Dudhi muthia recipe (Muthiya) - This is one of the popular Gujarati snack. This is healthy snack because it steamed not fried.
Steamed dudhi muthia is sautéed in oil with mustard seeds and sesame seeds. And that’s why they get little crispy, brown layer around the outside. Sesame seeds give nice crunch and nutty taste to it.
There are many different variation to the muthia. But this one made with lauki is the traditional one. Others are methi muthia, palak-methi muthia, mooli muthia, cabbage muthia and so on.
There are two methods of making muthia – one is steaming and second is deep frying.
- Usually steamed version usually is eaten as a snack with chutney or a cup of tea.
- While fried version is added in curry/sabzi e.g. Undhiyu, tameta muthia nu shaak, vatana muthia nu shaak, valor muthia nu shaak.
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 much better than having a bag of chips.
How to make dudhi muthia?
1) Grate onion and bottle gourd. Measure it and keep it aside.
2) Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
3) Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
4) 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.
5) And knead it into soft dough. Use water if needed. You may need tablespoon or more or less or no water, depending on the moisture in your lauki.
6) Prepare steamer. Add about an inch of water and let it come to a boil. Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.
7) Apply some oil on your palms and divide the dough into four equal portions. Shape each portion into cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on greased tray as shown below.
8) Steam it for 20-22 minutes. You can check muthia is done by inserting a toothpick or knife in the muthia and it should come out clean.
9) Let it cool for 5 minutes, remove it to plate or cutting board. then cut into half inch slices.
10) Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.
11) Then add sliced muthia. Mix gently so they do not break and sauté till you get little brown and slightly crispy around the edges. Turn off the heat. Serve hot.
Serving suggestion:
- Serve as a snack with ketchup or coriander chutney. It tastes best when served with mango chunda.
- It can be served with a cup of tea or coffee as an afternoon snack or morning breakfast.
- If you are traveling or going for picnic then this is best snack to pack into the box as it tastes good even if it’s cold.
Check out other Gujarati snack recipes
Dhokla (khatta, white dhokla) // Khaman (Nylon, spongy) // Tikha gathiya // Khichu // Methi thepla // Dal vada
Dudhi Muthia Recipe (muthiya recipe)
Ingredients
For dudhi muthiya recipe:
- 2 cups Lauki (bottle gourd or dudhi) Grated
- ¼ cup Red onion grated optional
- ½ cup Whole wheat flour (Chapati atta)
- ½ cup Besan (gram flour) bengal flour
- 1 cup Sooji (rava or semolina)
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
- ¼ teaspoon Baking soda
- ½ teaspoon Cumin seeds
- ½ teaspoon Fennel seeds
- Salt to taste
- 1 teaspoon Sugar
- 1 teaspoon Ginger paste or freshly grated or crushed
- 4 Green chilies chopped finely
- 3 tablespoons Cilantro or coriander leaves chopped finely
- 1 teaspoon Lemon juice
- 1 teaspoon Oil
For Tempering
- 3 tablespoons Oil
- ½ teaspoon Mustard seeds
- 2 teaspoons Sesame seeds
Instructions
Making dudhi muthiya recipe:
- 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.
- Prepare steamer. Add about an inch of water and let it come to a boil.
- Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.
- Apply some oil on your palms and divide the dough into four equal portions.
- Shape each portion into cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on greased tray as shown below.
- Steam it for 20-22 minutes.
- Let it cool for 5 minutes, remove it to plate or cutting board. then cut into half inch slices.
Making tempering:
- 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 they do not break and sauté till you get little brown and slightly crispy.
- Turn off the heat.
These are my favourite! Tried making muthiyas for the first time but they turned out a bit hard and doughy. Any tips on how to make them softer?
Addition of baking soda makes the lighter and softer muthia.
Plus, steaming them on medium heat helps as well. one should not cook on high heat.
too much soda or overcooking could also make it hard. medium heat does help. I boiled water and left the muthiyas on high for 5 minutes and cooked them on medium heat for 15 minutes.
I also think semolina makes it bit hard. In the past, I have added less semolina or no and they turned out soft which are too my liking because I can drizzle bit of olive oil or groundnut oil and eat them as is. This time, they were dry, so I had to stir fry in oil with mustard seed baghaar.
I agree, too much baking soda will make hard muthiya.
Thank you for your tips and detail explanation. It is helpful.
I hv tried this recipe more than 10 times now. Always turns out superrrrr🤩
Thank u so much.
yay!! very glad to hear it