Muthiya recipe

MUTHIYA / DUDHI NA MUTHIYA / DOODHI MUTHIYA /HOW TO MAKE LAUKI MUTHIYA

BY DISHA LAHORI

Muthia is one of the famous foods of Chhattisgarh. The name is derived from the way it is made, from the ‘gripping’ action of the hand. It is a vegan dish. It is made up of chickpea flour, methi, salt, turmeric, chili powder, and an optional bonding agent/sweetener such as sugar and oil.

This dish can be eaten steamed or fried (after steaming); it is equally tasty either way.

In Gujarat, this item is known as Muthiya / Velaniya / Vaataa etc. This item is known as ‘vaataa’ in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, Luni or grated bottle gourd or peel of bitter gourd (karela) After steaming, they are tempered with sesame seeds and mustard seeds.

It is a traditional and healthy snack recipe made with grated bottle gourd and spices. unlike any other gujarati snacks, it is considered to be filling and also healthy as it steam cooked and not deep fried. It is typically served as a street food snack in gujarat, but can be served as side dish or for morning breakfast too.

INGREDIENTS FOR DOUGH

• Coarse wheat flour / atta – ½ cup [ if using regular chapatti flour then replace 2 tbsp flour with 2 tbsp rava ]
• Bajra atta or jowar or ragi – ¼ cup
• rice flour – ¼ cup
• Besan – 2 tbsp
• Turmeric – ½ tsp
• Red chilli pwdr – 1 tsp
• Garam masala pwdr – ¼ tsp [ optional – i did not add ]
• Sugar pwdr – 1 tbsp
• Salt
• Ginger garlic green chilli paste – 1 btsp
• Grated dudhi / bottle gourd / lauki – 11/2 cup
• Baking soda – 1/8 tsp [ generous pinch ]
• Lemon juice – 2 tsp [ to activate baking soda ]
• Kasoori methi – 2 tbsp
• Coriander leaves finely chopped – ¼ cup
• Oil – 1 tbsp
• sesame seeds – 1 tsp

FOR TEMPERING

• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Asafoetida – 1/4 tsp
• Sesame seeds – 2 tsp
• Curry leaves – few
• green chilli slit – 2
• Grated coconut and coriander leaves to garnish

CLICK ON THE LINK FOR FULL VIDEO –https://www.youtube.com/watch?v=gX7H1LcVmQ0&t=77s

METHOD

In a mixing bowl take the grated dudhi add salt , mash and mix well .

keep aside for 10 mins , so that it releases water .

add all the ingredients listed for dough and mix well.

The water released by dudhi  , will help in kneading the dough.There is no need to add water .

Start kneading without adding water , knead the mixture into a soft smooth dough.

[ If the dough becomes very wet then adjust by adding little flour OR if the dough is dry add 1 or 2 tbsp water as required ]

Now divide the dough into equal portions and roll to a cylindrical shape.

Cover and steam for 12 to 15 minutes on medium flame .

*you can check muthia is done by inserting a toothpick or knife in the muthia and it should come out clean.

Remove and allow to cool .

Slice into ½ inch thickness roundels .

Prepare the tempering in a kadai .

Add in sliced muthiya and mix well.

Turn and roast on both sides .

Mix gently so they do not break and sauté till you get little brown and slightly crispy.

Finally garnish with coconut and coriander leaves .

Enjoy dudhi na muthiya with green and red chutney  chutney.

In gujarat , muthiyas r dipped in raw oil and served with garlic chutney .In same manner they are served in functions/ weddings etc .

NOTES

1. Usually steamed version is eaten as a snack with chutney or a cup of tea.
2. While fried version can be added in curry /sabzi e.g. Undhiyu, tameta muthia nu shaak, vatana muthia nu shaak, valor muthia nu shaak.
3. There are many different variation to the muthia. But this one made with lauki is the traditional one.

We can also make  methi muthia, palak-methi muthia, mooli muthia, cabbage muthia and so on.

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