Steamed Muthiya

Name: Steamed Muthiya
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: gujarati
Ingredients: 250 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 yogurt (plain); 1 tbsp lemon juice; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 0.5 tsp sugar; 0.5 tsp salt (divided); 1 tbsp oil (for dough and greasing); 1 tsp fruit salt; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 6 pcs curry leaves; 2 tbsp cilantro (chopped); 2 tbsp water (only if needed to bind the dough)

RATING

4.4/5(112)

TASTE SCORE

8/10

Soft, savory Gujarati dumplings made with bottle gourd, whole wheat flour, and chickpea flour, then gently steamed until tender. They make a lovely light snack or side dish with a simple tempering on top.

PREP

20m

COOK

20m

SERVES

1 PIECE

77 cal

SERVINGS

METHOD · 10 STEPS

prep · ~8 min
Prepare the bottle gourd and steamer.
1.Peel and grate the bottle gourd.
2.Squeeze it lightly so it is moist but not dripping.
3.Grease a steaming plate or tray with a little oil.
4.Bring water to a simmer in the steamer.
TIPDo not squeeze the bottle gourd completely dry or the muthiya can turn dense.
mix · ~6 min
Mix the muthiya dough.
1.In a wide bowl, combine bottle gourd, whole wheat flour, chickpea flour, semolina, ginger, green chili, yogurt, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, salt, and 1 tablespoon oil.
2.Mix everything well and press together into a soft dough.
3.Add up to 2 tablespoons water only if the dough feels dry.
4.Sprinkle fruit salt over the dough and mix gently just until combined.
TIPKeep the dough soft and lightly sticky; a stiff dough makes hard muthiya.
assemble · ~3 min
Shape the logs.
Grease your palms lightly with oil and divide the dough into 3 equal portions. Shape each portion into a smooth log about 1 inch thick and place them on the greased steaming plate with a little space between them.
steam · ~18 min
Steam the muthiya until set.
Place the plate in the steamer, cover, and steam on medium heat until the logs are firm and a skewer comes out clean.
TIPSteam on medium heat so the logs cook through evenly without becoming wet on top.
rest · ~5 min
Cool the steamed logs slightly.
Remove the plate from the steamer and let the logs cool for a few minutes so they slice neatly without crumbling.
prep · ~2 min
Slice the muthiya.
Cut the steamed logs into thick round pieces.
temper · ~2 min
Make the tempering.
1.Heat 1 teaspoon oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves.
4.Cook for a few seconds until fragrant.
TIPAdd the curry leaves carefully, as they may splutter in the hot oil.
assemble · ~2 min
Coat the slices with tempering.
Add the sliced muthiya to the pan and toss gently for 1 to 2 minutes so the tempering coats the pieces evenly without breaking them.
garnish
Garnish with cilantro.
serve
Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

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

1
Lightly squeeze the grated bottle gourd; if it is too wet, the logs spread, and if too dry, the muthiya turn heavy.
2
Mix in the fruit salt at the very end and steam immediately so the batter keeps its lift.
3
Shape smooth 1-inch logs with oiled palms to prevent cracks that can split during steaming.
4
Leave space between the logs on the steaming plate so steam can circulate and cook them evenly.
5
Let the steamed logs cool for a few minutes before slicing; hot muthiya are more likely to crumble.
6
Toss the slices gently in the tempering rather than stirring hard, since steamed muthiya are delicate.
7
These keep well in the fridge for a day or two; rewarm by brief steaming or a light pan toss.