DUDHI NA MUTHIYA

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Table of Contents

Have you heard about this dish, “dudhi na muthiya“?

This is a Gujarati snack that is very healthy and steamed. Full of protein and fiber.

Dudhi is a Gujarati word for bottle gourd. Muthiya is a steamed snack made with bottle gourd.

Do you know how healthy Bottle gourd is for us? Let me tell you.

Bottle guard is supposed to be good for DIABETES, HYPERTENSION, FLATULENCE, LIVER DISEASES, WEIGHT CONTROL, etc.

Bottle gourd, also known as LAUKI in Hindi, is la supper veggi as it is low in calories, high in water content, good for skin, low in fat, and is very good for the heart (lowers cholesterol ).

You might have heard that people drink lauki juice, and every time the residue is left in the form of gratings or pulp. This can be used in our dish, dudhi na muthiya.

Dudhi na muthiya is a Gujarati snack that is steamed and very soft. It has a tangy taste, with the flavors of indian herbs and spices. Along with Bottle gourd gratings, we use coarse wheat flour and besan (gram flour). It can be individually served with tea, or as breakfast or dinner. Muthiyas are soft on the inside and crisp on the outside.

LET US SEE THE INGREDIENTS NEEDED FOR DUDHI NA MUTHIYA.

FOR MAKING THE DOUGH:-

Bottle gourd, grated and squeezed-2 cups
wheat flour-1+ 3/4 cup.(coarse)
sooji-3/4 cup if you do not have coarse wheat flour. (Add only 1 cup of wheat flour in that case).
Besan (gram flour)-1/4 cup
curds-4- 5 tablespoons
edible oil-4 tablespoons
Red chilli powder-1 small tea spoon
coriander powder-1 teaspoon,
cumin powder-1 teaspoon
Garam masala-1-small teaspoon
Asafoetida-1/4 teaspoon
Fenall seeds-1 tablespoon
White Til (sesame)-2ablespoons
Carrom seeds (ajwain )-1 teaspoon
Sugar-2 tablespoon
Ginger paste-1 tablespoon
Fresh green chilli paste-1tablespoon
Fresh garlic paste-1 tablespoon (optional)
fresh lemon juice-I Tablespoon
Baking soda-1/2 teaspoon
Salt to taste.

FOR TEMPERING OR TADAKA:-

Oil-2 tablespoons
Mustard seeds-1 teaspoon
White till-1tablespoon
Fresh green chilies-4-5 slited
Curry leaves-2 springs
Asafoetida(hing)-1/4 teaspoon
Powdered sugar-1 teaspoon
Water- 2 Tablespoons
Fresh coriander leaves-1/2 cup chopped finely.

KNEADING THE DOUGH FOR MUTHIYA:-

Select a fresh and firm dudhi (lauki), wash, peel, and grate.

Squeeze the gratings to remove extra moisture from them.
Now, in a mixing bowl, take curds and oil.

Whisk it well.
Add hing, red chili powder, turmeric powder, white till, fennal seeds, ajwain, garam masala, dhaniya powder, jeera powder, ginger paste, garlic paste, green chili paste, and sugar. mix.

Take the grated lauki and squeeze to remove excess water. Add salt.

Also, add the flour to the mix.

Now is the time to add soda and lime juice to it. This will react and form foam.

Make a semi-soft dough.

leave to rest.

STEAMING PROCESS FOR MUTHIYA:-

Mix the dough nicely once again. Leave to rest if you have added sooji.
Divide the dough into 3or 4 portions and make rolls.

Boil the water in a steamer, and when the water starts boiling, it is ready for steaming Muthiyas.

Keep the rolls on a steamer plate, which is greased.

Cover and steam for about 15 minutes. The flame should be medium to high.
When you check, you will see that muthiya has started to crack; that is a sign that muthiya is cooked. You will also see that it does not stick.

CUTTING AND SHAPING THE MUTHIYAS:–

cool nicely before you cut or shape them.
Make round-shaped pieces and then press them in your fist to form an oval shape with your 3 fingers’ impression on it.

THIS PARTICULAR SHAPE GIVES IT THE NAME MUTHIYA (MUTTHI MEANS FIST).
Give shape to the rest of the pieces that you had cut.

GARNISHING THE MUTHIYAS:-

method of garnishing muthiyas:-

Keep a skillet or a pan on the flame and heat it with 2 tablespoons of oil.
Now add mustard seeds and hing to it.

When mustard seeds splutter, add slit green chilies to it.
Now add curry leaves and lastly white till to it.

Add 2 tablespoons of sugar to 1/2 a cup of water, dissolve, and add to the garnish before adding muthiyas to the pan. Add a little fresh coriander to give a nice aroma.
This keeps the muthiya soft. (adding water)