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    Home » Blogging Marathon » Gujarati Lauki Muthiya (Doodhi Muthia)

    Gujarati Lauki Muthiya (Doodhi Muthia)

    Published: Feb 25, 2014 · Modified: Dec 16, 2019 by Pavani · 12 Comments

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    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.

    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.

    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.

    Doodhi Muthia

    Recipe from Tarla Dalal's site:

    Doodhi Muthia

    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.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Course: Snack
    Cuisine: gujarati
    Servings: 4 serving

    Ingredients

    • 2 cups Bottle gourd/ Lauki, grated
    • 1 Small Onion, grated
    • ½ cup Chickpea flour
    • ½ cup Atta/ whole wheat flour
    • ½ cup Sooji/ semolina
    • 2 teaspoons Ginger, grated
    • 2 Green chilies, very finely chopped
    • ½ teaspoon Turmeric
    • ½ teaspoon Cumin seeds
    • 1 teaspoon Lemon Juice
    • 1 teaspoon Sugar
    • ½ teaspoon Baking Soda
    • To taste Salt
    • ¾ teaspoon Asafetida/ Hing, divided
    • 3 tablespoons Oil, divided
    • ½ teaspoon Mustard seeds
    • 1 teaspoon Sesame seeds
    • 2 tablespoons Cilantro, finely chopped

    Instructions

    • 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.
    • To the drained lauki, add grated onion, chickpea flour, whole wheat flour, sooji, ginger, green chilies, turmeric, cumin seeds, lemon juice, sugar, baking soda, salt, asafetida and oil. Mix and knead into a smooth dough. Add the reserved lauki water, only if needed.
    • Lightly grease hands and divide the dough into 4 equal portions. Roll each portion into a cylinder that is 6" long and 1" in diameter. Place them in a lightly greased container and steam for 20~25 minutes.
      Let them cool slightly and cut the muthiyas into ½" pieces.
    • Heat remaining oil in a small pan on medium heat. Add mustard seeds, remaining 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. Garnish with chopped cilantro and serve immediately.

    Nutrition

    Calories: 317kcal | Carbohydrates: 43g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 225mg | Potassium: 336mg | Fiber: 5g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Varadas Kitchen

      February 25, 2014 at 2:47 pm

      This recipe is so close to cabbage cutlets that we make in Maharashtra. The muthiya look good, healthy too.

      Reply
    2. Manjula Bharath

      February 25, 2014 at 3:26 pm

      wow such an tempting and yummy muthia 🙂 looks super delicious snack.. I wud love to finish the bowl !!

      Reply
    3. Sony P

      February 25, 2014 at 5:06 pm

      Muthiya looks so mouth watering........ Perfect for tea or coffee!!

      Reply
    4. Vidhya

      February 26, 2014 at 1:47 am

      OMG I reached your place on a right time. My colleague got this Muthiya yesterday. She is a Gujarati girl. Loved the taste of it. I am bookmarking this recipe.

      Reply
    5. Global Tastes & Travels Inc.

      February 26, 2014 at 4:28 am

      I enjoyed this so much. Glad you made the traditional version also

      Reply
    6. Global Tastes & Travels Inc.

      February 26, 2014 at 4:28 am

      I enjoyed this so much. Glad you made the traditional version also

      Reply
    7. Harini-Jaya Rupanagudi

      March 05, 2014 at 5:36 pm

      Too good Pavani. I should make this at my end too..

      Reply
    8. Archana Potdar

      March 06, 2014 at 10:01 am

      Looks yum. I love it. In fact my daughter loves them. So its a great way to get lauki in her and I will indulge. 😀

      Reply
    9. Srivalli

      June 13, 2014 at 7:01 am

      Pavani, those snacks are looking so yummy!..feel like grabbing off the screen..very nicely done..

      Reply
    10. Sarah M

      November 08, 2021 at 9:02 am

      5 stars
      Do I use both ½ cup Besan Chickpea flour AND ½ cup Atta (whole wheat flour) or is it just one of them? Thanks!

      Reply
      • cookshideout

        November 08, 2021 at 9:18 am

        Hi Sarah, you need both 1/2 cup chickpea four and 1/2 cup whole wheat flour. I have updated the recipe to be more clear. Thank you.

        Reply
        • Sarah Maurer

          November 08, 2021 at 2:33 pm

          5 stars
          Thanks so much!!!

          Reply

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    12 shares