Steamed Doodhi Muthias | Steamed Bottlegourd Dumplings

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I am learning all the other Indian State recipes here in US from my friends. Vaandu’s BFF is from Gujarat and recently we had a play date and his mom prepared this muthiyas. I loved it and I asked her the recipe right away and tried it home. We all loved it and this became one staple snack in our household.  Learnt couple more recipes from her. Will be posting them soon.

These muthias are flavorful snacks. I didn’t add any onions to this recipe. But you can add them too. Fried methi muthias are used in Undhiyu. For this I went with steaming option. Its one of the popular Gujarati Snack. The highlight is, its not very difficult to prepare also. Once the bottle gourd is grated you can whip this up in no time. Luckily the steamer I have lets me keep the muthiyas in cylindrical shape. Instead of cylindrical shapes you can also prepare round shapes and steam them in the idly plates.

So here is what I did,

Ingredients:

• Grated Bottle Gourd – 3 cups
• Wheat Flour – 3/4 cup + 2 tbsps (if required)
• Chick Pea Flour – 1/2 cup
• Semolina- 3 tbsps
• Salt – 2 tsps
• Sugar – 1 tsp
• Lemon Juice – 2 tsps
• Green Chillies – 3
• Ginger – 1 inch piece
• Baking Soda – 1/2 tsp
• Hing – 1 tsp
• Finely Chopped Cilantro – 2 tbsps
• Oil – 2 tsps

For Tempering:

• Oil – 2 tsps
• Mustard seeds – 2 tsps
• White Sesame seeds – 2 tbsps
• Grated coconut – 2 tbsps
• Curry leaves – 1 strand
• Chopped Cilantro – 2 tbsps

Steps:

• Grate the bottle gourd and squeeze the water as much as you can.

• Grind the green chillies and ginger together.
• Now mix the chick pea flour, wheat flour, semolina, salt, baking soda, sugar and hing.
• To this add the grated chilly-garlic paste, cilantro, grated and squeezed bottle gourd.

• Mix them well and form the dough. DO NOT ADD WATER.
• Bottle gourd oozes out water so do not add additional water. Keep kneading the dough and you will find the dough becomes damp enough.
• If the batter is soggy add 2 tbsps of wheat flour.
• Apply about 1 tsp of oil in your palm and make cylindrical rolls.
• Grease the plate with 1 tsp of oil and place these rolls and steam them for unto 25 minutes.

• Let them cool and chop them into small pieces.

• In a separate tadka pan add the remaining 2 tsps of oil.
• Add the mustard seeds, sesame seeds and coconut.
• Let them roast for a minute and now add the chopped muthias.
• Add the cilantro and curry leaves. Mix well and let it roast for couple of minutes.

• Turn off the heat and that’s it. Muthias are done. drizzle the lemon juice on top.

Serve them with green chutney and sweet chutney.

Steamed Doodhi Muthias | Steamed Bottlegourd Dumplings

Steamed bottle gourd dumplings prepare with chick pea flour and wheat flour and other spices.

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Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Author: Srividhya G

Ingredients

• Grated Bottle Gourd - 3 cups
• Wheat Flour - 3/4 cup + 2 tbsps if required
• Chick Pea Flour - 1/2 cup
• Semolina - 3 tbsps
• Salt - 2 tsps
• Sugar - 1 tsp
• Lemon Juice - 2 tsps
• Green Chillies - 3
• Ginger - 1 inch piece
• Baking Soda - 1/2 tsp
• Hing - 1 tsp
• Finely Chopped Cilantro - 2 tbsps
• Oil - 2 tsps

For Tempering

• Oil - 2 tsps
• Mustard seeds - 2 tsps
• White Sesame seeds - 2 tbsps
• Grated coconut - 2 tbsps
• Curry leaves - 1 strand
• Chopped Cilantro - 2 tbsps

Instructions

• Grate the bottle gourd and squeeze the water as much as you can.
• Grind the green chillies and ginger together.
• Now mix the chick pea flour, wheat flour, semolina, salt, baking soda, sugar and hing.
• To this add the grated chilly-garlic paste, cilantro, grated and squeezed bottle gourd.
• Mix them well and form the dough. DO NOT ADD WATER.
• Bottle gourd oozes out water so do not add additional water. Keep kneading the dough and you will find the dough becomes damp enough.
• If required add 2 tbsps of wheat flour.
• Apply about 1 tsp of oil in your palm and make cylindrical rolls.
• Grease the plate with 1 tsp of oil and place these rolls and steam them for unto 25 minutes.
• Let them cool and chop them into small pieces.
• In a separate tadka pan add the remaining 2 tsps of oil.
• Add the mustard seeds, sesame seeds and coconut.
• Let them roast for a minute and now add the chopped muthias.
• Add the cilantro and curry leaves. Mix well and let it roast for couple of minutes.
• Turn off the heat and that’s it. Muthias are done.

Notes

As I mentioned earlier you can steam in idly plates and chop them into small pieces.
You can also add green chillies while adding tadka and spice it up.
Do not add water will preparing the dough.
If you feel the dough is watery add chick pea flour or wheat flour.

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