Muthia

Gujaratis have squarely pioneered the healthy snacking culture in the subcontinent, even if not intentionally. As a merchant class, Gujaratis had to devise methods of extending the shelf life of food items in order to carry them for long and tempestuous voyages across the sea. Further, these food items had to be light for convenient storage.

Thus was born Muthia, a steamed or fried dumpling made of besan (chickpea flour), salt, turmeric, methi (fenugreek), and chilli powder. The name of this vegetarian classic is derived from the word 'mutthi', (grip), from the method of gripping used to make Muthias. Lauki nu Muthia is an oft-prepared type of Muthia with grated bottle gourd. But Muthias can also be made with cabbage, carrots and leafy greens.

Muthias are also a great way to use up leftover Khichdi. All one needs to do is shape the Khichdi into a loaf, steam it and then saute it with some dried chillies and black mustard seeds.

The most prevalent way of making Muthias is to mix whole wheat and gram flour, coriander and cumin seed powder, red chilli, turmeric, salt, sugar, green chilli paste, baking soda, lemon juice, oil, coriander leaves and grated bottle gourd and knead it into a dough, before shaping them into thick logs. These logs are then steamed and sliced, and tossed into mustard and sesame seeds, curry leaves and dried red chilli. Since the Muthias are double-cooked, the oil needed to fry these is minimal, making them both healthy and scrumptious.