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Dudhi methi na muthia | doodhi methi muthiya | how to make Gujarati muthiya

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

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

For tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp white sesame seeds
  • 10-15 Curry leaves
  • 2 chopped green chilli

Instructions

  • In a mixing bowl, add green chilli, ginger and garlic. Grind it into a 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 combined with curd.
  • Add 1 tbsp oil and combine everything and make dough.
  • Now grease your palms and take some of the mixtures and shape it 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 the lid and steam for approx 20-25 minutes on high-medium heat.
  • After 25 minutes, open the lid and with 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.

Notes

  • The proportion of grated lauki and chopped methi leaves should be equal.
  • rava (semolina) absorbs water for the muthia dough.
  • Cooked leftover Rice and curd mixture give softness to muthia.
  • Knead soft dough of muthia.