I have always loved Gujarati food and after marrying my Gujju husband I got to know some Gujarati dishes which are not commonly known to non-Gujjus. Muthias being one of them. Muthias are dumplings usually made out of besan, and are either steamed or fried. My mother-in-law makes muthias but somehow I never managed to post its recipe on the blog. I have to thank Shivani for contributing this doodhi muthia recipe which is one of my favorite Gujarati snacks.
Shivani is my husband’s classmate from school. She got in touch with me after she came to know about my blog. She lives in Muscat, Oman with her husband and her daughter, Bhumi, who is the same age as Devansh. Shivani is extremely passionate about cooking and tries new recipes all the time. She is very active on several food groups on Facebook and posts her recipes quite regularly. She got this muthia recipe from her grandmother. Do give these doodhi muthias a try and enjoy them with hot tea. Muthias taste nice even when cold and can be given to kids in tiffin along with coriander chutney.
Muthias are steamed or fried dumplings and are a popular Gujarati snack. This muthia recipe is made using bottle gourd, and besan, suji and wheat flour.
- 1 cup wheat flour
- Half cup semolina (rava/suji)
- Half cup gram flour (besan)
- 1 cup grated bottle gourd (doodhi/lauki)
- 1 tsp red chili powder
- Half tsp turmeric powder (haldi)
- 2-3 tbsp curd
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- Pinch of asafoetida (hing)
- Few curry leaves
- 2-3 tbsp oil
- Salt to taste
- Squeeze out water from bottle gourd after you have grated it. (Peel off first and then grate.)
- Take wheat flour, besan, suji, red chili powder, and haldi in a large mixing bowl.
- Mix well, and then add curd and grated bottle gourd and make a dough. (You can add the water squeezed out from the bottle gourd while kneading the dough if needed. The dough should not be sticky so add only if needed.)
- Now roll the dough in long cylinder-shaped pieces of about 1 to 1.5 inches in diameter.
- Grease a steel sieve/strainer, and arrange the dough rolls in it. (Use a flat sieve/strainer.)
- Steam the rolls for 25-30 minutes. (You can check whether they are done or not by poking a fork in them. If it comes out sticky, they're not done.)
- Allow the rolls to cool down and then slice them into small pieces (muthiyas).
- Heat oil in a kadai and then add mustard seeds.
- When the mustard seeds start to crackle, add sesame seeds, hing, and curry leaves.
- Add the steamed muthiyas to the kadai and stir till the muthiyas turn light brown and crisp.
- Serve hot with chutney.
- You can use up any leftover khichdi or rice by adding it to the muthia dough.