Muthia, a classic dish from Gujarat, is a great example of the region’s innovative cuisine. A dumpling prepared by steaming or frying a dough stuffed with veggies and spices. Since the dough is often formed into balls by hand, the name muthia comes from the Gujarati word muthi, which means fist.
Muthia is made by combining finely grated vegetables such as bottle gourd (dudhi/lauki), fenugreek leaves (methi), spinach, or cabbage with a blend of whole wheat flour, chickpea flour, and semolina. Turmeric, cumin, coriander, and chili powder, together with sesame seeds and ajwain (carom seeds), are used to season this blend.
Dumplings are made by shaping dough into cylinders or ovals with one’s hands and then steaming or shallow, frying them until they are brown and cooked through. Muthia, whether steamed or fried, has a delightfully soft inside and a delightfully crunchy outside.
Upon completion of the cooking process, Muthia is often cut into small pieces and tempered with mustard seeds, curry leaves, and occasionally shredded coconut. The taste is improved, and the scent is added to the tempering.
Muthia is a versatile meal that goes well with a variety of condiments, including yogurt, chutney, and pickles. It highlights the resourcefulness of Gujarati cooking by showcasing the utilization of healthful foods and the distinctive skill of molding by hand.