Dudhi Na Muthiya
Dudhi methi na muthia is a popular Gujarati snack made with vegetables, flour and regular spices. It is very tasty and serves as a tea time snack, for breakfast or even as a light dinner along with Green Chutney.
Ingredients
For Muthiya Flour
- 1 cup small grain rice
- ½ cup chana dal
- ½ cup urad dal
For Green Paste
- 2 green chilli
- 1 inch ginger
- 3 garlic cloves
For Muthiya Batter
- 200 grm or ½ cup grated dudhi/lauki
- ½ cup chopped methi leaves
- ¼ cup coriander leaves
- Ground green paste
- 2 tbsp plant based curd
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp baking soda
- 1 tsp lemon juice
- 1 cup muthiya flour
- ¼ cup water
For Tempering
Dry roasted:
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp white sesame seeds
- 8-10 Curry leaves
- 2 chopped green chilli
- 2-3 tbsp water
Instructions
Making Muthiya Flour
- * In a mixture jar, add rice, chana dal and urad dal. Grind it into a coarse powder.
- * Add flour into an air-tight container and store for up to 6 months into the refrigerator.
Procedure for making Dudhi Methi na Muthiya
- In a mortal-pestal, add green chili, ginger and garlic cloves. Crush it and keep it aside.
- Grate the dudhi and collect it in a big bowl.
- Then add methi leaves, coriander leaves, green paste, curd, hing, turmeric powder, salt, cumin seeds, fennel seeds, oil, sugar, baking soda, and lemon juice. Mix well.
- Now add 1 cup of muthiya flour and mix well.
- Add water gradually and make thick and spreading consistency of the batter. Do not add more water into the batter.
- Boil water in a steamer. Use a wet cloth or banana leaf in a steamer plate. Spread batter on the steamer plate.
- Place the plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
- After 12 minutes, open the lid and insert a knife into the muthiya, if it comes out clean then muthiya is properly steamed.
- Let it cool down for 10 minutes and cut it into pieces.
- Serve steamed muthia hot.
- For tempering, dry roast: add hing, mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes. Then add muthiya pieces and stir fry for 2-3 minutes.
- Serve hot with chutney or tomato sauce.
Notes
NOTES
For muthiya flour
- urad dal gives softness and fluffiness to muthiya.
- quantity of two dal should be equal to rice.
- grind rice and dal mixture into a coarse powder.
- proportion of grated lauki and chopped methi leaves should be equal.
- muthiya batter should be thick and spread consistently. Do not add more water into the batter.
- steam muthiya on high-medium flame for 12-15 minutes.
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