Muthiyaમૂઠિયા
Video: Hebbars Kitchen (YouTube)
Muthiya are Gujarati steamed dumplings shaped by the fist — muthi means fist — giving each one that distinctive ridged cylinder. This dudhi muthiya uses bottle gourd as the moisture base, which keeps them light and tender even after steaming. They are a snack that every Gujarati household makes a little differently, spiced with green chilli and ginger, tempered with mustard seeds and curry leaves, and eaten warm with green coriander chutney or alongside undhiyu. Wholesome and quick to make, they are equally at home on a Navratri table and a Tuesday afternoon.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪Dudhi / lauki — bottle gourd, grated300 g (about 1 medium)
- ▪Besan — gram flour / chickpea flour1 cup (120 g)
- ▪Whole wheat flour (atta)1/2 cup (60 g)
- ▪Green chilli, finely chopped2 (adjust to heat preference)
- ▪Fresh ginger, grated1 tsp
- ▪Turmeric (haldi)1/2 tsp
- ▪Cumin seeds (jeera)1 tsp
- ▪Sesame seeds (tal)1 tbsp, plus 1 tsp for tempering
- ▪Fresh coriander, chopped2 tbsp
- ▪Lemon juice1 tbsp
- ▪Saltto taste
- ▪Oil1 tbsp (for the dough) + 2 tbsp (for tempering)
- For the tempering
- ▪Mustard seeds (rai)1 tsp
- ▪Asafoetida (hing)a pinch
- ▪Curry leaves (limda)10–12 fresh leaves
- Dudhi (bottle gourd) is available at Indian and South Asian grocery stores across the US, UK, Canada, and Australia. In a pinch, zucchini (courgette) is the closest substitute — similar mild flavour and high water content; squeeze it just as you would the dudhi.
- Besan (gram flour) is widely available at South Asian grocery stores and increasingly at mainstream supermarkets. Chickpea flour sold at health food and natural stores is the same thing and works identically.
- Fresh curry leaves are stocked at Indian grocery stores and some Southeast Asian markets. Frozen curry leaves (available online and at many Indian stores) work almost as well. Dried curry leaves lose most of their flavour — omit entirely rather than use dried.
Method
- 1Grate the bottle gourd. Sprinkle generously with salt and let sit for 10 minutes, then squeeze out as much moisture as possible using your hands or a clean cloth. Reserve the squeezed gourd — discard the liquid.
- 2In a large bowl, combine besan, atta, green chilli, ginger, turmeric, cumin, sesame seeds, coriander, lemon juice, and 1 tbsp oil. Add the squeezed grated dudhi. Mix well — the residual moisture from the gourd will bind the dough. Add 1–2 tbsp water only if the dough is too dry; it should be firm and pliable, not sticky.
- 3Grease your hands with oil. Divide the dough into 4–5 equal portions. Roll each into a smooth cylinder about 3 cm in diameter.
- 4Set up a steamer with hot water. Grease the steamer basket. Lay the cylinders in the basket and steam on medium-high heat for 18–20 minutes until firm — a toothpick or skewer inserted should come out clean.
- 5Remove from the steamer and let cool for 5 minutes. Slice the cylinders into rounds about 1.5 cm thick.
- 6For the tempering: heat 2 tbsp oil in a wide pan over medium heat. Add mustard seeds and wait until they splutter. Add the extra sesame seeds, asafoetida, and curry leaves — stand back as the leaves spit in the oil.
- 7Add the sliced muthiya to the pan. Toss gently for 2–3 minutes until lightly coated in the tempering and heated through. Serve immediately with green coriander chutney.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.