Doodhi Muthia ( Gujarati Recipe)
by Tarla Dalal
Added to 461 cookbooks
This recipe has been viewed 722417 times
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images.
doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia.
Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer.
I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
Serve steamed lauki muthia with green chutney.
Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.
- To make doodhi muthia, squeeze out excess water from the grated bottle gourd and onions and discard the liquid.
- Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger paste, green chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, ½ tsp of asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
- Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
- Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
- Arrange 2 rolls on a greased sieve and steam in a steamer for 20 minutes.
- Repeat step 5 to steam 2 more rolls.
- Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the remaining 2 tsp of oil in a deep non-stick pan and add the mustard seeds, curry leaves, sesame seeds and remaining asafoetida and sauté on a medium flame for a 30 seconds.
- Add the doodhi muthia pieces and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
- Serve the doodhi muthia immediately garnished with coriander.
Doodhi Muthia ( Gujarati Recipe) by Tarla Dalal
Doodhi Muthia ( Gujarati Recipe) recipe with step by step photos
To make Doodhi Muthia first grate the doodhi (bottle gourd), then squeeze out all the water from the doodhi and put it in a deep bowl.
- Then add grated and squeezed onions, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use.
- Add the whole wheat flour. My grandmother adds bajra and jowar flour to this.
- Then add semolina, it will give it a nice texture to the muthias.
- Add the besan.
- Then add the ginger-green-chilli paste to add some spice to the muthias.
- Then add the turmeric powder. Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits. Also, it provides an amazing yellow colour.
- Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. Cumin seeds because of its distinctive aroma and flavour are widely used in whole and powdered form in Indian as well as international cuisine.
- Then add the fennel seeds.
- Add lemon juice, a tangy taste enhancer.
- Then add sugar. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for.
- Add the chopped coriander. A herb with a lemony citrus flavour widely used in India cuisine in various ways. To make peppy chutneys, marinades or curry pastes or to garnish vegetables, dals, salads, snacks etc.
- Then soda-bi-carb also known as baking soda. It aids in making the muthias soft.
- Then add asafoetida. It acts as a digestive aid.
- Add salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount.
- Finally add oil.
- Mix all the ingredients well.
- Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough.
This is the perfect consistency for the muthia dough. If it becomes sticky, then add a little more besan.
To steam doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | add water in a steamer and put to boil.
- Grease the steamer plate with oil.
- With greased palms and fingers divide the dough into 4 equal portions. Take a portion of the muthia dough and shape it into a long cylindrical shape.
- Repeat with 1 more portion and place them on the greased steamer plate at a little distance from each other, so that the muthias don’t stick to each other when steamed and fluffed up.
- Place the steamer plate in the steamer and steam for 20 minutes. You can check if they are done or no by inserting a knife or toothpick. If it comes out clean, they are cooked. If not, then steam for a little longer.
- Open the lid remove the steamed muthias and shape and put the remaing 2 portions of the muthia dough to steam. You can also cook them in a microwave.
The steamed doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | are ready. Steaming makes these muthiyas a healthy snack to munch upon!
Cool the doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | and cut into slices.It is very important to cool them or else, they will break on slicing.
- For the tempering heat oil in a non-stick pan. Add the mustard seeds.
- When the mustard seeds crackle add the sesame seeds. Til gives a nice bite and nutty flavor.
- Add a pinch of asafoetida.
- To this tempering add the cut muthias pieces. Sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
Serve the doodhi muthias with green chutney. They taste good even when they are cold, so you can pack them in dabba.
- There are many different variants of muthias made with a combination of an array of flours and vegetables. Palak and Doodhi Muthia, Nachni Methi Muthia and Cabbage Jowar Muthias are few of my favorite muthiya recipes.
- Fried muthia recipes like the Crispy Whole Wheat Muthia , Methi Muthias can be made in advance and stored in an air-tight container. They taste really good with a cup of tea.
- Muthia can also be added to gravies or curries to make lip-smacking dishes like Tameta Muthia Nu Shaak, Valor Muthia Nu Shaak, Hara Chana Coconut Curry with Methi Muthia.
Like Doodhi Muthia then you might like methi muthia recipe. See detailed step by step recipe of Gujarati methi muthia. Makes 15 muthias.
Ingredients For Methi Muthia
1 1/4 cups chopped fenugreek (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1 1/2 tsp ginger-green chilli paste
1 1/4 tbsp sugar
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 1/2 tbsp oil
salt to taste
Method For methi muthia
To make methi muthia, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves.
Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water.
Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the methi muthia on an absorbent paper. Serve immediately.
Nutrient values (Abbrv) per serving
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