Doodhi Muthia / Lauki Muthia

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla

Muthia is a popular and guilt free snack from the state of Gujarat. Muthias are also added to some Gujarati side dishes like undhiyu. The word 'muthia' is a reference to the way the snack is made, where the dough is shaped into oval dumplings, molding the dough in one's fist. Sometimes the dough is also fashioned into cylindrical rolls and sliced in the later part of the recipe. These dumplings are steamed and then either eaten as it is or pan fried in a tempering of mustard seeds and white sesame seeds using a little oil which leave the outer side of muthias slightly brown and crispy. They fall under 'healthy' recipe category since little or no oil is used to make them. My husband likes them well fried to the point of crisp and some of them are that's why fried to golden brown.
 
There are variations in the muthia recipe, depending upon the vegetables and the flour base used. Today's recipe uses bottle gourd or doodhi and is a traditional version. Grated onion or any chopped greens can also be added to the recipe for a variation. Another popular version is methi muthia which you can find here. Chickpea flour, fine or coarse wheat flour, jowar flour, bajra flour can be used to make muthias. I omit the sugar when I make muthias but a tsp. or so of sugar can be added to the recipe. These healthy delicacies make a fine accompaniment to your evening tea / coffee or can be eaten as a light meal too. They go well with a spicy or sweet chutney.

Ingredients for muthia:
1 cup grated bottle gourd (lauki / doodhi) 
1/2 cup semolina / sooji
1/4 cup chickpea flour / besan
1/4 cup wheat flour / atta
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste
1/4 tsp. baking soda
2 spicy green chillies, finely minced
1/2 tsp. grated ginger / ginger paste
2 tbsp. minced cilantro
1/2 tsp. lemon juice
1 tsp. oil
Ingredients for tempering:
2 - 3 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. sesame seeds
Ingredients to garnish:
Minced cilantro 

 Directions:
* Peel and quarter the bottle gourd. Remove the seeds and grate it. (I used half of a small sized bottle gourd.) Squeeze out as much water as possible from grated bottle gourd. Save the water to use later if needed. If using onion, grate and squeeze out the water as well. 

* Combine semolina, chickpea flour, wheat flour, cumin seeds, fennel seeds, turmeric powder, asafoetida powder, salt, baking soda and sugar if using in a bowl and mix well.

* Next add green chilies, ginger, cilantro, lemon juice and oil. Add bottle gourd. Save the water to use later if needed. 

* Knead the mixture to a soft dough. If you need some liquid to bind, add the bottle gourd water saved earlier. One may need a tbsp. or more not more. 

* Add water to a steamer or a cooker base and let it come to a boil. Grease a steamer tray or a high rimmed plate. Grease your palms and divide the mixture to 3 or 4 equal portions. Shape each portion into a cylindrical roll of one diameter. Place them on the greased steamer plate / plate. 

* Close the lid and if using cooker base. Don't use the whistle for the lid. Steam them until a tooth pick inserted at the center comes out clean, about 20 - 22 minutes.

*  Let them cool a bit and then transfer them onto a cutting board and cut into about 1/2 inch thick slices.

* Heat oil in a pan on medium heat. Add mustard seeds and sesame seeds. If you prefer, add one or two sliced green chillies. When mustard seeds start to splutter, add muthia pieces. 

* Saute until they turn slightly brown and crisp on the edges, by flipping them gently. Turn off the heat and serve them hot with chutney or ketchup.

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