Muthiya (for Undhiyu)

Muthiya is a very Gujarati thing – it is often served with tea as a snack or is an essential part of a very famous Gujarati dish – Undhiyu. These bite-size pieces of flavor are just spectacular had either way. The combination of Fenugreek and the spice is a perfect insight to the great Gujarati cuisine. Enjoy these wonderful Muthiyas today.

Prep Time: 10 min
Cook Time: 20 min
Makes: approx 40 bite-size muthiyas


Besan/ Chickpea flour – 1 cup
Suji/Semolina – 1/4 cup
Baking Soda – 1/4 tsp
Sugar – 1 tsp
Sesame Seeds – 1 tsp
Salt – 1 tsp or to taste
Oil – 1 tbsp
Fenugreek Leaves (Methi) – 1/2 cup, chopped
Cilantro (Cilantro) – 12 sprigs, chopped
Green Chilli Paste – to taste
Lemon Juice – 1 tsp
Water – 1 tbsp or as needed
Oil – for deep frying


1. In a wide bowl, combine Chick-pea Flour, Semolina, Baking Soda, Sesame Seed, Sugar and Salt.
2. Mix and incorporate all the ingredients.
3. Add in the Oil and mix well into the dry ingredients.
4. Add in Fenugreek Leaves, Cilantro, Chili Paste and Lemon Juice and mix again.
5. Add in Water, 1 tsp at a time till all the ingredients come together to form a dough.
6. Heat Oil for deep-frying on medium heat.
7. Smear the palms of hands with a little Oil so the dough does not stick.
8. Take a teaspoon amount of dough and form oval shaped balls.
9. Once Oil is hot, smear finger-tips with Oil as well and pick the Muthiyas and drop gently into the Oil.
10. Roll them around in the Oil to ensure even color and cooking.
11. Once the Muthiyas are a golden brown, pull them to the side of the pan and allow the excess Oil to roll off.
12. Trasfer the Muthiyas on to a paper-lined plate.
13. Store to have with Tea or set aside to make Undhiyu.

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0 thoughts on “Muthiya (for Undhiyu)

  1. Thanks for the recipe. Would you please post recipe for steamed muthiya with dudhi(loki/squash), etc.?

  2. Just thought let me inform:
    There is No Sound in Muthia Video!!!
    There is No Sound in Muthia Video!!!
    There is No Sound in Muthia Video!!!

  3. hai ur recipes is very nice ,i want to gv u one advice can u plz wear hair caps while cooking , it may looks good and hygienic also . thanku vijjidharma

  4. HI,

    I made the muthiyas a while back as these undhiyu muthiyas are my fav and was very disappointed as they turned out extremely dry. The only thing I did differently was double the batch. They look just like yours but could not swallow without a big gulp of water. What could I have done or are they suppose to be this dry?

    1. Hi Pinal,

      Sorry to hear that. We used very little oil as they were going into the undhiyu and would be soaking up the juices while cooking. Maybe you can use more oil in the dough.

  5. Hi Hetal & Anuja,

    Can we bake this instead of deep-frying? My husband can’t have any deep-fried or shallow-fried food cuz of health issues. Our oil limit in regular meal is also just a spray or 1 tea-spoon. Let me know if we can and if yes then at what settings?
    I see so many of your dishes but leave them as they are deep-fried.


    1. Hi Stuti,

      We try our best to minimize the amount of deep frying we do, however, some recipes just cannot be done without frying (esp if you want it somewhat authentic). Unfortunately, this is one of those recipes that cannot be baked. The besan (chickpea flour) will get really dry in the oven. There is another method of making muthiya that involves steaming the muthiya first and then pan-frying, but this would probably require a little more oil than 1 tsp…its an option though.

  6. Hey Ladies,

    I love your recipes and had a suggestion!Do you guys know about pinterest?You guys should add that button so that ppl like me can pin you there for your wonderful recipes!Its a different world out there!chk it out!

      1. Thanks a ton! I pinned many of your recipes and some are a hit already with your
        Your coconut rice topping it all! Will keep you posted! Thanks again!

  7. Hetal/Anuja,

    Thank you for the nice recipe for Muthia and Unthiyu… and you said perfectly right bite size muthia is good to put in undhiyu as everybody fighting to eat them in Undhiyu… 😀 😀 😀 … Thank you again…


  8. It would be great if you guys can create SMTC app for iphone/android etc. Would love to buy that app. Thanks a ton for your wonderful recipes!!!

  9. Thanks Hetal and Anuja!

    Methi muthiyas are my fav! and I always pick more of them when eating undhiyu.

    i heard of another dish that also uses Methi muthiyas, green channe ki curry with methi muthiyas. Please also try to share recipe for that if you know about it.

    Thank you,

  10. Thanks Hetal and Anuja for sharing this recipe… Can you resume your ‘Tip Tuesday’ videos please??? :)That was really helpful. Keep up the good work!

  11. Hi ladies,
    Your muthiya recipe is great!!! I hope your next recipe will be
    Undhiya!!!!! I m waiting for this recipe for long time!!!!

  12. Thanks for the recipe. I usually add wheat flour to my muthias, but will definitely try it with the suji. My mother often adds a little (1/4 – 1/2 teaspoon) methi powder to enhance the taste of methi. Also, I make a batch and freeze my muthias. That stay perfectly fine!
    You do a great job ladiels!

  13. Good morning Anuja and Hetal,

    Thank you for sharing this recipe. I know my coworkers will get a kick out of something different from the donuts and usual fare and would have to make them the night before. Since these muthiya are deep fried, is that too far ahead without being heavy or tasting oily? Is there a baked or steamed version available that would solve these issues?

    1. Hi Rich,

      They don’t taste oily even if you make them ahead of time. There is a steamed version of muthiya, but the recipe is slightly different. Will work on that…

  14. Hi H & A
    I made this Muthia all the time, my boys loves them. I add red chilli powder and cumin & coriender (dhanajeru) and little halder too. that give good test and color too, anyway this is full proof recipe.

  15. Thank you as always!
    Just a quick tip that my Mom does. Here we very rarely get fresh methi, so Mummy chops fresh spinach finely and adds methi powder to it to make methi muthias or theplas and you can surely not tell the difference. To make methi powder gently roast some methi seeds and blend in a dry spice blender. About a teaspoon of methi powder goes a long way to get the methi flavor.

      1. Or you can also add Methiya no Masalo which is what Gujarati pickle masala comes ready made. However one should note that it has red pepper powder so, one must use less spices.
        I use this masalo about 1 teaspoon in daal sometimes when I get tired of same taste.
        Another way to use this in Potato, Baigan and spinach subzi as well. It tastes very well.

  16. Hello ladies,
    I’ve been following your videos on YouTube and I must thank you for being wonderful guides in my journey of learning how to cook.

    I was planning to experiment with undhiyo (baked version – my mom makes it like regular shaak with muthiyas), and was pleasantly surprised that you were just about to feature the same. I hope it is the baked version and I pray that it is soon. 🙂

    I have a question, though – as far as undhiyo is concerned, can we use steamed muthiyas instead of fried ones?

    Thanks in advance.

    A grateful foodie.

  17. thanks for Muthia recipes girls. when would you be posting how to make Undhiyu gujarati style Hetal? by the way “Happy Utarayan” to both of you:0

  18. Lovely muthiyas. Please share some more cake recipes. Also why have you become so slow in posting the recipes. Love to see you both often.


    1. Agree with Aditi here. Would love to see more cake recipes and, if possible, with some tips and tricks for icing and decorations!! 🙂

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