Dudhi na Muthiya | Bottlegourd Muthia | Gujarati Muthiya
Muthiya is one of my favorite Gujarati dishes. I grew up eating muthiya made by my Naani and then my mom. If you were to ask me one dish that I want my mom to make every time I see her then it has to be Dudhi na Muthiya. It’s a simple dish yet wholesome. It hits all the taste buds as it’s sweet, spicy and tangy. Whenever I compare my moms Muthiya to any other, I think nothing beats my mom’s recipe (yes I am biased). My mom finally taught me how to make it and I was shocked to find out that it’s so easy to make them. I am sharing her recipe here that I am sure you will love.
Ingredients
- 1 cup whole wheat flour
- 3/4 chickpea flour
- 1/4 cup fine semolina
- 2 tsp sugar
- 1 and 1/2 tsp salt
- 1 and 1/2 tsp red chili powder
- 1/4 tsp asafetida powder
- 1/2 tsp turmeric powder
- 1/4 cup lime juice
- 1 cup shredded dudhi
- 1 and 1/4 cup cooked rice
- 2 tablespoon Oil
Tadka or Tempering
- 2 tablespoon oil
- Salt if needed
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/2 tsp as asafetida powder
- 3-4 curry leaves
Instructions
- Cook rice before making muthiya or you use leftover rice
- Shred Dudhi or Bottle gourd and do not squeeze the water
- In a wide bowl mix together whole wheat flour, chickpea flour and semolina
- Add red chili powder, salt, sugar, asafetida powder, turmeric powder
- Add shredded dudhi and cooked rice
- Add oil and lime juice and mix everything well and it should be not to runny or not to thick
- Grease the dhokla tray with oil and layer the muthiya mixture in the tray
- Steam the muthiya mixture for 25 minutes till it’s cooked
- Take the tray out and let it cool
- Cut it into pieces
- Heat oil on medium heat in a wide pan
- Add mustard seeds, cumin seeds and asafetida powder
- Add sesame seeds and curry leaves
- Once it sizzles, add the muthiya pieces and cook the muthiya till it’s crispy
- Once it is crispy on all edges, garnish with chopped cilantro and serve