I have always loved Gujarati food and after marrying my Gujju husband I got to know some Gujarati dishes which are not commonly known to non-Gujjus. Muthia being one of them. Muthia are dumplings usually made out of besan, and are either steamed or fried.
My mother-in-law makes muthia but somehow I never managed to post its recipe on the blog. I have to thank Shivani for contributing this doodhi muthia recipe which is one of my favorite Gujarati snacks.
Shivani is my husband’s classmate from school. She got in touch with me after she came to know about my blog. She lives in Muscat, Oman with her husband and her daughter, Bhumi, who is the same age as Devansh. Shivani is extremely passionate about cooking and tries new recipes all the time.
She is very active on several food groups on Facebook and posts her recipes quite regularly. She got this muthia recipe from her grandmother. Do give these doodhi muthia a try and enjoy them with hot tea. Muthias taste nice even when cold and can be given to kids in tiffin along with coriander chutney.
Muthia Recipe, Dudhi Muthia
- 1 cup wheat flour
- 1/2 cup semolina rava/suji
- 1/2 cup gram flour besan
- 1 cup grated bottle gourd dudhi/lauki
- 1 tsp chilli powder
- 1/2 tsp turmeric powder haldi
- 2-3 tbsp curd
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 1 pinch asafoetida hing
- few curry leaves
- 2-3 tbsp oil
- salt to taste
- Squeeze out water from bottle gourd after you have grated it. (Peel off first and then grate.)
- Take wheat flour, besan, suji, red chili powder, and haldi in a large mixing bowl.
- Mix well, and then add curd and grated bottle gourd and make a dough. (You can add the water squeezed out from the bottle gourd while kneading the dough if needed. The dough should not be sticky so add only if needed.)
- Now roll the dough in long cylinder-shaped pieces of about 1 to 1.5 inches in diameter.
- Grease a steel sieve/strainer, and arrange the dough rolls in it. (Use a flat sieve/strainer.)
- Steam the rolls for 25-30 minutes. (You can check whether they are done or not by poking a fork in them. If it comes out sticky, they’re not done.)
- Allow the rolls to cool down and then slice them into small pieces (muthiyas).
- Heat oil in a kadai and then add mustard seeds.
- When the mustard seeds start to crackle, add sesame seeds, hing, and curry leaves.
- Add the steamed muthias to the kadai and stir till the muthias turn light brown and crisp.
- Serve hot with chutney.
- Add a pinch of kasuri methi to the dough.
- You can add sesame seeds in the dough in addition to putting it in the tadka.
- Adding rice to the dough, make the muthia softer.
- We don’t use curd, suji and hing in the muthia made at home.
- In addition to mustard seeds, sesame seeds, curry leaves and hing, we also add jeera, fennel seeds, and a generous pinch of sugar in the tadka (tempering).