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
Preparation time
20 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since oats and more veggies are added


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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