Muthiya is a Gujarati tea time snacks recipe …it is generally made up of any vegetables which has more water content in it .You can make  pumpkin( kodu/ bhopla / gangaphal) muthia  , bottle gourd ( doodhi / lauki ) muthiya, cucumber ( kakdi/kheera)muthiya , beetroot muthiya, Cabbage muthiya ,corriander muthiya etc….Muthia dough is made from the water released from the vegetable added in it …. I have used many flours to make this  recipe a healthy snacks … [ingredients title=”Ingredients”]

For making muthiya

• 2 ½  cup freshly grated pumpkin / bottle gourd (lauki/doodhi)
• 1/2 cup wheat flour
• 1 cup besan (chickpea flour)
• 1 cup semolina sooji
• ½ cup barley (joi) powder (optional)
• ½ cup maize flour (optional)
• 2 teaspoon sesame (til) seeds
• 1 teaspoon carom (ajwain) seeds
• 2 teaspoon red chilly powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon dry mango powder (amchur) / 1 -2 teaspoon lemon juice (optional)
• 2 tablespoon finely chopped coriander leaves
• 2 teaspoon salt
• 1 tablespoon oil

For tampering muthia 

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seed
• 10-15 curry leaves
• 2 teaspoon sugar (optional)
• ½ teaspoon  asafoetida

For garnishing muthiya

• Coriander leaves
• Dry or fresh grated coconut

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[directions title=”Directions”]

1. Mix all the ingredients to make muthiya and keep it aside for 15-20 minutes. Due to salt, pumpkin will start diffusing the water in the flour and the flour will become wet.
2. Mix the ingredient to form soft dough. There is no need to add water in the dough, water diffused by pumpkin is enough to form dough.
3. Make small muthia as shown in picture from the dough
4. Keep this muthiya in a grease plate and steam it for 20 – 30 minutes. You can either steam it in pressure cooker without whistle or in a pan with little water and keep this plate with muthiya in the pan and steam it by covering this pan
5. Let the muthia cool down. Cut it in ½ inch slices
6. Now heat 1 – 2 tablespoon of oil for tempering. Add mustard seeds in it. When it crackles, add cumin seed, sesame seed, fennel seeds,  asafoetida and curry leaves to it. Sauté on medium flame for few seconds and add muthiya slices and sugar in it mix it and roast the muthia slices on medium flame until it turns light brown in color and little crispy.
7. Serve it hot, garnished with coriander leaves and grated dry/fresh coconut.

[/directions]