Gujarati Lauki Muthiya (Doodhi Muthia)

Blogging Marathon# 37: Week 4/ Day2

Theme: Member's Choice

Dish: Gujarati Muthiya with Lauki (Bottle gourd)

For the second day of BM# 37 under member's choice theme I picked Gujarati Muthiya. This healthy & filling snack from Gujarat has been on my to-make list for quite some time. So when I saw it on the members choice list, I knew I had to try it for this week.

I wanted to make Palak (spinach) muthiya and mentioned it to my blogging friends. Vaishali came back saying that the traditional muthiyas are made with methi leaves (fenugreek) or lauki (bottle gourd) and all the other versions are not very authentic. So I changed my mind and made the lauki muthiyas.

Gujarati Lauki Muthiya (Doodhi Muthia)

'Muthi' means fist in Gujarati and the dish is named 'muthiya' because they are made into a cylindrical shape using the fist. They are first steamed and then pan fried until crisp. They are great when served hot as tea time snack.

Gujarati Lauki Muthiya (Doodhi Muthia)

Bottle gourd has a ton of water in it, so it is not necessary to add any more water when making the dough. As I mentioned above, methi can also be used to flavor muthiyas.

Gujarati Lauki Muthiya (Doodhi Muthia)

Recipe from Tarla Dalal's site:

Blogging Marathon# 37: Week 4/ Day2 Theme: Member's Choice Dish: Gujarati Muthiya with Lauki (Bottle gourd) For the second day of BM# 37 under member's choice theme I picked Gujarati Muthiya. This healthy & filling snack from Gujarat has been on my to-make list for quite some time. So when I saw it ...

Gujarati Lauki Muthiya (Doodhi Muthia)

Summary

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  • Coursesnack
  • Cuisinegujarati
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hour, 15 minutesPT1H15M

Ingredients

Lauki/ Doodhi/ Bottle gourd - grated
2 cups
Onion - small, grated
1
Besan/ Chickpea flour
½cup
Atta (whole wheat flour)
½cup
Sooji (semolina)
1cup
Ginger - grated
2tsps
Green chilies - very finely chopped
2
Turmeric
½tsp
Cumin seeds
½tsp
Fennel seeds
½tsp
Lemon Juice
2tsp
Sugar
1tsp
Baking Soda
½tsp
Hing (asafoetida)
½tsp
Salt
to taste
For Tempering:
Mustard seeds
½tsp
Hing (asafoetida)
½tsp
Sesame seeds
1tsp
Cilantro - finely chopped
2tbsps

Steps

  1. Add a pinch of salt to grated lauki and set it aside in a colander placed in a bowl. After 10~15 minutes, squeeze out all the water from the lauki and take it in a mixing bowl. Reserve the drained water.
  2. To the drained lauki and all the ingredients for the muthiyas and knead into a smooth dough. Add the reserved lauki water, only if needed.
  3. Lightly grease hands and divide the dough into equal portions -- roll each portion into a cylinder that is 6" long and 1" thick.
  4. Place them in a lightly greased container and steam for 20~25 minutes. 
  5. Let them cool slightly and cut the muthiyas into ½" pieces.
  6. Heat 2~3tbsp oil for tempering, add mustard seeds, asafoetida and sesame seeds. Once the seeds start to splutter, add the muthiyas and saute on medium flame until golden brown and crisp on all sides. Don't overcrowd the pan, cook in batches to evenly cook the muthiyas.
  7. Garnish with chopped cilantro and serve immediately.
Gujarati Lauki Muthiya (Doodhi Muthia)

Lets check out what my fellow marathoners have cooked today for BM# 38.

Gujarati Lauki Muthiya (Doodhi Muthia)
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