Muthiya is one of those typical Gujarati breakfasts, grated bottle gourd mixed with flour and spices. This unique, hand-shaped snack is famous for its form and taste—both as a breakfast item and as a snack for tea; people in Gujarat vouch for Muthiya. The word "Muthiya" comes from the Gujarati word "mouth," which means "fist," as the dough is generally rolled by squeezing it in hand. Bottle gourd is the main ingredient that imparts a mild earthy flavour and moistens the dish to make it soft and tender. Doodhi is a low-calorie vegetable with high fibre, vitamins, and minerals. So, it's going to give Muthiya a lot of nutrients. Furthermore, in its preparation, the dish incorporates whole-wheat flour and gram flour, imparting extra protein and a subtle nutty flavour and making this texture all the more satisfying. Muthiyas can be either steamed or fried to suit everyone's taste. Steamed ones are soft and light and make a perfect snack for healthy eaters, while the crispy exterior and soft interior-fried ones make them crunchy and savoury. It is most often seasoned with spice - turmeric, cumin, and chilli powder and finally tempered with mustard seeds, sesame seeds, and curry leaves after it has been steamed or fried to add nutty flavours and crunchy textures. Muthiya is commonly served with green chutney or yoghurt. It is light but filling, making it an excellent option for any breakfast choice or a midday snack.

• 2 cup bottle gourd
• 1/4 cup onion
• Salt
• 1/2 cup wheat flour
• 1/2 cup sooji
• 1 tsp ginger paste
• 1 tsp green chilli
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 8 curry leaves
• Coriander
• 2 pinch baking soda
• 1 tsp sesame seeds
• 3 1/4 tsp oil
• 1 tsp lemon juice
• 3/4 tsp hing
• 1 tsp sugar

• Let's try out the recipe of muthiya. Grate the bottle gourd (doodhi) and onions. Squeeze out all excess water from the grated bottle gourd and onions, discard the liquid, and set those two aside.
• Mix it with onions, semolina, besan, and whole wheat flour in a large mixing bowl.
• Add turmeric powder, cumin seeds, lemon juice, sugar, coriander, and baking soda to this ginger-green chilli paste.
• Add 1/2 teaspoon of asafoetida, salt to taste, and 1 Tsp of oil to the mixture. Mix everything well until all the ingredients combine evenly in a soft, slightly sticky dough.
• To shape Muthiya, use greased hands so the dough does not stick; divide the dough into four equal portions. Roll out each portion into a long cylindrical roll about 6 inches (150 mm) in length and 1 inch (25 mm) in diameter.
• Put two rolls in a greased sieve or steaming tray, keeping enough space to circulate the steam.
• Position the rolls in the steamer.
• Steam the rolls for almost 20 minutes on a medium flame. This will treat the dough entirely by generating this steaming action, and Muthiya will achieve a soft texture. Repeat the same step with the remaining two rolls.
• Once the rolls are steamed, remove them from the steamer and keep them aside to cool a little. Cut each roll into 12mm thick slices using a very sharp knife.
• Heat the remaining two teaspoons of oil in a deep, non-stick pan over medium flame. Add mustard seeds, and let it splutter. Add curry leaves, sesame seeds, and the remaining asafoetida. Saut for about 30 seconds.
• Add the sliced Muthiya to the pan and gently stir to coat every piece with the tempering. Saut the slices on a medium flame for 4-5 minutes or until light golden brown and slightly crisp.
• Serve the Muthiya instantly garnished with finely chopped coriander. This is a recipe of Muthiya; it authenticates Gujarati cuisine's excellent taste while meeting health requirements. This Muthiya recipe recipe can be light yet filling and enjoyed at any time of the day.