Dudhi methi na muthia is a popular Gujarati snack made with vegetables, flour and regular spices. Traditionally muthiya dough is made with coarse wheat flour and besan, but in this recipe I share special muthiya flour which is prepared from rice-dal powder. It is multipurpose flour, which is used to prepare muthiya, khatta dhokla and handva. Also without making muthia roll, I share a quick and easy method to steam muthiya. It is very tasty and serves as a tea time snack, for breakfast or even as a light dinner along with Green Chutney and masala chai. do try this!
- Firstly, for muthiya flour use a small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of two dals should be equal to rice.
- Muthiya flour is multipurpose and is also used to prepare Gujarati khatta dhokla or handva also. you can store this flour in an air-tight container for upto 6 months in the refrigerator.
- In this recipe, I made muthiya batter which is thick and spreads consistency. Do not add more water while making batter.
- Steam muthiya 12-15 min on high-medium flame. Do not oversteam muthiya otherwise it will become hard.
Dudhi methi na muthia | soft and tasty doodhi methi muthiya | Gujarati muthiya
For muthiya flour
- 1 cup small grain rice
- ½ cup chana dal
- ½ cup urad dal
For green paste
- 2 green chilli
- 1 inch ginger
- 3 garlic cloves
For muthiya batter
- 200 grm or ½ cup grated dudhi/lauki
- ½ cup chopped methi leaves
- ¼ cup coriander leaves
- Grinded green paste
- 2 tbsp curd
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp oil
- 1 tsp sugar
- ¼ tsp baking soda
- 1 tsp lemon juice
- 1 cup muthiya flour
- ¼ cup water
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp white sesame seeds
- 8-10 Curry leaves
- 2 chopped green chilli
- 2-3 tbsp water
- 1 tsp sugar
Making muthiya flour
- In a mixture jar, add rice, chana dal, and urad dal. Grind it into a coarse powder.
- Add flour into an air-tight container and store for upto 6 months into refrigerator.
Making dudhi methi an muthiya
- In a mortal-pestal, add green chili, ginger, and garlic cloves. Crush it and keep it aside.
- Grate the dudhi and collect it in a big bowl.
- Then add methi leaves, coriander leaves, green paste, curd, hing, turmeric powder, salt, cumin seeds, fennel seeds, oil, sugar, baking soda, and lemon juice. Mix well.
- Now add 1 cup of muthiya flour and mix well.
- Add water gradually and make thick and spreading consistency of the batter. do not add more water to batter.
- Boil water in a steamer. Grease the steamer plate well with oil. Spread batter on the steamer plate.
- Place a plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
- After 12 minutes, open the lid and with insert the knife in muthiya, if it comes out clean then the 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 hing, mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
- Then add muthiya pieces and stir fry for 2-3 minutes.
- serve hot with chutney or tomato sauce.
- urad dal gives softness and fluffiness to muthiya.
- quantity of two dal should be equal to rice.
- grind rice and dal mixture into a coarse powder.
- proportion of grated lauki and chopped methi leaves should be equal.
- muthiya batter should be thick and spreading consistency. Do not add more water to the batter.
- steam muthiya on high-medium flame for 12-15 minutes.