Saturday, December 5, 2009

Dudhi Muthias

I've tried and loved the methi muthias - whats not to love about deep-fried food anyways !
Then I had these dudhi muthias, they are healthier and something you can make more often if you are not too keen on deep frying...Its steamed, got dudhi (bottle gourd), which is extremely healthy. It is highly alkaline and helps in balancing the acidity level in the body. It contains over 95% water, rich in iron, vitamins B and C.
Agreed, its not the tastiest vegetable on its own, but in this form, its really really tasty. I realised that bottle gourd is used a lot in Gujarati cuisine and in very different, tasty snacks..Handvo is another dish that uses dudhi and its so tasty !


Its a regular snack here in Gujarati homes and I had mine with some coriander-mint chutney. My friend here told me that she generally adds leftover rice and vegetables like carrot, cabbage, methi, etc
I used some leftover rice in mine..they turned out nice and soft and really tasty
Goes great with a cup of hot tea

What you need -

1 bottle gourd grated (about 2 cups)
3/4 cup wheat flour
1/4 cup chickpea flour / besan
3 tbsp semolina / rava
1.5 tsp ginger-chilli paste
2 tsp of dhania-jeera powder (cumin & coriander powder)
1/2 - 3/4 cup cooked rice (optional)
1/2 cup curds
1/2 tsp baking soda
1 tsp salt
1/2 tsp sugar
a pinch of turmeric
1/2 tsp red chilli powder
1 tbsp sesame seeds
1 tsp mustard seeds
1/2 chopped coriander
2 tbsp dessicated coconut

What you do with it -

Grate the bottle gourd and keep aside
Mix the wheat flour, besan, ginger-chilli paste, dhania-jeera powder, salt, sugar, turmeric powder, cooked rice and baking soda into the bottle gourd
(If you are not using the cooked rice, use may need more flour to bind it)
Add as much rava as required to make it a soft dough
If it gets too mushy, add more rava and besan
If its too dry, add upto 1/2 cup curds
Smear some oil on your palms and roll out the dough cylindrically, about 1" thick, the length would depend on what the steamer can accomodate - the ones I made were about 5" long
Steam this for about 20 mins. I used my idli maker to steam it. You could also use a cooker, without the pressure weight
Once its done and completely cooled, cut into pieces
Heat about 2 tsp oil in a pan and add sesame seeds, mustard seeds and red chilli powder
Add the steamed muthias and fry on low heat till they turn slightly brown
Garnish with dessicated coconut and chopped coriander leaves
Enjoy with a cup of hot masala chai


SJ said...

ME WANTS!!!!!!!!

s said...

this is totally new to me..but it sure looks YUM!!

Sonia said...

Wow...I just posted Zucchini muthia in my blog. Muthia rocks! :D

sayantani said...

I avoid muthias only for the oil content but this one sure looks healthier. the pic is superb

Deepthi Shankar said...

the muthiyas look yummm

Unknown said...

The muthia looks yum ! I make muthia regularly but have never tried it with dudhi, definitely a must try the next time I have dudhi...

Parita said...

I love these!your post reminded me that i havent made these in long time..suddenly craving for these now :-)


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