These Gujarati delicacies are cooked in number of ways - I have seen them steamed, stir fried and fried. I have seen them made Vegan and without. The myriad number of variations for making Muthiyas are quite boggling but each one of them is unique in its own way. I have tried quite a lot of them but this version of mine is what I go to most often since it gets done in a jiffy and that really helps when I have sudden guests to entertain.
Mine uses curd but you can very well cut that out to make it Vegan and also I have fried the same. You can use the same dough to steam it too. If you are in a hurry,and if you have sudden guests then this version would make the best go to recipe satisfying both your purposes as a host and also keep the palate of the guests happy. I have had these in my drafts for god knows how long and noticed them just recently and had to post them pronto.!:)
Mix all the ingredients together.
i made this recipe immediately after reading it as the ingredients are easily available at home .I started with the steamed version but it takes a lot of time to chew it ( 'coz of the bengal gram flour).Then i shifted to the fried version - which came out really well.Served it with imli chutney :)