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Muthiya

Muthiya are savory dumplings, a quintessential part of Gujarati cuisine. They can be steamed and then tempered, or fried. The name is derived from the action of gripping the dough in one's fist ('mutthi'). This recipe is for the popular steamed 'dudhi na muthiya' (bottle gourd dumplings).
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • For the Muthiya:
  • 2 cups grated bottle gourd dudhi/lauki
  • 1 ½ cups whole wheat flour atta
  • ½ cup gram flour besan
  • ¼ cup semolina suji/rava
  • ¼ cup sour yogurt
  • 2 tablespoons ginger-green chili paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 tablespoon sugar
  • A pinch of asafoetida hing
  • ¼ teaspoon baking soda
  • 2 tablespoons oil
  • Salt to taste
  • Chopped fresh coriander leaves
  • For the Tempering:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • A few curry leaves
  • A pinch of asafoetida hing

Equipment

  • Mixing bowl
  • Grater
  • Steamer
  • Knife
  • Heavy-bottomed pan or kadai for tempering

Method
 

  1. Squeeze out the excess water from the grated bottle gourd and reserve the water.
  2. In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, gram flour, and semolina.
  3. Add the yogurt, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, sugar, asafoetida, and salt.
  4. Add 2 tablespoons of oil and the chopped coriander leaves.
  5. Mix everything well to form a firm, non-sticky dough. Use the reserved bottle gourd water if needed, but avoid adding extra water.
  6. Just before steaming, add the baking soda and mix gently.
  7. Grease your palms with oil and shape the dough into cylindrical logs.
  8. Place the logs in a greased steamer tray, ensuring they don't touch each other.
  9. Steam for 20-25 minutes on medium heat, or until a knife inserted into the center comes out clean.
  10. Remove the logs and let them cool down completely.
  11. Once cooled, cut the logs into ½-inch thick slices.
  12. For the tempering, heat oil in a pan. Add mustard seeds and cumin seeds.
  13. When they crackle, add the sesame seeds, curry leaves, and asafoetida.
  14. Add the sliced muthiya to the pan and toss gently until they are lightly browned and coated with the spices.
  15. Garnish with more fresh coriander and serve hot.

Notes

Do not let the dough sit for long after adding the bottle gourd and salt, as it will release more water and become sticky.
You can substitute bottle gourd with other vegetables like cabbage, spinach, or fenugreek leaves (methi).
For a crispier texture, you can shallow fry the steamed muthiya slices instead of just tempering them.