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doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia |


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Doodhi Muthia ( Gujarati Recipe)

doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images.

doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia.

Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer.

I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.

Serve steamed lauki muthia with green chutney.

Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.

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Doodhi Muthia ( Gujarati Recipe) recipe - How to make Doodhi Muthia ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     45Makes 45 pieces
Show me for pieces

Method

For doodhi muthia
    For doodhi muthia
  1. To make doodhi muthia, squeeze out excess water from the grated bottle gourd and onions and discard the liquid.
  2. Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste , turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, ½ tsp of asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
  3. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
  4. Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
  5. Arrange 2 rolls on a greased sieve and steam in a steamer for 20 minutes.
  6. Repeat step 5 to steam 2 more rolls.
  7. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
  8. For the tempering, heat the remaining 2 tsp of oil in a deep non-stick pan and add the mustard seeds, curry leaves, sesame seeds and remaining asafoetida and sauté on a medium flame for a 30 seconds.
  9. Add the doodhi muthia pieces and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
  10. Serve the doodhi muthia immediately garnished with coriander.

Doodhi Muthia ( Gujarati Recipe) video by Tarla Dalal

Doodhi Muthia ( Gujarati Recipe) recipe with step by step photos

How to make the dough for doodhi muthias
  1. To make Doodhi Muthia take 2 cups grated bottle gourd (doodhi / lauki), squeeze out all the water from the doodhi and put it in a deep bowl. Use the balance water to add to the dough later.
  2. Take 1/4 cup grated onions and squeeze out the water. Discard the water.
  3. Add the grated onion without the squeezed out water. If you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 
  4. Add 1/2 cup whole wheat flour (gehun ka atta). My grandmother adds a little bajra and jowar flour to this.
  5. Then add 1/2 cup semolina (rava / sooji), it will give it a nice texture to the muthias. You can also skip adding this to make your muthia healthier. For diabetics, weight loss skip adding rava.
  6. Add 1/2 cup besan (bengal gram flour). Besan is a good binding agent, and it helps to hold the muthia together while they are cooking. Besan has a nutty flavor and a slightly chewy texture, which both contribute to the taste and texture of muthia and a good souce of protein.
  7. Then add 2 tsp ginger-green-chilli paste to add some spice to the muthias. See how to make ginger-green-chilli paste.
  8. Then add 1/2 tsp turmeric powder (haldi). Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits. Also, it provides an amazing yellow colour.
  9. Add 1/2 tsp cumin seeds (jeera). These tiny seeds will enhance the taste of the muthias. Cumin seeds because of its distinctive aroma and flavour and are widely used in whole and powdered form in Indian as well as international cuisine.
  10. Add 1 tsp fennel seeds.
  11. Add 1 tsp lemon juice, a tangy taste enhancer.
  12. Then add 1 tsp sugar. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for.
  13. Add 2 tbsp chopped coriander (dhania). Coriander also has a pleasant aroma that enhances the overall flavor and appeal of muthia.
  14. Add 2 pinches of baking soda also known as soda-bi-carb. It aids in making the muthias soft.    
  15. Add 3/4 tsp asafoetida (hing). It acts as a digestive aid.
  16. Add salt to taste. We added 1 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount.
  17. Add 1 tsp of oil.
  18. If required add a little of the doodhi water or water to the dough.
  19. Mix well with your hands to make a soft dough. Traditionally recipe does not require water. This is the perfect consistency.
  20. Divide the dough into 4.

To steam the lauki muthias
  1. To steam doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | add water in a steamer and put to boil.
  2. Grease the steamer plate with oil using a brush.
  3. Roll the 4 pieces of muthia dough into long, cylindrical shape.
  4. Place rolled muthiya on the greased steamer plate at a little distance from each other, so that the muthias don’t stick to each other when steamed and fluffed up. Our steamer had 2 plates so we steamed all the muthiya at one go.
  5. Steam for 20 minutes. You can check if the muthiya are done  by inserting a knife or toothpick. If it comes out clean, they are cooked. If not, then steam for a little longer.
  6. Open the lid and remove the steamed muthias.
  7. The steamed doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | are ready. Steaming makes these muthiyas a healthy snack to munch upon!
  8. Cool the doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | and cut into slices.It is very important to cool them or else, they will break on slicing.

For the traditional Gujarati tempering
  1. For the tempering heat 2 tsp coconut oil or oil in a non-stick pan. Consider using coconut oil instead of processed seed oils for a healthier diet.
  2. Add the 1/2 tsp mustard seeds ( rai / sarson).
  3. When the mustard seeds crackle add the 1 tsp sesame seeds (til). Til gives a nice bite and nutty flavor.
  4. Add a pinch of asafoetida (hing).
  5. Add 8 curry leaves (kadi patta).
  6. Saute on medium heat for. 10 to 20 seconds.
  7. To this tempering add the cut muthias pieces. 
  8. Sauté on a medium flame for 5 minutes or till they turn light brown in colour and crisp.
  9. Serve the doodhi muthias with green chutney. They taste good even when they are cold, so you can pack them in dabba.
  10. There are many different variants of muthias made with a combination of an array of flours and vegetables. Palak and Doodhi Muthia, Nachni Methi Muthia and Cabbage Jowar Muthias are few of my favorite muthiya recipes.
  11. Fried muthia recipes like the Crispy Whole Wheat Muthia , Methi Muthias can be made in advance and stored in an air-tight container. They taste really good with a cup of tea. 

Methi Muthia recipe
  1. Like Doodhi Muthia then you might like methi muthia recipe. See detailed step by step recipe of Gujarati methi muthia. Makes 15 muthias.

    Ingredients For Methi Muthia
    1 1/4 cups chopped fenugreek (methi) leaves
    1/4 cup whole wheat flour (gehun ka atta)
    1/4 cup besan (bengal gram flour)
    1 1/2 tsp ginger-green chilli paste
    1 1/4 tbsp sugar
    1/2 tsp chilli powder
    1/4 tsp turmeric powder (haldi)
    a pinch of baking soda
    1 1/2 tbsp oil
    salt to taste

    Method For methi muthia
    1. To make methi muthia, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves.
    2. Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water.
    3. Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.
    4. Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the methi muthia on an absorbent paper. Serve immediately.


Tips for doodhi muthiya
  1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use.
  2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias.
  3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for.
  4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft.
  5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
  6. List of ingredients for doodhi muthiya.
Accompaniments

Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Komal ( Gujarati Recipe) 

Nutrient values (Abbrv) per piece
Energy19 cal
Protein0.6 g
Carbohydrates3.2 g
Fiber0.5 g
Fat0.5 g
Cholesterol0 mg
Sodium1.6 mg

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Reviews

5
 on 29 May 23 09:08 PM


Can you tell me how many grams i cup is please.
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Tarla Dalal    250 gms is 1 cup
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30 May 23 04:15 PM
5
 on 07 Dec 22 05:55 PM


If we want to avoid besan due to Uric acid then what can we use instead for my mother. Are we using bengal gram as binding agent. Thanks a lot Google ,Search Google & Team of Tarla Dalal.
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Tarla Dalal    Small quantity of besan occasionally should not be a problem. However if you wish, you can replace it with more quantity of wheat flour or jowar flour. Avoid oats flour preferably.
Reply
17 Dec 22 08:05 AM
4
 on 26 Oct 21 06:00 AM


Tasty and healthy. Different version. Diabetic friendly.
Reply