quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi |

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 15 cookbooks This recipe has been viewed 44864 times

about quinoa muthia▼

quinoa muthia step by step recipe▼

what is quinoa muthia made off?▼

how to make quinoa muthia▼

for the tempering of quinoa muthia▼

how to serve quinoa muthia▼

tips for quinoa muthia▼

calories of quinoa muthia▼

quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi | with 35 amazing images.

quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi is a Gujarati snack with a twist. Learn how to make quinoa vegetable muthia.

To make quinoa muthia, squeeze out all the excess water from the bottle gourd. Combine the quinoa flour, besan, semolina, bottle gourd, 1 tsp oil, green chilli paste, soda, ¼ tsp of asafoetida, turmeric powder, sugar, lemon juice and salt in a deep bowl, mix well and knead into a soft dough using ¼ cup of water. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions. Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll. Arrange 2 rolls on a greased sieve and steam in a steamer for 12 minutes or till a knife inserted into the muthia comes out clean. Repeat step 5 to steam 1 more batch. Remove, cool slightly and cut into 25 mm. (1“) slices using a sharp knife. Keep aside.

For the tempering of Gujarati muthia with doodhi, heat the remaining 6 tsp of oil in a broad non-stick pan and add the mustard seeds, sesame seeds, curry leaves, and remaining ¼ tsp of asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté on a medium flame for 3 to 4 minutes. Serve immediately garnished with coriander.

Muthia is an all-time favourite snack of the Gujaratis. A spiced dough is shaped into cylinders by gripping the dough between the palms, which is what gives it the name ‘muthia’ or fist. While muthia is traditionally made with besan and rava, here we added quinoa flour to the Gujarati muthia with doodhi, to make it a stronger team!

These quinoa vegetable muthia are then steamed and tempered with seeds and curry leaves to get an aromatic and delectably tasty treat. You are sure to enjoy the homely taste and amazing mouth-feel of this snack! Serve it hot and fresh with a peppy garnish of coriander.

Try other muthia variants like the Methi Muthias or Mooli Muthia.

Tips for quinoa muthia. 1. Use soda from a packet which is unopened or recently opened for best soft muthia. 2. The dough has to be soft and not stiff. 3. Remember to cool the muthia before making slices.

Enjoy quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi | with step by step photos.

Add your private note

Quinoa Vegetable Muthia, Quinoa Doodhi Muthia recipe - How to make Quinoa Vegetable Muthia, Quinoa Doodhi Muthia

Tags

Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 50 mins 4Makes 4 servings
Show me for servings

Ingredients

For Quinoa Vegetable Muthia
3/4 cup quinoa flour
1 cup besan (bengal gram flour)
1/2 cup semolina (rava / sooji)
2 cups grated bottle gourd (doodhi / lauki)
7 1/4 tsp oil
2 1/2 tsp green chilli paste
2 pinches baking soda
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tbsp sugar
1 tsp lemon juice
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
4 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)

Method

For quinoa vegetable muthia

To make quinoa vegetable muthia, squeeze out all the excess water from the bottle gourd.
Combine the quinoa flour, besan, semolina, bottle gourd, 1 tsp oil, green chilli paste, soda, ¼ tsp of asafoetida, turmeric powder, sugar, lemon juice and salt in a deep bowl, mix well and knead into a soft dough using ¼ cup of water.
Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.
Arrange 2 rolls on a greased sieve and steam in a steamer for 12 minutes or till a knife inserted into the muthia comes out clean.
Repeat step 5 to steam 1 more batch.
Remove, cool slightly and cut into 25 mm. (1“) slices using a sharp knife. Keep aside.
For the tempering, heat the remaining 6 tsp of oil in a broad non-stick pan and add the mustard seeds, sesame seeds, curry leaves, and remaining ¼ tsp of asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces and sauté on a medium flame for 3 to 4 minutes.
Serve the quinoa vegetable muthia immediately garnished with coriander.

Quinoa Vegetable Muthia, Quinoa Doodhi Muthia recipe with step by step photos

like quinoa muthia

like quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi | The Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Here are some popular muthia recipes from our website :
- oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with 26 amazing images.
- mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | with 20 amazing images.
- bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with 36 images.

what is quinoa muthia made off?

what is quinoa muthia made off? quinoa vegetable muthia is made from 3/4 cup quinoa flour, 1 cup besan (bengal gram flour), 1/2 cup semolina (rava / sooji), 2 cups grated bottle gourd (doodhi / lauki), 7 1/4 tsp oil, 2 1/2 tsp green chilli paste, 2 pinches baking soda, 1/2 tsp asafoetida (hing), 1/2 tsp turmeric powder (haldi), 1 tbsp sugar, 1 tsp lemon juice, salt to taste, 1 tsp mustard seeds (rai / sarson), 2 tsp sesame seeds (til), 4 curry leaves (kadi patta) and 2 tbsp finely chopped coriander (dhania).

how to make quinoa muthia

To make quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi, sueeze out all the excess water from 2 cups grated bottle gourd (doodhi / lauki). Keep aside.
In a bowl, add 3/4 cup quinoa flour.
Add 1 cup besan (bengal gram flour).

Add 1/2 cup semolina (rava / sooji).
Add bottle gourd.
Add 1 tsp oil.
Add green chilli paste.
Add 2 pinches baking soda.

Add 1/4 tsp asafoetida (hing).
Add 1/2 tsp turmeric powder (haldi).
Add 1 tbsp sugar.
Add 1 tsp lemon juice.
Add salt to taste.

Add approx.¼ cup of water.
Mix well and knead into a soft dough.
Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.
Arrange 2 rolls on a greased sieve.

Steam in a steamer for 12 minutes or till a knife inserted into the muthia comes out clean.
Repeat steps 18 and 19 to steam 1 more batch of muthia.
Remove, cool slightly and cut into 25 mm. (1“) slices using a sharp knife. Keep quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi aside.

for the tempering of quinoa muthia

For the tempering of quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi, heat the remaining 6 tsp of oil in a broad non-stick pan.
Add 1 tsp mustard seeds (rai / sarson).