Tender, savory steamed dumplings made from bottle gourd and a blend of flours. These are seasoned with classic Gujarati spices, tempered with mustard and sesame seeds, and make for a perfect tea-time snack.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
371cal
10gprotein
45gcarbs
19g
Ingredients
2 cup Bottle Gourd (grated)
1 cup Whole Wheat Flour
0.5 cup Besan
0.25 cup Fine Semolina (also known as Rava or Suji)
0.25 cup Curd (slightly sour)
1.5 tbsp Ginger-Green Chili Paste
4 tbsp Oil (divided; any neutral oil like sunflower or canola)
A fiery and pungent Maharashtrian dry chutney made with garlic, coconut, and red chilies. It's the perfect zesty accompaniment for vada pav, bhajis, or simply sprinkled over rice and dal.
Aromatic Doodhi na Muthiya with spicy garlic chutney – a fiber-rich, perfectly spiced, homestyle delight!
This gujarati dish is perfect for lunch. With 445.36 calories and 11.61g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Asafoetida (divided)
2 tsp Sugar
1 tbsp Lemon Juice
1.25 tsp Salt (or to taste)
0.5 tsp Baking Soda
1 tsp Mustard Seeds
1.5 tsp Sesame Seeds
10 leaves Curry Leaves
3 tbsp Coriander Leaves (freshly chopped, for garnish)
2 tbsp Fresh Coconut (grated, for garnish (optional))
4 cup Water (for steaming)
Instructions
1
Prepare the Muthiya Dough
In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, besan, and fine semolina.
Add the curd, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, 0.25 tsp asafoetida, sugar, lemon juice, salt, and 2 tbsp of oil.
Mix all ingredients thoroughly with your hands to form a soft, slightly sticky dough. Do not add any extra water, as the moisture from the bottle gourd is sufficient.
Let the dough rest for 5-10 minutes to allow the flours to absorb the moisture.
2
Shape and Steam
While the dough rests, prepare your steamer. Add 2-3 inches of water to the bottom pot and bring it to a rolling boil. Lightly grease the steamer plate or tray with oil.
Once the steamer is ready, add the baking soda to the dough and mix it in gently but quickly. The dough will become lighter and more aerated.
Grease your palms with a little oil. Divide the dough into 4 equal portions and shape each into a cylindrical log, about 1-inch thick and 6-7 inches long.
Place the logs on the greased steamer plate, ensuring there is some space between them for even cooking. Do not overcrowd the plate.
Steam on medium-high heat for 18-20 minutes. To check for doneness, insert a toothpick or knife into the center of a log; it should come out clean.
3
Cool and Slice
Once steamed, carefully remove the plate from the steamer and let the muthiya logs cool down completely at room temperature for at least 15-20 minutes.
This cooling step is crucial; slicing them while hot will cause them to crumble.
Once fully cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
4
Temper the Muthiya
Heat the remaining 2 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds. Once they begin to splutter, add the sesame seeds, the remaining 0.25 tsp asafoetida, and the curry leaves. Sauté for 30 seconds until the seeds are toasted and the leaves are crisp.
Carefully add the sliced muthiya to the pan.
Toss gently to coat all the pieces with the tempering. Sauté for 4-5 minutes, stirring occasionally, until the muthiya are heated through and have a light golden, slightly crisp exterior.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves and optional grated fresh coconut.
Serve immediately while hot with green chutney, tamarind chutney, or a cup of hot masala chai.
74cal
2gprotein
6gcarbs
6gfat
Ingredients
1 cup garlic cloves (peeled)
1 cup dry coconut (grated or thinly sliced)
12 pcs kashmiri red chilies (stems removed)
0.25 cup peanuts (raw, unsalted)
2 tbsp sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt (adjust to taste)
0.5 tsp red chili powder (optional, for extra heat)
Instructions
1
Roast Ingredients Separately
Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2
Cool Completely
Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3
Grind the Chutney
Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4
Store
Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.
