Muthiya Recipe- Madhuri Jogia

Madhuri Jogia


  • Brisbane, Australia

I would love to share one of my favourite snacks. Muthiya

I have shared the passion of cooking with my grandmother, Ramkuvar Jogia , who was an absolute “mistress of spice” for our Harilal Dosa clan! She inspired me in cooking since I was 13 years old.

I have a few variations to the recipe. My grandmother made it with left over rice or if not that lots of spinach…..

  • 1 cup rice / khichadi
  • grate 1 cup zucchini or lauki/ bottle gourd
  • 2 cups besan
  • Salt to taste 
  • 2 tbsp oil
  • fresh chillies to taste
  • 1tbsp fresh ginger minced
  • 1 tbsp garlic minced
  • 1tsp turmeric
  • 1/2 lemon squeezed
  • 1/4 bunch of coriander
  • 1 tbsp Eno
  • 1 tbsp sugar
  • Mix together and form shapes like gulab jamun.
  • if its still dry, add fresh spinach
  • Oil your hands while making these shapes so it doesn’t stick to your hands.
  • Now steam for 20 minutes…..
  • Once it’s ready, temper it to give it a bit more flavour and add a bit of crunch. With
  • 3 tbsp oil
  • 1 tsp jeera (cumin seeds)
  • 1 tsp mustard seeds
  • few curry leaves
  • 2 dry chillies
  • Heat oil and add to the oil until crackling settles.
  • 1 tbsp sesame seeds. 
  • Let it go slightly brown then add all muthiyas in and in a medium flame keep turning it till they are all golden brown!
  • Serve with your favourite chutney or mint sauce.