Dudhi MuthiyaPrep: 20 min Cook: 25 min Servings: 1by A Cook at Heart9 recipes>
A popular tea time snack from the state of Gujarat (India) This snack packs in whole wheat flour, chick pea flour and semolina with the goodness of bottle gourd. It not only makes for a great tea time snack but also a lunch box item and perfect picnic/ traveling food as it has great shelf life.
- One Medium sized Bottle Gourd / Lauki/ Dudhi- peeled and grated (discard the spongy interior and seeds)
- 1 Cup Whole Wheat flour / Atta
- 1/2 Cup Besan /Chickpea Flour
- 1/4 Cup Rava/ Semolina ( coarse)
- 2-3 Green Chilies ( about 1 tsp) or less, if you prefer low heat
- 1 inch piece Ginger
- 2 Tbs Sugar
- 3-4 Tbsp, Plain thick Yogurt ( start with 2-3 Tbs and go on adding the remaining as required)
- Salt to taste
- 3-4 Tbs Oil
- 1 Tbs ENO ( fruit Salt) / Baking Soda
- 2-3 Tbs Lemon Juice
- 1 tsp Turmeric / Haldi
- 1 tsp Red chili powder ( optional)
- 2 Tbs Oil
- 2 tsp Mustard seeds
- Few Curry leaves - optional
- 2 tbs Sesame seeds ( I usually eyeball this ingredient. We like the crunch and so I am liberal in it's use)
- Minced Cilantro to garnish.
- Pulse the ginger and green chilies in the mixie and make a paste. Alternatively, use a mortar-pestle and pound it to a smooth paste.
- Slice off the top and bottom of the gourd. Peel the outer skin off. Grate the gourd/ lauki. Do Not grate the spongy inside and the seeds. Set aside.
- Mix the flours and semolina. Add the ginger-chilies paste and all the remaining ingredients (oil, sugar, yogurt, turmeric, lemon juice and red chili powder- if using) except the ENO fruit salt.
- Squeeze the grated lauki /bottle gourd and add it to the above mix.
- At this stage, set the steamer on the stove. Prep the steaming plate, grease with oil / cooking spray. As the water comes to a boil, add ENO to the mix above and bind in to a smooth dough. This will be sticky, scrape the dough off your hands, oil them if required and knead it gently.
- Make 4 equal sized portions and with oiled palms, make 'logs' of the dough and set them gently in the steamer.
- Cover and let them steam and cook for about 20-25 mins or until a toothpick inserted comes out clean.
- Cool the logs and cut into rounds. I prefer making small bite size pieces (quartering every round).
- Heat 2 Tbs oil in a non-stick pan. Once the oil is hot ( not smoking) add the mustard seeds. As the seeds pop, add the sesame seeds and curry leaves.
- Add the Muthiya pieces and mix gently, coating the pieces with the seeds.
- Let the Muthiya pieces sit in the pan for a minute or so until they have a golden brown color and a slight crunch on the outside.
- Take off the heat and garnish with minced Cilantro and serve with a hot cup of tea.
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