Healthy Undhiyu with Oats Recipe

Undhiyu is a traditional Gujarati dish relished by many foodies. We have made it healthy with the addition of oats and less oil. Serve it along with Gujarati dal and hot phulkaas for a wholesome Sunday lunch.

Cooking time
45 min


    For Undhiyu


    • 6 - 8 green leaf garlic
    • 3 - 4 baby bhaingan
    • 50 gms tuver dana, fresh
    • 50 gms lilva dana,  fresh
    • 100 gms sweet potatoes
    • 100 gms yam (kand)
    • 25 - 30 broad beans (surti fali)
    • 2 raw bananas
    • 2 tablespoon honey
    • 10 gms emli (tamarind)
    • 5 teaspoon Saffola oil
    • 4 green chilies
    • A pinch hing
    • 1 teaspoon turmeric powder
    • 1 cup coriander leaves
    • 2-inch ginger
    • 1 teaspoon mustard
    • 1 teaspoon whole jeera
    • 1 teaspoon ajwain
    • Salt as per taste


    For Muthiyia


    • 1/4 cup besan
    • 1/2 cup wheat flour
    • 1 packet Saffola Masala Veggie Twist Oats
    • Salt to taste
    • 1/2 cup methi
    • 1/2-inch ginger
    • 1 - 2 green chilies
    • 3 gms whole dhania
    • 5 gms whole jeera
    • 1 cup water


    For Chutney


    • Velakkaya (Wood Apple or Elephant Apple) – 1 (250gms)
    •  3 green chilies
    • 1/8 teaspoon turmeric powder 
    • Salt to Taste
    • 1 1/2 teaspoons black gram 
    • 1/8 teaspoon fenugreek seeds
    • 1 teaspoon mustard seeds 
    • 1/8 teaspoon hing
    • 2 teaspsoon chopped coriander 

How to make Healthy Undhiyu with Oats

    For Muthiyia


    • Mix all the Muthiyia ingredients and prepare firm dough
    • Divide into small portions and shape each into one-inch long half-inch thick rolls
    • Bake at 150c for 15-20 minutes
    • Remove and keep aside to cool


    For Undhiyu


    • Wash, peel off and dice yam, sweet potatoes, and raw bananas
    • Wash Brinjal and slit them into four without cutting the stem
    • Make a paste of garlic, green chillies, and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal
    • String beans and cut into one-inch-long pieces
    • Heat up Saffola oil in a thick-bottomed handi, mix in asafoetida and mustard seeds
    • When mustard seeds crackle mix in ground Masala and broad beans
    • Put the rest of the vegetables in layers one on top of the other
    • Sprinkle salt and turmeric powder
    • Stir-fry for five minutes on high flame heat
    • Pour out one cup of water, cover, and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes
    • Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes
    • Shake the vegetables occasionally but do not use a spoon to stir
    • Serve hot decorated with coriander leaves, kowta chutney, bajra rotla, puri


    For Chutney


    • Heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and black gram. Fry the seeds till they change color to golden brown
    • Then add mustard seeds and fry till they splutter. Add the green chili pieces and fry well. Add the red chili pieces and asafoetida and mix well
    • Fry the seasoning till the green chilies change color. Take this fried seasoning, without oil, into a mixie jar
    • Grind the fried seasoning to a coarse powder/paste
    • Now add the scooped Velakkaya pulp and run the mixer shortly (Just to mix). Transfer the ground chutney into a plate a mix well with fingers
    • Add the chopped coriander and mix again

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just awesome recipe . look very interest...

just awesome recipe . look very interesting. and healthy. must try.

Jul 17, 2016

Average: 4 (1 vote)
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