Instant Pot Steamed Muthia Recipe – Gujarati Snack with Dudhi & Fenugreek

Last Updated on 4 months by Neha Deshmukh

Instant Pot Steamed Muthia Recipe – Gujarati Snack with Dudhi & Fenugreek

Hey everyone! If you’ve ever spent time with a Gujarati family (or just love delicious snacks!), you’ve probably come across muthia. These little steamed dumplings are a comfort food staple, and I’m so excited to share my Instant Pot version with you. It’s a little quicker, a little easier, and just as flavorful as the ones my aaji (grandmother) used to make. Trust me, once you try these, they’ll disappear fast!

Why You’ll Love This Recipe

This Instant Pot Steamed Muthia recipe is a game-changer. It’s perfect for a quick afternoon snack, a light breakfast, or even as part of a festive spread. The Instant Pot makes the steaming process incredibly simple, and the combination of flavors – the subtle sweetness, the earthy fenugreek, and the gentle spice – is just divine. Plus, it’s a great way to sneak in some veggies!

Ingredients

Here’s what you’ll need to make these delightful muthia:

• 1 cup Wheat Flour
• 1 cup besan (gram flour)
• 1 cup sooji (semolina)
• 1 cup dudhi (grated bottle gourd)
• 1 cup fenugreek leaves (methi)
• ½ cup cilantro, chopped
• 1 tsp ginger, grated
• 1 tsp green chili, finely chopped
• 2 tsp sugar
• 2 tsp kosher salt
• ½ tsp turmeric powder
• 1 tbsp oil
• ¾ – 1 cup water (adjust as needed)
• 2 tbsp lemon juice
• ½ – 1 tsp baking soda (adjust as needed)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Dudhi (Bottle Gourd): This is the star of the show! Make sure to grate it well and squeeze out any excess water. Nobody likes soggy muthia.
• Besan (Gram Flour): This adds a lovely nutty flavor and helps bind everything together.
• Sooji (Semolina): Sooji gives the muthia a slightly grainy texture and helps them hold their shape during steaming.
• Fenugreek Leaves (Methi): Don’t skip these! They have a unique, slightly bitter flavor that’s essential to authentic muthia. Fresh is best, but you can use dried leaves – just use about 2-3 tablespoons and rehydrate them in warm water for 10 minutes before using.
• Spice Levels: Traditionally, muthia aren’t super spicy. But feel free to adjust the amount of green chili to your liking. My family loves a little extra kick! Regional variations often include a pinch of asafoetida (hing) for added flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease two 7.5-inch stainless steel plates with a little oil. This will prevent the muthia from sticking.
2. Add 1.5 cups of water to your Instant Pot and set it to the ‘Sauté’ mode.
3. While the water heats up, in a large bowl, combine the wheat flour, besan, sooji, grated dudhi, chopped fenugreek leaves, cilantro, ginger, green chili, sugar, salt, and turmeric powder. Mix everything well.
4. Once the water in the Instant Pot is hot (but not boiling!), add the lemon juice. Then, add the baking soda to the flour mixture and quickly mix it in. You’ll notice the batter will start to fizz up – that’s exactly what we want!
5. Gradually add water, a little at a time, until you get a soft, slightly sticky dough.
6. Pour the batter onto the greased plates, spreading it evenly. Gently stack the plates on top of the trivet inside the Instant Pot.
7. Secure the lid and set the Instant Pot to ‘Steam’ mode for 12 minutes, with the vent open.
8. After 12 minutes, let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
9. Carefully remove the plates and let the steamed muthia cool slightly. Then, cut them into squares or diamonds.
10. Now for the best part – the tempering! Heat a little oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, sesame seeds, curry leaves, and green chilies. Sauté for a few seconds.
11. Gently pan-fry the muthia pieces in the tempering until they are golden brown and slightly crispy.
12. Garnish with fresh coconut and cilantro before serving.

Expert Tips

• Don’t overmix the batter after adding the baking soda. You want to keep it light and fluffy.
• Squeezing out the excess water from the grated dudhi is crucial. Seriously, don’t skip this step!
• If you don’t have two plates that fit inside your Instant Pot, you can steam the muthia in batches.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your oil is plant-based.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. I’ve had good results with a mix of rice flour and sorghum flour.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder to the batter for an extra kick.
• Festival Adaptations: During Diwali, my family often makes smaller, bite-sized muthia and includes them in our snack boxes.

Serving Suggestions

Muthia is best enjoyed hot and fresh! It’s absolutely perfect with a cup of chai (tea). You can also serve it with green chutney, tamarind chutney, or even a dollop of yogurt.

Storage Instructions

Leftover steamed muthia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving. You can also freeze the steamed muthia (before tempering) for up to a month. Just thaw them completely before tempering.

FAQs

1. What is Muthia and what is its origin?

Muthia is a traditional Gujarati snack made from a dough of flour, vegetables, and spices, steamed or fried. It’s believed to have originated as a simple, nutritious snack for farmers and laborers.

2. Can I make Muthia without an Instant Pot? What are the alternative cooking methods?

Absolutely! You can steam muthia in a regular steamer or even on a stovetop using a large pot with a steaming rack. Just ensure there’s enough water and the steam reaches the muthia evenly.

3. How can I adjust the sweetness level in the Muthia?

Feel free to adjust the amount of sugar to your preference. You can reduce it to 1 tsp or even omit it altogether if you prefer a savory snack.

4. What is the best way to grate the Dudhi/Bottle Gourd for this recipe?

A box grater works perfectly! Just be careful not to grate your fingers.

5. Can I freeze the steamed Muthia before tempering?

Yes, you can! This is a great way to meal prep. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once frozen.

6. What are some good accompaniments to serve with Muthia besides tea?

Besides tea, muthia pairs well with green chutney, tamarind chutney, yogurt, or even a simple cup of hot soup.