Tuesday, May 12, 2020

Dudhi Muthiya/bottle gourd muthiya

Dudhi Muthiya is a delicious and very tasty yet very healthy snack. This when pair with spicy cilantro mint chutney and a cup of chai will just teleport you into a world of flavors:)
Although the process is a little elaborate, its pretty easy to do. The recipe in a nut shell is make the dough, steam it, cut in to discs and finally temper and shallow fry it.You can make the recipe vegan by substituting yogurt with lemon juice.

Life had been a little all over the place with my job as a substitute teacher, catering and of course managing the house with my husband travelling for his job. Finally, life kind of slowed down due to COVID 19. I know the situation is not very nice, but one good thing out of the whole scene is a much needed slow down in day to day life . Much more family bonding time (but now, i think its getting a bit too much;)

Coming back to the recipe, I have used an Instant Pot for steaming the muthiyas but you can very well steam in a steamer or a pressure cooker (without the whistle).

For the discs:
Dudhi/lauki/Bottle gourd (grated) : 2 cups
Onion (finely chopped) : 1 cup
Wheat flour : 0.5 cup
Semolina/Rava: 0.5 cup
Chick pea flour : 0.5 cup
Cumin seeds: 1 tsp
Ginger (grated) : 1 tbsp
Green chili(finely chopped) : 3 (adjust according to taste)
Sugar : 1 tsp
Red chili powder : 1/4 tsp
Turmeric powder : 0.5 tsp
Asafoetida /hing : 1/4 tsp
Baking soda : 1/4 tsp
Sour yogurt: 1 tbsp (You can use lemon juice instead)
Salt as per taste
Oil: 2 tsp
Cilantro leaves (finely chopped) : 1/4 tsp

For tempering :
Oil : 2 tbsp
Sesame seeds/til : 2 tsp
Mustard seeds/Rai : 2 tsp
Curry leaves :few
Fresh shredded coconut  for garnish


  • Take the grated dudhi and chopped onion in a strainer . Set it aside for 15 minutes

  • Use your hands to squeeze out the excess water and add the dudhi along with onion in a mixing bowl.Add the ingredients from the "FOR THE DISCS" section.

  • Mix and knead it into a dough. You can used a few spoons of squeezed out water if needed to help bind the dough.

  • Apply some oil to your palms and also to the vessel in which you will steam.Make 4 logs from the dough. Place two logs in the vessel in which we will steam them. Make sure to leave some gap between the two logs as they will expand upon steaming.

  • Steam them on high for 20 minutes (If using the IP, put some water to the pot. Keep the stand and then the greased vessel with the logs. Close the lid. Keep it on "VENTING" mode. Press the steam button and steam for 20 minutes. You will have to manually keep the timer to 20 minutes once you start seeing the steam)The logs are cooked when a toothpick inserted comes out clean.Steam the other two logs.

  • Set aside the cooked logs to cool completely.Once cooled, cut them into discs as shown in the picture.

  • Heat oil in a wide pan. When hot, add mustard seeds and sesame seeds.When the seeds start to splutter, add the curry leaves.Place the discs carefully. Cook on medium heat. 

  • Once the bottom side  has grill/ brown marks, gently flip each disc so that the other side gets browned as well ( I individually flipped them by hand. Be gentle, else the muthiyas might break).Once done, turn the heat off.

  • Serve delicious muthiyas garnished with fresh shredded coconut with cilantro-mint chutney on the side. A perfect tea time snack.

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