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Dudhi muthiya recipe | Doodhi muthiya recipe | Gujarati dudhi muthiya recipe

Dudhi muthiya is a traditional Gujarati snack made from dudhi and spices. muthiya is very easy to make and the required basic ingredient list includes dudhi, onion, atta, semolina, besan, and regular spices. When all these ingredients are combined in the correct proportion, it results in a soft and tasty Gujarati dudhi muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also.

There are many different types of muthiya like cabbage muthiya, methi muthiya, palak methi muthia, and mooli muthiya. But this one is the traditional one.

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Recipe video

Dudhi muthiya recipe | Doodhi muthiya recipe | Gujarati dudhi muthiya recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
  

For dudhi muthiya recipe

  • 300 grams Lauki bottle gourd or dudhi Grated
  • 2 nos Medium size onion
  • 1/2 cup Whole wheat flour
  • 1/2 cup Besan
  • 1 cup rava
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing
  • 1/8 tsp Baking soda
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • Salt to taste
  • 1 tsp Sugar
  • 1/2 tsp Ginger paste
  • 1 tbsp Green chilies chopped finely
  • 1/4 cup Cilantro or coriander leaves chopped finely
  • 1 tsp Lemon juice
  • 1 tsp Oil

For Tempering

  • 3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 2 tbsp Sesame seeds
  • Few curry leaves

Instructions
 

Making dudhi muthiya

  • Take out the skin of the lauki and cut it into small pieces. With help of a knife cut out the white middle part of the lauki.
  • Take these pieces into a grinder and make a paste. With help of both hands squeeze out as much possible water from the lauki paste.
  • In the same way, make onion paste in a grinder and squeeze out water.
  • Then in a bowl mix wheat flour, besan, rava, turmeric powder, hing, cumin seeds, fennel seeds, salt, sugar, and baking soda. g
  • Then add ginger paste, green chili paste, coriander leaves, lemon juice, oil, lauki, and onion paste. Mix well and knead it into a soft dough. Use water if needed.
  • Prepare steamer. Add about 3 cups of water and let it come to boil
  • Then grease the steamer tray with oil.
  • Apply some oil on your palms, take a small portion of the dough and shape it into a cylindrical roll. Arrange on a greased tray.
  • Steam it for 20-25 minutes.
  • Let it cool for 5 minutes, and remove it from the cutting board. then cut into half-inch slices.

Making tempering

  • Heat the oil in a pan on medium for tempering. Once hot add mustard seeds, sesame seeds, and a few curry leaves. Let them splutter.
  • Then add sliced muthia. Mix gently so they do not break and sauté till you get little brown and slightly crispy.
  • Turn off the heat.

Notes

  • Squeeze out as much possible water from the bottle gourd.
  • Rava (semolina) absorbs water for the muthia dough and helps to give shape to muthia.
  • If the dough is hard and does not bind properly then add little water to make a perfect soft dough.

 

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