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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.
For 4 servings
Prepare the Muthiya Dough
Shape and Steam
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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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 385.08 calories per serving with 10.14g of protein, it's a moderately challenging recipe perfect for snack or breakfast or appetizer.
Cool and Slice
Temper the Muthiya
Garnish and Serve
Incorporate 1/2 cup of finely chopped fenugreek leaves (methi) or grated carrots into the dough for added flavor and nutrition.
Replace the whole wheat flour and semolina with a combination of jowar (sorghum) flour and bajra (pearl millet) flour for a gluten-free alternative.
Reduce the oil in the tempering to 1 tbsp or use an air fryer to crisp up the steamed muthiya slices with minimal oil.
The combination of bottle gourd, whole wheat flour, and besan provides significant dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness.
Made from a blend of flours, this snack offers sustained energy release from complex carbohydrates, making it a more wholesome choice than snacks made with refined flour.
Bottle gourd (doodhi) has high water content (over 90%), which helps in hydration. It is also very low in calories, making this snack light and nutritious.
A single serving of Doodhi Muthiya (about 8 pieces or 170g) contains approximately 250-300 calories, depending on the amount of oil used in tempering.
Yes, Doodhi Muthiya is considered a healthy snack. It is steamed, not deep-fried, and made with nutritious ingredients like bottle gourd (low in calories, high in water content) and a mix of whole grains, which provide fiber and complex carbohydrates.
This can happen for a few reasons: the dough was too tight (too much flour or doodhi was squeezed dry), you overworked the dough after adding baking soda, or the baking soda was old and inactive. The dough should be soft and slightly sticky.
Yes, you can. Place a wire rack or a small heatproof bowl upside down in a large, wide pot. Add water, ensuring it stays below the rack level. Place the plate with muthiya logs on the rack, cover the pot with a tight-fitting lid, and steam as directed.
Store leftover tempered muthiya in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving. For longer storage, you can freeze the steamed, unsliced logs for up to a month.
Absolutely. Replace the whole wheat flour and semolina with gluten-free flours like jowar (sorghum), bajra (pearl millet), or rice flour. The texture might be slightly different but it will still be delicious.