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Healthy Snack: Spinach Muthiya Recipe

  By posted Sep 22nd 2013
Shweta Agrawal

Shweta Agrawal

She has always been a foodie, she can talk endlessly about food. She writes on MerryTummy - a collection of easy to exotic recipes. She grew up helping her mother in the kitchen which was instrumental in developing her basics and knowledge about spices. When she was getting married, she was told - 'a way to man's heart is through his stomach',  but she felt it is important to keep his heart healthy too; thus she likes to eat right and choose the healthy substitutes. Apart from cooking, she loves to travel and try out different cuisines with her partner.

Healthy Snack: Spinach Muthiya Recipe Rich in Fibre

Most of us avoid deep fried snacks and instead choose healthy options. One such healthy snack is Muthiya - a Guajarati dish of steam cooked dumplings with the goodness of vegetables.

Ingredients: For Dough

Whole wheat flour – ¼ cup
Chickpea flour/gram flour – ½  cup
Semolina – ½  cup
Corn meal-1 cup
Turmeric powder – ½ tsp
Spinach 2 cups washed and chopped
Asafoetida – ¼ tsp
Baking soda – ¼ tsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Sugar – 1 tsp
Ginger paste – 1 tsp
Garlic paste- 1tbsp
Curd-1 tbsp
Green chillies – 4, chopped finely
Coriander leaves – 10 sprigs, chopped finely
Lemon juice – 1 tsp
Salt – to taste
Oil – 1 tsp

For Tempering:

Oil – 3 tsp
Mustard seeds – ½ tsp
Sesame seeds– 2 tsp


In a bowl mix the wheat flour, gram flour, semolina, corn meal, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.

Then add ginger paste, green chillies, chopped coriander, lemon juice and oil.

Dry the wet spinach thoroughly.

Add spinach and curd to the bowl, mix well and knead it into soft dough. Use water only if needed.

Prepare to steam. Add about 5 cups of water and bring it to a boil. Then grease the steamer tray well.

Apply some oil on your palms and divide the dough into four equal portions. Shape each portion into a cylindrical log. Arrange on a grease tray and steam it for 20-22 minutes.

You can check if the Muthiya is cooked by inserting a toothpick in it, which should come out clean.

Let it cool for 5 minutes then cut it into half inch slices.

Heat the oil in a pan for tempering.

Then, add the mustard seeds and sesame seeds. Let them splutter. Then add sliced muthia.

Mix gently so muthia does not break and cook it until you get brown and crispy muthia. Turn off the heat. Serve hot.


You can add other grated veggies lik ecabbage, bottle gourd /lauki, onions, fenugreek leaves, spring onions, beetroot, carrots, instead of spinach. Or you can make mixed vegetable muthiya.

*Images courtesy: © Shweta Agrawal



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