This Dudhi muthiya recipe brings you a very popular and super nutritious snack/meal option from the state of Gujarat in India. Dudhi is Bottle Gourd, that is widely available in the hot and arid region.
It is added with grounding and nourishing ingredients to make into savory cakes that are utterly delicious and satiating. This dudhi muthiya recipe is made in the traditional way by steaming grated bottle gourd with wheat flour, besan (bengal gram flour), and semolina.
Dudhi Muthiya Recipe – Alterations and Cooking Tips
Once, you get a hang of the method, you can replace wheat flour with other flours such as millet flours if you wish. Since millet flours are not glutinous, you will need to keep the mix a little dry while making the dough. Otherwise it can become a little runny, hence difficult to steam.
I have also tried this recipe by baking the muthiya mix, instead of steaming it. If you wish to bake, then make sure that the dough is slightly runny or use millet flours, as baking is essentially drying in nature.
Benefits and Suitability of Dudhi Muthiya
This recipe is highly balanced and nourishing in nature. It is ideal for Vata Diet and Pitta Diet. It is grounding in nature and helps to builds tissues, while regulating the digestive fire with optimal level of spices and herbs that go along with the preparation.
For Kapha people or those suffering from Kapha Imbalance, consume this muthiya recipe in moderation. This recipe is great for Diabetics, New Mother, Pregnancy, and for children.
Dudhi Muthiya Recipe – Bottle Gourd Savory Cake
For the Muthiya
- 1 cup Wheat Flour It can also be repalced by Millet Flour such as Jowar Flour or Bajra Flour
- ¼ cup Besan – Yellow Bengal Gram Flour
- ¼ cup Suji – Semolina
- 2 tsp Salt To taste
- 1 tsp Turmeric Powder
- ½ tsp Chili Powder Optional. It can also be reaplaced by fresh chilies in garnishing
- 2 tsp Coriander Seeds Powder
- 1 tsp Cumin Powder
- 1 Tbsp Sesame Seeds White, can be replaced by black in smaller amount.
- 2 tsp Ginger, Garlic, Chili paste Optional. You cna prepare this paste in a mortar and pestle
- 2 tsp Sugar Optional
- 230 g Grated Bottle Gourd It can replaced by Zucchini
- ½ cup Yogurt
- 2 tbsp Oil Virgin Coconut Oil or Sesame Oil or Ghee
- 2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Pinch Hing – Asafetida
- ¼ cup Fresh Curry Leaves
- 1 tbsp Roasted Sesame Seeds
- 1-2 cups Chopped Fresh Coriander leaves
For the Muthiya
- First sqeeze water out of the Bottle Gourd by pressing it against your palms. We can resuse this water. However, if we simply use the bottle gourd it can lead to very soggy cakes. Hence, it is better to first squeeze out the water and then add it to the dough as we prepare it.
- Now mix all the muthiya ingredients together and knead into a soft dough.
- Apply little oil to your palms and make cylindrical rolls of the dough.
- Place the rolls on the steamer and let them steam for 20 -25 minutes.
- Check by pinching the roll with a tooth pick or a knife. If it comes out clean, then the rolls are cooked. If not, let them steam some more.
- Close the heat and let the rolls cool down.
- Once cold, cut them into thin slices vertically across the roll.
- Heat a wide pan and add oil.
- Add cumin and mustard seeds, hing, and curry leaves. Let the seeds splutter.
- Now add cut pieces of the muthiya.
- Let it cook on medium high flame so that they get hard crust, turn over one by one with a tong and let them cook on other side to get crust.
- Then add sesame seed and garnish with coriander leaves.