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Dudhi na muthia
Bottle gourd steamed dumplings
દૂધીના મુઠીયા: steamed logs of grated bottle gourd, wheat and gram flour, sliced and crisped in a sesame tempering
Dudhi na muthia are the everyday steamed farsan of Gujarati kitchens, made on a weekday afternoon for evening tea or packed for the next morning's breakfast. Grated bottle gourd is kneaded with coarse wheat flour, gram flour and spices, shaped by fist (muthi) into logs, steamed, sliced and then crisped in a tempering of mustard and sesame. The slices are soft inside with golden edges, savoury, gently sweet and sharp with lemon. The classic mistake is squeezing out the dudhi juice and then adding water: the juice is the only liquid you need, so add the flours little by little to the undrained gourd. Chef's tip: steam the logs a day ahead and chill them; cold muthia slice cleanly and crisp much better.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the muthia
- 12 ½ oz bottle gourd (dudhi)peeled and finely grated
- 1 ⅜ oz besan (gram flour)
- 2 tbsp fine semolina
- 2 tbsp plain yogurt
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp sunflower oil
- ¼ tsp bicarbonate of soda
- 1 tsp salt
For the tempering
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tbsp white sesame seeds
- ¼ tsp asafoetida (hing)
To serve
- 2 tbsp fresh coriander (optional)chopped
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Method
0/8 doneStep 1: Put 12 ½ oz bottle gourd (dudhi) in a large bowl with 1 tsp salt, 1 tbsp sugar, 1 tbsp lemon juice, 2 tsp ginger-green chilli paste, ½ tsp ground turmeric, 1 tsp red chilli powder and 1 tsp dhana-jiru (ground coriander-cumin). Mix and leave 5 minutes so the gourd releases its juice.
5 minStep 2: Add 4 oz coarse whole-wheat flour (bhakri atta), 1 ⅜ oz besan (gram flour), 2 tbsp fine semolina, 2 tbsp plain yogurt, 2 tbsp sunflower oil and ¼ tsp bicarbonate of soda and mix with your fingers into a soft, slightly sticky dough without adding water. If it is very wet, add a spoon more atta.
4 minStep 3: Bring water to a boil in a steamer and grease the steaming plate. With oiled hands, shape the dough into 3 logs about 3 cm thick.
5 minStep 4: Steam covered over medium-high heat until the logs feel firm and a knife comes out clean and dry.
22 minStep 5: Cool the logs for at least 15 minutes, then cut into 1 cm slices.
15 minStep 6: Heat 2 tbsp sunflower oil in a wide pan over medium heat. Add 1 tsp black mustard seeds and when it crackles add 1 tbsp white sesame seeds, ¼ tsp asafoetida (hing) and 8 curry leaves.
1 minStep 7: Add the slices in one layer and toss gently until the edges turn golden and crisp.
6 minStep 8: Scatter with 2 tbsp fresh coriander and serve hot with green chutney or tea.
1 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dudhi na muthia take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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