Dudhi Muthiya: Steamed Gujarati Snack
I personally have given this dish a north Indian name by calling it Gujarati Momos. Lol! One of Gujarat’s most famous foods is Dudhi Muthiya. It gets its name from how it is made, from the gripping action of the hand. Dudhi Muthiya is a vegan dish.
Gujaratis eat it as a staple food. Due to its inclusion of fenugreek, this dish is supposed to keep bowel movements regular.
You can eat the dish either steamed or fried (after steaming); both methods are equally tasty. It is called Muthia, Velaniya, Vaataa, and so on in Gujarat. In the Gujarati region of Charotar, this item is called ‘vaataa’.
Ingredients
| Servings for 6 | |
| 2 cups peeled and grated doodhi (lauki/opo squash/bottle gourd) | 3/4 cup Whole wheat flour |
| 1/4 cup Fine sooji | 2 tablespoons Besan |
| 1/4 cup finely chopped cilantro | 2 Thai green chilies, finely chopped |
| 1 tablespoon sugar | 2 tablespoons lemon juice |
| 1/2 teaspoon hing (asafoetida) | 3/4 teaspoon haldi (turmeric powder) |
| 1/2 teaspoon garam masala | 1 teaspoon jeera powder (cumin powder) |
| 1 tablepsoon cooking oi ( I use Avocado oil ) | 1 tablespoon dhaniya (coriander powder) |
| 1/4 teaspoon Baking soda | Salt to taste |
| Tempering | |
| 2 tablespoons Cooking oil | 1/4 cup Curry leaves |
| 1 teaspoon jeera (cumin seeds) | 1 teaspoon mustard seeds |
| 1 teaspoon til (sesame seeds) | |
| Garnish | |
| 1/4 cup chopped cilantro | 2 tablespoon freshly grated or frozen (de-frosted) coconut (optional) |
Method
- Grate the Bottle Gourd and squeeze the water out of it, and keep the water as it may be required for kneading.
- Combine the ingredients of dudhi muthia in a bowl and mix well. Add the left over water in case required.
- In the steam boiler add two cup of water and bowl it. Put some oil in the hand and take small portions and roll in to make small balls or cylinders. Place the cylinders in on the oiled plate in the steamer container. Cover and steam for 20 minutes on medium heat.
- Open the steamer after it is steamed and let the muthia cool for 15 minutes before cutting them into ¾ inch round pieces.
Tempering
- Heat oil in a wide pan. When heated, add mustard and cumin seeds. When they crackle, add the curry leaves and sesame seeds and cook for 30 seconds.
- Add the sliced muthias and stir to heat and coat the tempering. Remove from heat and garnish with chopped cilantro leaves.
- Serve hot with tomato ketchup and green chutney.
Nutrients
It is very nutritious with healthy vegetables and whole grain flours used to make it and steaming method used to cook it. You can make it low calorie by reducing the amount of oil used in tempering.
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