Doodhi Muthia is a Gujarati snack. Doodhi Muthia are dumplings made using bottle gourd and flour, flavoured with ginger, chilli and tempered with mustard seeds and sesame seeds. Mutthi is a Hindi word that means fist. The dish is called because the dumplings are shaped using fist. Muthia can be deep fried or steamed. Here I am sharing the recipe for steamed.
As such muthias are very customizable. You can make them with your choice of vegetables. Here I have made them using bottle gourd. You can use carrot, cabbage, coconut etc. During winters I prepare methi muthia, palak muthia etc. Flours such as whole wheat flour, gram flour, semolina go into it. For flavouring doodhi muthia I have used lots of coriander, ginger, chilli, lemon juice and sugar.
1. Mix all the ingredients: In a large bowl combine the ingredients listed under the heading for steamed muthia.
2. Shape muthia: Mix everything and form dough. If required add the bottle gourd juice obtained by squeezing the grated bottle gourd. Grease your hand. Divide the dough into 4 portions. Shape them into cylindrical logs.
3. Steam muthia: Heat enough water in a steamer. Grease a perforated plate. Place the logs on the greased plate. Put in the steamer. Let it steam for 15-20 minutes. Insert a knife or toothpick to check for the done-ness. If it comes out clean, the muthias are done otherwise cook further for 2-3 minutes. Take them out. Let them cool down. Cut into roundels around ½ inch thick.
4. Temper muthia: Heat 3 tsp oil. Add ½ tsp mustard seeds and 1 tsp sesame seeds. Add steamed muthias. Cook for 2-3 minutes.
5. Bon appétit: Garnish doodhi muthia with lots of chopped coriander and add some lemon juice and serve.
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
For steamed muthia:
For tempering:
In a large bowl combine the ingredients listed under the heading for steamed muthia.
Mix everything and form dough. If required add the use bottle gourd juice obtained by squeezing the grated bottle gourd. Grease your hand. Divide the dough into 4 portions. Shape them into cylindrical logs. Heat enough water in a steamer. Grease a perforated plate. Place the logs on the greased plate. Put in the steamer. Let it steam for 15-20 minutes. Insert a knife or toothpick to check for the done-ness. If it comes out clean, the muthias are done otherwise cook further for 2-3 minutes. Take them out. Let them cool down. Cut into roundels aroud ½ inch thick.
Heat 3 tsp oil. Add ½ tsp mustard seeds and 1 tsp sesame seeds. Add steamed muthias. Cook for 2-3 minutes.
Serve doodhi muthia with tomato ketch up or chutney.
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars