HomeSNACKS Dudhi na Muthiya

Dudhi na Muthiya

October 5, 2022 By annacom Comments are Off , , ,

 

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.

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

Making Muthiya Flour

  1. * In a mixture jar, add rice, chana dal and urad dal. Grind it into a coarse powder.
  2. * Add flour into an air-tight container and store for up to 6 months into the refrigerator.

Procedure for making Dudhi Methi na Muthiya

  1. In a mortal-pestal, add green chili, ginger and garlic cloves. Crush it and keep it aside.
  2. Grate the dudhi and collect it in a big bowl.
  3. 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.
  4. Now add 1 cup of muthiya flour and mix well.
  5. Add water gradually and make thick and spreading consistency of the batter. Do not add more water into the batter.
  6. Boil water in a steamer. Use a wet cloth or banana leaf in a steamer plate. Spread batter on the steamer plate.
  7. Place the plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
  8. After 12 minutes, open the lid and insert a knife into the muthiya, if it comes out clean then muthiya is properly steamed.
  9. Let it cool down for 10 minutes and cut it into pieces.
  10. Serve steamed muthia hot.
  11. 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.
  12. Serve hot with chutney or tomato sauce.

 

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.

For Dudhi Methi Muthiya

  • 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.
Appetizer, Breakfast, dinner, Main Course, Snack
Indian
Plant Based, Steamed, vegan, Whole Food

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