Go Back
Oats & Spinach Muthiya featured Image.
Print Recipe
5 from 1 vote

Oats Spinach Muthiya (Vegan & Glutenfree)

A popular gujarati snack made with oats, chickpea flour and vegetables like spinach & bottle gourd. Pairs deliciously with chai.
Prep Time10 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Indian


For the Muthiya

  • ½ cup ground oats (dont super fine)
  • ½ cup besan(chickpea flour)
  • ¾ cup finely chopped spinach
  • ½ cup grated lauki (opo squash)
  • 1 teaspoon cumin powder
  • Pinch of ajwain seeds
  • 2 tablespoon ginger green chilli paste ,simply pound 1.5 inch knob of ginger and green chilies in mortar pestle
  • 2 teaspoon coriander powder
  • ¼ teaspoon tumeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon sugar
  • 1-2 tablespoon fresh lemon juice
  • ¼ teaspoon baking soda
  • 3 tablespoon oil
  • Salt to tatse
  • water or yogurt (if needed)

For tempering

  • 3 tablespoon oil
  • 1 teaspoon black mustad seeds
  • 1 dried red chilli
  • 2 teaspoon white sesame seeds
  • 6-8 curry leaves

To sprinkle

  • Sugar, Lemon Juice, Cilantro, Grated coconut(optional)


  • Brush a little oil on the base of your steamer basket or dish. Set up your steamer arrangement by filling it with water and keep it ready to go.
  • In a large bowl, add all the ingredients listed under "Muthiya" except water. Gently start squishing everything to combine. The lauki and spinach will start releasing their juices and you would be able to almost bring the dough together. If needed, add a tablespon of water at a time to form a firm yet soft dough. You can use yogurt in place of water as well. Dont knead the dough too much. Once a ball is formed, dough is ready.
  • Cover the dough with a cloth and rest it for 10 minutes. Meanwhile start your steamer so that the water is boiling when you are ready to steam.
  • Divide the rested dough into two portions. Shape the dough into thick logs.
  • Place the logs in the steamer. Make sure that the water is boiling when you place the logs. Steam for 18-20 minutes until a skewer when inserted in the middle comes out clean.
  • Switch off the stove and let sit covered to continue cooking in residual steam. After about 10-12 minutes when the logs are cool to touch, using a sharp knife, slice the logs into small portions. Use knife in a saw manner so as to not squish when you slice.
  • In a wide pan, add the oil for tempering. Crackle dried chilli, mustard and sesame seeds. Add the curry leaves, they will splutter. Place the sliced muthiya in a single layer in the tempering. Let pan fry for 3 minutes. Flip and repeat on the other side.
  • Once the muthiya are pan fried lightly, switch off the stove. Sprinke sugar, lemon juice and chopped cilantro. Add the grated coconut if using.Serve immendiately!