Steamed Gujarati Muthiya with Mustard Seed Tempering

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and spiced steamed dumplings made from chickpea flour and fenugreek leaves, tempered with mustard seeds and curry leaves for a fragrant finish. This indian-inspired vegetarian ready in about 35 minutes pairs chickpea flour (besan), finely chopped fenugreek leaves, semolina (rava) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup chickpea flour, 1/2 cup finely chopped fenugreek leaves, 2 tbsp semolina, 1 tsp grated ginger, 1 finely chopped green chili, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 3/4 tsp salt, and 1 tbsp oil. Gradually add about 1/3 cup water and knead into a soft but firm dough that holds shape.
  2. Step 2: Shape the dough into small cylindrical rolls about 1 inch thick and 3 inches long. Prepare a steamer and steam the muthiya rolls for 15 minutes over medium heat until firm and cooked through; a toothpick inserted should come out clean.
  3. Step 3: Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them crackle, then add 8 curry leaves and 1 tsp sesame seeds. Sauté for 30 seconds until fragrant.
  4. Step 4: Remove steamed muthiya from steamer and cut into 1/2-inch thick slices. Toss the slices gently in the tempering along with 1/2 tsp grated jaggery if using, coating evenly. Serve warm or at room temperature.

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Frequently asked questions

How long does Steamed Gujarati Muthiya with Mustard Seed Tempering take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Gujarati Muthiya with Mustard Seed Tempering?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour (besan) from drying out.

Can I substitute ingredients in Steamed Gujarati Muthiya with Mustard Seed Tempering?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Gujarati Muthiya with Mustard Seed Tempering for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Gujarati Muthiya with Mustard Seed Tempering?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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