Doodhi Muthiya

Name: Doodhi Muthiya
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: gujarati
Ingredients: 300 g bottle gourd (peeled and grated, lightly squeezed); 1 cup whole wheat flour; 0.5 cup chickpea flour; 2 tbsp semolina; 1 inch ginger (grated); 2 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds (for dough); 1 pinch asafoetida (for dough); 1 tsp sugar; 1 tbsp lemon juice; 1 tbsp oil (for dough); 0.5 tsp salt; 1 tsp fruit salt; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 6 pcs curry leaves; 2 tbsp water (only if needed for dough)

RATING

4.6/5(118)

TASTE SCORE

8/10

Soft, savory Gujarati dumplings made with grated bottle gourd, whole wheat flour, and besan, then steamed and lightly tempered. They make a satisfying snack or side with tea, green chutney, or plain yogurt.

PREP

20m

COOK

20m

SERVES

1 PIECE

77 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the bottle gourd.
1.Peel and grate the bottle gourd.
2.Squeeze it lightly to remove excess water, but keep it moist.
3.Set the grated bottle gourd aside for the dough.
TIPDo not squeeze the bottle gourd completely dry or the muthiya can turn dense.
knead · ~8 min
Make the muthiya dough.
1.In a wide bowl, add whole wheat flour, chickpea flour, semolina, grated bottle gourd, ginger, green chili, cilantro, turmeric powder, red chili powder, coriander powder, cumin seeds, asafoetida, sugar, lemon juice, 1 tablespoon oil, salt, and fruit salt.
2.Mix well and gather into a soft dough.
3.Add up to 2 tablespoons water only if the dough feels too dry.
4.Divide the dough into 3 equal portions and shape each into a log.
TIPKeep the dough soft but firm enough to hold shape so the logs steam evenly.
steam · ~18 min
Steam the muthiya logs.
Place the logs in a greased steamer plate with a little space between them. Steam on medium heat until firm and cooked through, 15 to 18 minutes. Cool slightly before slicing.
TIPInsert a knife into the center; if it comes out clean, the muthiya are done.
prep · ~3 min
Slice the steamed muthiya.
When the logs are warm, cut them into thick slices so they do not crumble.
temper · ~3 min
Make the tempering.
1.Heat 2 teaspoons oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves and cook for a few seconds.
4.Add the sliced muthiya and toss gently to coat.
TIPTurn the slices gently so they stay intact and get evenly coated with the tempering.
saute · ~3 min
Lightly cook the slices.
Cook for 2 to 3 minutes, turning once or twice, until the edges are lightly golden and the tempering smells fragrant.
serve
Serve the doodhi muthiya warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated doodhi only lightly; too much moisture makes sticky dough, but too little makes the muthiya heavy.
2
Mix in the fruit salt at the very end and steam immediately so the logs rise and stay soft.
3
Grease the steamer plate well and leave space between logs so steam can circulate evenly.
4
Let the steamed logs cool just until warm before slicing; hot logs tend to crumble.
5
Use a gentle folding motion while tempering so the slices stay intact and don't break in the pan.
6
If making ahead, steam and cool the logs first, then slice and temper just before serving for the best texture.

RECIPE VARIATIONS