The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.

Ingredients for the Muthiya

Methi leaves 1 cup
Whole Wheat Flour ¼ cup
Gram Flour 4 tbsp
Coarse whole wheat flour 2 1/2 tbsp
Ginger Chilli Paste ½ tsp
Turmeric/ Haldi ¼ tsp
Soda Bicarb ⅛ tsp
Sugar 1 tsp
Kashmiri Red chilli powder ½ tsp
Coriander- Cumin/ Dhania- powder ¼ tsp
Salt ¾ tsp or as per your taste
Oil 2 tsp/ oil for frying

Ingredients for Undhiyu

Small potatoes 7
Small bringles 7
Ripe Bananas 2
Purple Yam 200 grams
Surti Val Papadi 1 cup
Val Dana ½ cup
 Tur Dana ½ cup
Green Chickpeas ½ cup
Fresh coconut (grated) 1 cup
Fresh Dhania 2 cups
Green garlic ½ cup
Carom seeds 1 tsp
Hing ¼ tsp
Soda bicarb ¼ tsp
Ginger chilli paste 1 tbsp
Turmeric ¼ tsp
Sugar 2 tbsp
Kashmiri Red Chilli Powder 1 ½ tbsp
Coriander- cumin/ Dhania- jeera powder 4 tbsp
Oil ½ cup
Salt 1 tbsp


How to Make Muthiya

  1. Wash and chop the Methi leaves.
  2. Add the chopped up methi in a large bowl, add besan, then the whole wheat flour, and then the Coarse whole wheat flour, Turmeric, Kashmiri red chilli powder and the Coriander- cumin powder, sugar, Ginger Chilli Paste, salt and the soda bicarb and last but not least some oil and then use your hands and give it a nice mix.
  3. Add very little water and make it into a dough.
  4. Once the dough is ready take a little bit of oil in your hand and make small round balls the size of a small lime.
  5. Once all the dough balls are ready it’s time to deep fry them, so add half of this lot in one go and fry them till they are golden in color from all sides then remove them on a paper napkin.


  1. Wash and chop the Fresh Dhania.
  2. Grate the coconut.
  3. Chop the vegetables and peals the papdis to remove dana.
  4. Prepare the masala or stuffing for the undhyo.
  5. Takelarge mixing bowl add all of the fresh dania followed by all of the grated coconut then the green garlic / hara lasun and then the salt, sugar, Coriander- cumin powder, then the kashmiri red chilli powder, Ginger chilli paste, turmeric, soda bicarb and 2 tbsp of oil and now using your hand mix it all in.
  6. Add ½ cup of oil in a pan.
  7. Add the Asafoetida, followed by the tuvar dana, then the val dana and the harbara dana, then the surti val papdi, then the Carom seeds then ⅛ tsp of Soda bicarb and mix it well
  8. Add 2-3 tbsp of the  prepared masala stuffing and mix well again and add about 1 ½ cup of water mix again and then cover with a lid and cook for 5 minutes on medium flame.
  9. Remove the lid and slit the bringles in four parts but it should still be intact from the bottom, and add the prepared masala stuffing in there and place all of the bringles in the pan, make sure they are all in horizontal position.
  10. Add the cut up the purple yam and spread them in the pan.
  11. Add the potatoes So slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.
  12. Add about 2 tbsp of the prepared masala stuffing all over the veggies, and about 1 ½ cup of water and then cover the pan with a lid and add some water on the lid.
  13. Cook it for about 25 minutes or until the potatoes and bringles are fully cooked.
  14. Now to the already cut and slit bananas fill the prepared masala stuffing mix and add it in horizontal position in the pan
  15. Now all of the mutandis and any leftover masala stuffing and using a spatula press all the veggies down very gently.
  16. And then cover with a lid with water and cook for 10 minutes on low flame.
  17. After 10 minutes remove and serve while hot.


  • ½ tablespoon green chili paste or 2 to 3 green chilies crushed to a paste in mortar-pestle
  • ¼ to ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 3 teaspoon Coriander Powder
  • 2 teaspoon cumin powder
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar or add as per taste
  • ¾ to 1 teaspoon salt or add as required

For Tempering Undhiyu

  • ½ teaspoon ajwain (carom seeds)
  • ½ teaspoon cumin seeds
  •  teaspoon asafoetida (hing) or 2 to 3 pinches of asafoetida
  • ½ cup water
  • 4 to 5 tablespoon sesame oil or peanut oil or any oil


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