Nutritious Gujarati - Doodhi Muthiya Recipe
Gujarati doodhi Muthiya or muthia is a fist-shaped dumpling, which is a traditional street food, snack, or a side dish from Gujarat state in Western India.
Ingredients
- 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
Instructions
- Peel and grate the bottle gourd and squeeze out the excess water from the grated bottle gourd into a bowl.
- In a deep bowl, combine 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 to mix them well and knead into a soft dough.
- Apply oil on your hands and divide the mixture into 3-4 equal portions.
- Shape the portions into a cylindrical roll.
- Take a sieve, grease it with oil, and place two rolls on it. In a steamer, steam them for 20-25 minutes.
- After that, steam the remaining two rolls.
- Take them on a plate, and once cool, cut them into small slices and keep them aside.
- For tempering, heat the oil in a pan and add mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves and saute for 30-40 seconds on medium flame.
- Add the sliced doodhi muthiya to the pan and saute for 4-5 minutes or until light brown and crispy.
- Take doodhi muthiya on a plate, garnish them with finely chopped coriander, and serve.
Notes
- While kneading, you can add the excess water from the bottle gourd to knead if required.
- You can use grated carrots, cabbage, or onion if you like.
- Use baking soda to make your muthiya softer.
- ½ tbsp of yogurt can be added to ferment the muthiya.