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–+ servings

Dudhi na muthiya | Gujarati doodhi muthia | lauki muthia

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For dudhi na muthia

  • 2 cups grated dudhi - lauki
  • 1 cup coriander leaves
  • ¼ cup curd
  • 2 tbsp oil
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Pinch of hing
  • ½ tsp ajwain
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp sesame seeds
  • 1 tbsp sugar
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 +3/4 cup coarse wheat flour
  • ¼ cup gram flour - besan

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp white sesame seeds
  • 8-10 Curry leaves
  • 2 chopped green chilli
  • 2-3 tbsp water

Instructions

  • In a mixing bowl, add ¼ cup curd and 2 tbsp oil. mix well and add ½ tsp turmeric powder, salt, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, pinch of hing, ½ tsp ajwain, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp sesame seeds, 1 tbsp sugar, ¼ tsp baking soda and 1 tsp lemon juice. Mix well.
  • Now add 2 cup grated dudhi (lauki), 1 cup coriander leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tsp garlic paste, 1+3/4 cup coarse wheat flour and ¼ cup besan. Mix well and knead soft dough.
  • Now grease your palms and take some of mixture and shape into cylinders.
  • Boil water in a steamer. Grease the steamer plate well with oil. Then place roll on the steamer plate.
  • Leave some gap in between the rolls, so that it cooks properly.
  • Close lid and steam for approx 12-15 minutes on high-medium heat.
  • After 15 minutes, open the lid and with insert the knife in muthiya, if- it comes out clean than 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 1 tsp mustard seeds, 1 tsp cumin seeds, 1tbsp sesame seeds, 10-12 curry leaves and 2 chopped green chilli and sauté for 2 minutes.
  • Add 2-3 tbsp water and mix well. Add water into tempering steam is generate.
  • Add muthia pieces and mix well with tempering.
  • Cover and cook for 2-3 minutes.
  • Garnish with coriander leaves and serve hot.

Notes

  • Yogurt and oil contribute to the softness of muthiya.
  • The proportion of flour should be equal to that of vegetables.
  • Coarse wheat flour absorbs moisture in the dudhi and imparts softness to muthiya.
  • You can use regular wheat flour and rava instead of coarse wheat flour.
  • Besan enhances the taste of muthiya, but do not increase its quantity.
  • Knead a soft dough for muthiya.
  • Steam muthiya on high flame for 15 minutes.
  • The addition of water to the tempering gives softness to the prepared muthiya.