributes fiber, keeping you fuller for longer.
These muthias can be enjoyed as a tea-time snack, a light dinner, or even as a side with dal and rice. Once steamed, they can be lightly tempered with sesame seeds and curry leaves for added flavor.
In a mixing bowl, combine whole wheat flour, gram flour, spinach, fenugreek, ginger-chilli paste, turmeric, red chilli powder, coriander powder, salt, baking soda, and curd.
Add water gradually and knead into a soft dough.
Grease your palms and shape the dough into cylindrical rolls (muthia).
Place the rolls in a steamer and cook for 15–20 minutes, or until firm and cooked through.
Allow to cool slightly, then slice the rolls into bite-sized pieces.
Optional Tempering: Heat oil, add mustard seeds, sesame seeds, and curry leaves. Toss the muthia pieces in the tempering.
Serve warm with green chutney or low-fat curd.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
