Dudhi methi na muthia is a popular Gujarati snack made of basic ingredient like grated dudhi (lauki), methi (fenugreek) leaves atta, semolina, besan, and regular spices. When all these ingredients combined in the correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge. This muthia is very tasty and serve as a tea time snack, for breakfast, or even as a light dinner along with Green Chutney and masala chai.
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Recipe card for dudhi methi muthiya
For green paste
- 4 green chilli
- 1 inch ginger
- 4 garlic cloves
For muthiya dough
- 1 medium size dudhi/bottle gourd/lauki
- 1 cup gram flour besan
- 1 cup wheat flour
- ¼ cup semolina rava
- ¼ tsp turmeric powder
- Salt to taste
- 2 tsp sugar
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp baking soda
- 2 tbsp lemon juice
- 2 tbsp cooked leftover rice
- 2 tbsp curd
- 1 tbsp oil
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp white sesame seeds
- 10-15 Curry leaves
- 2 chopped green chilli
- In a mixing bowl, add green chili, ginger, and garlic. Grind it into coarse paste. Keep it aside
- Grate the dudhi and collect it in a big bowl.
- Then add methi leaves, coriander leaves, green paste, turmeric powder, sugar, cumin seeds, fennel seeds, baking soda, and lemon juice. Mix well.
- Now add besan(gram flour), atta (wheat flour), and semolina in it.
- In a bowl, add cooked rice and curd. Mix well till rice is completely mashed and combine with curd.
- Add 1 tbsp oil and combine everything and make dough.
- Now grease your palms and take some of the mixture and shape into cylinders.
- Boil water in a steamer. Grease the steamer plate well with oil. Then place the roll on the steamer plate.
- Leave some gap in between the rolls, so that it cooks properly.
- Close lid and steam for approx 20-25 minutes on high-medium heat.
- After 25 minutes, open the lid and insert the knife in muthiya, if it comes out clean then muthiya is properly steamed.
- Let it cool down for 10 minutes and cut it into pieces.
- Serve steam muthia with oil and pickle masala.
- Or For tempering, heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chilli, and sauté for 2 minutes.
- Then add sliced muthiyas and stir fry for 2-3 minutes.
- Garnish with coriander leaves and serve hot.
- The proportion of grated lauki and chopped methi leaves should be equal.
- Rava (semolina) absorb water for the muthia dough.
- Cooked leftover Rice and curd mixture give softness to muthia.
- Knead soft dough of muthia.