Muthiya Recipe

 Muthiya Recipe

Muthiya Recipe | Chef Meghna

Dudhi Na Muthiya

Get your self 300 gm lauki (dudhi) and this Gujarati girl will show you how to make Muthiya – the world-famous Gujarati snack with just a little oil and lots of steam.

Video Available on https://www.chefmeghnas.in/recipe/muthiya-recipe/. 

Preparation Method: Muthiya Recipe

Ingredients

My secret

  • 300 gm Lauki / Doodhi / Bottleguard.
  • 2 cloves of garlic cloves finely chopped.
  • 2-3 fresh chilies finely chopped
    Dhaniya (Coriander leaves).
  • Grated ginger a small piece
    salt.
  • 1 spoon sugar.
  • 1 tsp Haldi (Turmeric powder).
  • 2 tsp Dhaniya Powder (Coriander powder).
  • Fresh Lime juice.
  • 1 cup regular wheat atta.
  • 2 tbs oats OR 2 tbs Rava /Suji/ Semolina.
  • 2 tbs besan (Chickpeas flour).
  • Oil.
  • Mustard seeds 1 tsp.
  • Asafoetida 1/2 tsp.
  • White seasame seeds 1 tsp.
  • Fresh green curry leaves.

Method

How to make?

  • Grate Lauki upto where you can see seeds; then don’t grate further.
  • Add 2 cloves of garlic finely chopped.
  • Add 2-3 fresh chillies finely chopped.
  • Add finely chopped dhaniya (Coriander leaves).
  • Add a small pice of ginger grated.
  • Add satl per taste.
  • Add 1 spoon sugar.
  • 1 tsp Haldi (Turmeric powder).
  • 2 tsp Dhaniya powder (Coriander powder).
  • 1 lime juice.
  • Add 1 cup regular wheat atta.
  • Add 2 tbs oats (or alternatively add 2 tbs Rava/ Suji/ Semolina).
  • Add 2 tbs besan (chickpeas flour).
  • Separately in a big pot fill half water and put it for boiling (keep a small lemon wedge inside so that your vessel doesn’t get black).
  • Now mix all the ingredients and make a dough.
  • Add 1 tbs oil in the mixture and mix with hands.
  • Now take a strainer and greese some oil on its surface.
  • And place the strainer on top of the pot with boiling water.
  • Ensure that water doesn’t touch the stratiner; we want steam to cook Muthiya.
  • Now take a portion of the muthiya mixture and form a cylinder shape;
  • Place it into the strainer kept above the boiling pot of water.
  • Cover the strainer and let muthiya steam cook for 20-25 minutes.
  • After 20-25 minutes check with a knife to ensure muthiya is cooked; knife should come out clean.
  • Let muthiya now cool down and then cut into small pieces.
  • Now it’s time to do tempering.
  • In a pan, take 2 tbs oil, let the pan warm up on medium flame.
  • Now add 1 tsp of Mustard seeds (Rai).
  • Once you hear cracling sound, add 1/2 tsp asfoetida (hing), 1 tsp white seasame seeds & few fresh green curry leaves.
  • Now place all muthiya inside and toss it.
  • Let it cook for 5-7 minutes so that you can crispy layer on soft muthiya.
  • Muthiya is ready; serve them with coriander leaves and some fresh lemon juice sprinkled on top.

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