Lauki Muthiya | Dudhi Na Muthiya | Steamed Bottle Gourd Snack
Lauki Muthiya or Dudhi Na Muthiya is a popular snack from Gujarat. It is a very nutritious and filling recipe. This steamed snack is made with grated bottle gourd that is mixed wheat flour, chickpea flour (besan), sooji (semolina) and flavored with assorted spices.
Servings: 6 people
- 2 cups Lauki /Doodhi/bottle gourd Or about 2 cups (grated
- 1 cup Wheat flour
- ¾ cup Rava/semolina/sooji
- ¾ cup Besan /Gram flour
- 2 Green chilies Chopped into small pieces
- 2 inches Ginger Grated
- ½ teaspoon Baking soda
- 2 teaspoon Sugar
- ½ teaspoon Turmeric powder
- 1 Tablespoon Oil Plus more for greasing the steamer trays
- to taste Salt
- 2 Tablespoon Cilantro Chopped
TO SEASON THE STEAMED MUTHIAS –
- 2 Tablespoon Oil
- 2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 Tablespoon Sesame seeds
- few Curry leaves
- ¼ teaspoon Asafetida
- 2 Tablespoon Lemon juice
- to garnish Cilantro
Peel the bottle gourd and grate it. Bottle gourd has very high water content, so squeeze out as much as water you can from the vegetable and keep the vegetable in a large mixing bowl. Do not discard the squeezed out water. Keep it aside as this will be the water we will use to knead the dough.
In the bowl with the vegetable, add all the ingredients mentioned above (except the seasonings). Mix well using your hands and form a soft dough. Use the squeezed vegetable water to make the dough. Cover the dough and keep it to rest for about 20 minutes.
Heat water in the steamer. Using wet hands make cylindrical shaped muthias from the dough and layer them on a greased steamer plate. Repeat the same with the rest of the dough and then steam the muthias for about 20-25 minutes. Insert a fork in the muthias to see if it comes out clean. If the fork comes out clean, then the muthias are done.
Remove the steamed muthias and let it cool down a bit. Then slice them into ½ inch thick pieces.
Heat 2 tablespoon of oil in a wide pan and add the mustard seeds, cumin seeds, sesame seeds, curry leaves and asafetida.
Fry for a minutes and then add the sliced muthias. Mix gently to coat and let it cook for about 5 minutes.
Add the lemon juice and cilantro and stir.
Serve with sweet tamarind chutney and green chutney!
- Make sure to remove as much as moisture you can from the grated bottle gourd. Otherwise the dough will become very soft and will be hard to shape it. If at all your dough becomes too soft, place a ladle full of sough in idli plates and steam. We can then slice it into longer logs.
- After steaming the dough, let it sit for few minutes and then insert a fork or knife in the steamed dough. If the fork or knife comes out clean, then we know that it entirely cooked. Otherwise steam it for few more minutes.
- Make sure to pan fry the muthiyas until they become slightly crunchy on the outside. I love using a wide pan or a wok for this purpose.
Calories: 315kcal | Carbohydrates: 46g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 154mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg