Doodhi Muthiya

1. 1

   Step 1

   • a.Prepare the Muthiya Dough
   • b.In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, besan, and fine semolina.
   • c.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.
   • d.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.
   • e.Let the dough rest for 5-10 minutes to allow the flours to absorb the moisture.
2. 2

   Step 2

   • a.Shape and Steam
   • b.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.
   • c.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.
   • d.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.
   • e.Place the logs on the greased steamer plate, ensuring there is some space between them for even cooking. Do not overcrowd the plate.
   • f.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. 3

   Step 3

   • a.Cool and Slice
   • b.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.
   • c.This cooling step is crucial; slicing them while hot will cause them to crumble.
   • d.Once fully cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
4. 4

   Step 4

   • a.Temper the Muthiya
   • b.Heat the remaining 2 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • c.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.
   • d.Carefully add the sliced muthiya to the pan.
   • e.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. 5

   Step 5

   • a.Garnish and Serve
   • b.Turn off the heat. Garnish generously with freshly chopped coriander leaves and optional grated fresh coconut.
   • c.Serve immediately while hot with green chutney, tamarind chutney, or a cup of hot masala chai.

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