Savory steamed and pan-fried dumplings from Gujarat, made with grated bottle gourd and a blend of flours. A perfect tea-time snack that's both healthy and delicious, finished with a crackling tempering of mustard and sesame seeds.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
363cal
9gprotein
43gcarbs
19g
Ingredients
500 g Bottle Gourd (Peeled and grated)
1 cup Atta (Whole wheat flour)
0.5 cup Besan (Gram flour)
2 tbsp Rava (Fine semolina)
2 tbsp Ginger Green Chili Paste (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Kashmiri or regular)
1 tsp Coriander Powder
0.5 tsp Asafoetida (Also known as Hing, divided use)
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Fiber-rich Dudhi na Muthiya with aromatic chai - a perfectly spiced, homestyle breakfast treat!
This gujarati dish is perfect for breakfast. With 454.87 calories and 12.99g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 tsp Sugar
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (Divided use)
0.5 tsp Baking Soda
1 tsp Mustard Seeds
1 tbsp Sesame Seeds (White sesame seeds)
10 leaves Curry Leaves (Fresh)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Fresh Coconut (Grated, for garnish (optional))
Instructions
1
Prepare the Muthia Dough
In a large mixing bowl, combine the grated bottle gourd, atta, besan, and rava.
Add the ginger-green chili paste, turmeric powder, red chili powder, coriander powder, 1/4 tsp asafoetida, sugar, lemon juice, salt, and 2 tbsp of vegetable oil.
Mix all ingredients thoroughly with your hands. Do not add any water, as the moisture from the bottle gourd is sufficient to form a dough. Knead into a firm, non-sticky dough.
Let the dough rest for 5 minutes while you prepare the steamer.
2
Shape and Steam the Muthia
Bring water to a boil in a steamer. Grease the steamer plate with a little oil.
Just before steaming, add the baking soda to the dough and mix gently but quickly. This activates it for a fluffy texture.
Grease your palms with oil. Divide the dough into 3-4 equal portions and roll each into a cylindrical log, about 1.5 inches in diameter.
Place the logs on the greased steamer plate, leaving space between them for even cooking.
Steam on medium-high heat for 18-20 minutes. To check for doneness, insert a toothpick into the center of a log; it should come out clean.
3
Cool and Slice
Once steamed, carefully remove the logs from the steamer and place them on a plate or cutting board.
Allow the logs to cool down completely to room temperature, which takes about 20-30 minutes. This step is crucial to prevent them from crumbling when sliced.
Once fully cooled, use a sharp knife to cut the logs into ½-inch thick round slices.
4
Temper and Sauté
Heat the remaining 2 tbsp of vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and let them crackle. Then, add the sesame seeds, curry leaves, and the remaining 1/4 tsp of asafoetida. Sauté for 30 seconds until fragrant.
Carefully add the sliced muthia to the pan. Toss gently to coat them evenly with the tempering spices.
Sauté for 5-7 minutes, flipping occasionally, until the slices turn light golden brown and develop a slightly crisp exterior.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and optional grated fresh coconut.
Serve the Dudhi Muthia hot with green chutney, tamarind chutney, or a cup of masala chai.
92cal
4gprotein
10gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a rich, creamy texture.)
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
