Muthia is popular Gujarati snack. Everybody might know about this snack, even if he/she is not Gujarati. There are many different varieties of muthia – dudhi muthia, mooli muthia, methi muthia, palak-methi muthia and so on. But today’s recipe is doodhi muthia/Lauki muthia.
There are two methods of making muthia – one is steaming and second is deep frying. Usually steamed muthia is eaten as a snack with chutney or a cup of tea. And fried muthia is added in Undhioo or any curry/shaak like vatana muthia nu shaak, tameta muthia nu shaak.
Steamed dudhi muthia is sautéed in oil with mustard seeds and sesame seeds. And that’s why they get little crispy, brown layer from outside. Sesame seeds give nice crunch and nutty taste to the muthia.
It is very healthy and filling snack. You can pack this into kid’s lunch box also. It tastes good if it is cold. So this is best snack to pack for picnic, take one ketchup bottle with it. And you will have healthy, yummy snack. It is obviously better than having a bag of chips.
I have added some grated onions to it for some flavors. But you can replace it with lauki.
- Doodhi (Bottle gourd or Lauki) – 2 cups, Grated
- Onion – ¼ cup, grated
- Whole wheat flour – ½ cup
- Besan (chickpea flour) – ½ cup
- Semolina (Sooji or Rawa) – 1 cup
- Turmeric powder – ½ teaspoon
- Asafoetida – ¼ teaspoon
- Baking soda – ¼ teaspoon
- Cumin seeds – ½ teaspoon
- Fennel seeds – ½ teaspoon
- Sugar – 1 teaspoon
- Ginger paste – 1 teaspoon
- Green chilies – 4, chopped finely
- Cilantro – 10 sprigs, chopped finely
- Lemon juice – 1 teaspoon
- Oil – 1 teaspoon
- salt - to taste
- Oil – 2 tablespoons
- Mustard seeds – ½ teaspoon
- Sesame seeds – 2 teaspoons
- Grate onion and bottle gourd. Measure it and keep it aside.
- Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
- Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
- Then squeeze out as much possible water from bottle gourd and onion. Use your all strength to squeeze out water. Add it to the bowl. Mix well.
- And knead it into soft dough. Use water if needed. may be you will need tablespoon or more or less.
- Prepare steamer. Add about an inch of water and let it come to boil. Then apply some oil on steamer tray with holes in it and grease it well.
- Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on grease tray as shown below.
- And steam it for 20-22 minutes. You can check muthia is done by inserting a toothpick in the muthia and it will come out clean.
- Let it cool for 5 minutes then cut into half inch slices.
- Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.
- Then add sliced muthia. Mix gently so muthia do not break and sauté it till you get little brown and crispy muthia. Turn off the heat.
- Serve hot.
Shelf life – once cools completely, it can be kept in refrigerator in air tight container up to a week.
Serving suggestions – Serve as a snack with ketchup or chutney. It can be served with a cup of tea or coffee as an afternoon snack. If you are travelling or going for picnic then this is best snack as it tastes good even if it’s cold.
I have served delicious dudhi muthia as a weekend brunch with a cup of tea.