Doodhi Muthiya
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
5 steps. 25 minutes total.
- 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
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
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
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
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not squeeze the water from the grated bottle gourd. Its natural moisture is essential for soft, moist muthiya.
- 2Add baking soda just before you are ready to steam. Its leavening action starts immediately upon contact with moisture.
- 3Ensure the muthiya logs are completely cool before slicing to get clean, neat pieces without crumbling.
- 4For an extra crispy texture, you can shallow fry the tempered muthiya for a few more minutes until golden brown on all sides.
- 5You can prepare and steam the muthiya logs a day in advance. Store them in an airtight container in the refrigerator and temper just before serving.
Adapt it for your goals.
Vegetable Addition
Incorporate 1/2 cup of finely chopped fenugreek leaves (methi) or grated carrots into the dough for added flavor and nutrition.
Gluten Free VersionGluten-Free Version
Replace the whole wheat flour and semolina with a combination of jowar (sorghum) flour and bajra (pearl millet) flour for a gluten-free alternative.
Healthier VersionHealthier Version
Reduce the oil in the tempering to 1 tbsp or use an air fryer to crisp up the steamed muthiya slices with minimal oil.
Why this is on our healthy list.
Rich in Fiber
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.
Good Source of Complex Carbohydrates
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.
Hydrating and Low-Calorie
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.
Frequently asked questions
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.
