6 Khapli Atta

Savoury Muthiya

Varieties That You Can Make At Home

If snacking is on your mind, you need to explore Gujarati dishes. From crunchy, crispy khakhras to soft, steamed dhoklas, there’s something for everyone here. In this case, the focus is on muthiya, a classic Gujarati savoury dumpling that can be steamed or fried. The dish gets its name from the traditional "fist" action used to shape the dough before it is steamed or fried. They are highly versatile and perfect for tea-time snacking, especially during the rainy season. 

The basic recipe to make any muthiya is to make a dough by mixing vegetables and flour; in this case, the flour is Aashirvaad Chakki Khapli Atta, along with besan, spices, salt, and a little oil to form a firm dough. Khapli atta provides higher nutrition than usual flour, while also lending a rustic texture to the dish. The mixed dough is then shaped and steamed or fried. If steamed, the dish is usually finished with a tempering of mustard and sesame seeds. Here are the most popular savoury muthiya varieties to try.  

The SRK of savoury muthiyas, i.e. the most well-known variety, dudhi muthiya, uses grated bottle gourd, khapli flour, and besan. It gets its name from the inclusion of bottle gourd, which is called lauki or dudhi. The key to getting the recipe right is draining all excess water from the grated gourd before mixing it with the flours to form the dough. This has a slightly flatter, circular shape, different from usual muthiyas. Besan serves as the binding agent, but khapli, used in place of wheat flour, lends a nutty taste to the traditional snack. 

This is made with shredded cabbage instead of lauki and is a lighter take on the traditional snack. The cabbage adds a delicate sweetness to the dish and a soft texture after steaming. To make this, mix the cabbage with Aashirvaad Chakki Khapli Atta, besan, spices, and a little jowar flour (optional, for added nutrition) before shaping and steaming.

Slightly bitter but still worth every bite, that’s methi muthiya for you. Methi refers to fresh fenugreek leaves that have a slightly bitter, earthy taste. Simply knead chopped methi leaves with khapli atta, besan, and seasonings into a firm dough, then steam and lightly temper. The khapli atta balances the bitterness with its mild nuttiness, making this classic Gujarati snack even more wholesome than the original. 

If you're looking for a milder alternative to methi, palak muthiya is an excellent choice. Finely chopped spinach is mixed with Aashirvaad Chakki Khapli Atta, besan, ginger, green chillies, and spices before being shaped into logs, which are steamed and lightly pan-fried. The spinach keeps the muthiya soft and moist, while the khapli atta adds a rustic flavour that complements the leafy greens.

Can't decide on just one vegetable? Then combine the best of the lot. A mixed vegetable muthiya typically combines grated bottle gourd, carrots, cabbage, spinach, or even beetroot with khapli atta, besan, ginger, green chillies, and spices to form a firm dough, then steams and is tempered. The khapli atta lends a rustic, nutty flavour, while the mix of vegetables adds colour, texture, and subtle sweetness, making every bite a little different.

A fragrant, herb-forward variant, coriander muthiya is perfect as a tea-time snack or even an accompaniment for breakfast. To make the dough, mix chopped coriander with Aashirvaad Chakki Khapli Atta, besan, yoghurt, and spices (like ginger, green chilli, and garlic for heat). Shape the dough, steam it, and temper before serving. The khapli atta provides a nutty, hearty background, allowing the spice and freshness of the coriander to shine. 

The muthiya can be stored at room temperature for 2 to 4 hours, especially during the monsoon season when food is more prone to rot. However, if you store them in an airtight container and refrigerate them, they can last for up to 3 days. To reheat, steam them for 3–5 minutes or lightly pan-fry them with a little oil or ghee to restore their texture. However, avoid microwaving for too long, as they can become chewy. Which recipe are you trying first?