Muthia's foundation rests upon the grains and vegetables that resonate with Gujarat's agrarian culture. With key components such as gram flour and a variety of green vegetables like fenugreek leaves or bottle gourd, it embraces the dietary staples of the region. The incorporation of these nutrient-rich ingredients hints at muthia's role as a nourishing and convenient food option, perfectly suited for the busy lives of farmers and workers. It stands as a testament to the ingenuity of Gujarati cuisine, catering to both sustenance and taste.
2 cups - Bottle gourd (lauki / doodhi) (grated) ½ cup - Whole wheat flour (gehun ka atta) ½ cup - Rice flour ½ cup - Gram flour (besan) 1 tsp - Ginger garlic paste 1 tsp - Green chili paste ½ tsp - Turmeric powder 3 tsp - Oil ½ tsp - Cumin seeds ¾ tsp - Asafoetida (hing) ½ tsp - Mustard seeds 1 tsp - Sesame seeds 1 tsp - Lemon juice 1 tsp - Sugar 6-8 - Curry leaves Salt as per requirement 1-2 pinch of baking soda 2 tbsp - Chopped coriander
Prepare the bottle gourd by peeling and grating it, then extract the excess water from the grated bottle gourd and collect it in a bowl.
Mix grated bottle gourd, wheat flour, rice flour, gram flour, ginger garlic paste, green chili paste, turmeric powder, lemon juice, sugar, baking soda, asafoetida, salt, coriander, and oil in a deep bowl. Knead the ingredients into a soft dough.
Grease your hands with oil and divide the mixture into 3-4 equal portions. Shape each portion into a cylindrical roll.
Transfer the steamed rolls onto a plate. Allow them to cool, then slice them into small pieces and set aside.
In a pan, heat oil and add mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves. Sauté them on medium flame for 30-40 seconds as a tempering.
Add the sliced doodhi muthiya to the pan and sauté them for 4-5 minutes, or until they turn light brown and crispy.
Transfer the doodhi muthiya to a plate, garnish them with finely chopped coriander, and serve.