Saturday, October 31, 2009


This lovely steamed dumpling snack comes from the heart of Gujarat. Gujarat is famous for its food especially handvo, muthiya, dhokla, patra, khaman, khamni etc the list is endless. Muthiya is all time favorite tea time snack, sweet and tangy soft muthiya is a comfort and mouth watering snack for those lazy sundays when I just feel like laying back and reading my favorite novel.
I still remember my mom making this lip-smacking dish frequently during winter as fresh methi leaves are abundant during that time. She used to prepare it using kanki-korma loat (ready mix of rice and lentil coarse flour). Here in riyadh its impossible to find kanki -korma loat and methi leaves, so I have modified my mom's recipe to suit my need.

Ingredients :

2 tbs garlic-ginger-green chillies paste
350-400 gms or 1 1/2 cups to 2 cups peeled and grated bottle gourd/dudhi/lauki
1 medium sized cucumber/kakdi peeled and grated
1 large onion grated
1/2 cup whole wheat flour/atta
1/2 cup semolina/rava/soji
1/2 cup besan/chickpea flour
1/2 cup pearl millet flour/bajri ka atta
2 tbs rice flour/chokha no loat
2 tbs oil
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp cumin seeds/jeera
1 tsp fennel seeds/saunf
2 tbs sugar
1/4th cup yogurt/curd/dahi
1/4th tsp soda-bi-carb
2 tsp lemon juice
handful of chopped coriander leaves
pinch of asafoetida

For Tempering :
2 tbs oil
1 tsp mustard seeds/rai
1 tbs sesame seeds/til
Pinch of asafoetida/hing

For Garnishing :
3-4 tbs of chopped coriander leaves
2 tbs grated coconut (optional)

Method : (For Muthiya)
Strain juices out of grated lauki, onion and cucumber and keep it aside as it can be used to knead dough if required.
Mix all the ingredients of muthiya in a large bowl and knead into soft dough using the veggie juice if required. You can also add more yogurt instead of veg juice for that ultimate soft muthiyas.
Now oil your palms and form cylindrical shaped muthiyas and place them in a steamer.
Steam them for 25-30 mins or untill well done. To check it they are ready, insert a tooth pick in muthiya and if it comes out clean they are ready and done.
Let them cool for a while.
Cut them into bite sized pieces and get them ready for tempering.

Method : (For Tempering)
Heat oil in a heavy bottom pan and add mustard seeds. Once they start crackling add sesame seeds and asofoetida.
Add cut muthiyas and stir them in for 5-7 mins.
Garnish it with chopped coriander and coconut.
Serve Hot with green chutney.

Tips: The key to great tasting muthiya is in sweet and sour taste along with delicate softness which can be achieved only with adding right amount of sugar and curd. Sugar can be adjusted according to taste and can be avoided if you don't prefer sweet at all but there should be no compromise of yogurt, it is a must. If you knead dough entirely from dahi, you can never can go wrong with softness issue, but remember in this case don't add lemon juice at all.

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