DUDHI CHE MUTHIYA|LAUKI KE MUTHIYA | BOTTLE GOURD DUMPLINGS

I am a lover of gujrati food since childhood.The khichdis,undiyo, dals, kadhis and  the farsan - muthiyas, dhokla, handvo, khandvi - love all of them!  Gujarati cuisine itself has many variations based on region and season.Muthiyas are steamed dumplings that make a fabulous tea time snack.

Lauki  Muthia absorbs less oil and is made with steam. It is a nutritious and a tasty recipe of Gujarat. You can serve it in the morning as well as in the evening as a snack.

INGREDIENTS

Dudhi (Lauki /bottle Gourd) - 2 cup (grated)

Green chilli - 3-4

Ginger - 2 inch long piece.

Garlic - 5-6 cloves

Wheat flour - 1 cup

Sooji (rava/semolina) - 3/4 cup

Gram flour(besan /chickpea flor) - 3/4 cup

Red chilli powder- 1 tsp

Crushed peanuts - 1 tspn (optional)

Cumin coriander powder - 1 tsp

Turmeric powder - 1/4 tea spoon.

Oil - 1 table spoon.

Salt - As per taste

Sugar - 2 tea spoon.

Baking soda - 1/2 tea spoon.

Coriander leaves - 2 table spoon (chopped)

SEASONING/TADKA

Oil - 2 table spoon.

Cumin seeds - 1 tea spoon.

Mustard seeds - 1 tea spoon.

Sesame - 1 tbsp

Curry leaves - 10-12

Hing ( Asafoetida) - 2-3 pinch.

Salt - 1/4 tea spoon.

Lemon - 1

Coriander leaves - 1 table spoon (chopped)

METHOD

1. Wash dudhi ,grate it on a grater,squeeze excess water and keep it in a separate bowl. Retain squeezed out water to knead the flour.
2. Make a paste of green chilli,lahsun and ginger and take it out in a separate bowl.
3. Sieve the wheat flour, sooji and gram flour in a bowl and put grated lauki and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough from this mixture and leave it covered for 15-20 minutes. You can use the the squeezed out water of the lauki to knead the flour.
4. Apply oil to your hand and take a small portion of the dough. Make  elongated rolls from the dough .
5. Use pressure cooker or idli stand to make muthia. Fill water in the vessel and put the stand over it. Start keeping all the muthia on the stand one by one and cover it with a lid. Steam the muthia for about 25-30 minutes. Now put a fork inside the muthia to check if it is properly steamed and cooked. If the fork comes out clean, then the muthia is ready. Turn off the flame.
6. Let them cool down and then cut into thick half inch pieces.
7. Heat oil in a pan and temper the cumin seeds, hing, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turns brown in colour add salt, lemon juice, pieces of muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.
8. Dudhi Muthia is ready. Serve it with coriander chutney or pudina chutney.

VARIATION

Likewise, you can also prepare Methi ki Muthia by adding methi (fenugreek) to the flour. You can also try making muthia with spinach .