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A plate filled with dudhi muthiya and a small bowl filled with cilantro chutney.
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5 from 1 vote

Dudhi Muthiya- Bottle Gourd Dumplings

Crisp outside and perfectly soft inside, Dudhi Muthiya is a popular Gujarati snack or appetizer.
Twice cooked dumplings; these are made using wheat flour, grated bottle gourd and a handful of Indian spices.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Calories: 531kcal
Author: Smruti

Ingredients

For the Tempering

Instructions

  • Grate the bottle gourd and add a pinch of salt. Mix and set aside. After 10 minutes squeeze out the water and set it aside.
  • In a bowl add wheat flour, semolina and chickpea flour.
  • Add in grated bottle gourd and cilantro.
  • Next add the grated ginger, garlic and chili. Mix well.
  • Add turmeric powder, red chili powder, asafetida, cumin seeds, sesame seeds, salt and sugar. Mix.
  • Then add oil and ¼ cup water that was reserved from the bottle gourd. Mix it in.
  • Add baking soda and bring the dough together. Add more water as required.
  • Grease your palms and divide the dough into 3-4 inch rounds. Roll these to logs and set aside.
  • Add water to a pan and heat it. Grease a steamer plate with oil and keep it ready.
  • Place the muthiyas on the plate, leaving some space for them to expand on steaming.
  • Cover and steam for 12-15 minutes; till a knife inserted in the middle comes out clean.
  • Cool them for at least 15 minutes and slice them into thin rounds.
  • Heat oil in a pan and add the tempering ingredients. Let the seeds pop.
  • Arrange the muthiya rounds in a single layer and let them crips up. Once they are crisp, turn them over and continue crisping them.
  • Remove from the pan and serve topped with chopped cilantro and shredded coconut (optional).

Video

Notes

  • Dudhi Muthiya great with wheat flour with some semolina and chickpea flour. However, adding some oats flour, ragi flour or even using multigrain flour is an option.
  • The dough for muthiya is best to make by hand. It helps bring out the moisture from the gourd and massages the flours well. Avoid using a stand mixer for this.
  • Leave the grated dudhi with a pinch of salt for a few minutes. We then squeeze and use the dudhi. Moreover, we use the water to make the dough.
  • Avoid adding excess water or the dough will not come together properly. Add it in small parts as required.
  • Dudhi or bottle gourd can be substituted with grated carrot, pumpkin, zucchini or a mix of vegetables. 
  • Dudhi Muthiya need to at least cool down for a few minutes before slicing. Else they crumble into bits. However, if in a rush, cool by removing from the stand and placing in a large plate. Then slice once they are cool to touch (about 20-30 minutes).
  • Do not add to much turmeric or baking soda. They would react in excess and result in red colored muthiyas. 
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 531kcal | Carbohydrates: 63g | Protein: 11g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 1147mg | Potassium: 530mg | Fiber: 10g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 4mg