Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Delicious and Nutritious!
Want to make a guilt-free, delicious, and healthy breakfast? Consider bottle gourd muthiya. It qualifies as a wholesome food and has all the properties you're looking for.
These steamed dumplings are made with grated bottle gourd, gram flour, wheat flour, semolina, lemon juice, and spices. The mustard seed and sesame seed tempering makes it crunchy and nutty-flavored.
Muthias are soft, porous, and crispy. Serve them with tomato sauce or a mildly spicy dip.
They taste good even when they are cold. Hence, they make the perfect food for a lunch box too.
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Here is a detailed recipe for making bottle gourd muthia.
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Serves four people
- 2 heaped cups bottle gourd, peeled, grated
- 1 cup semolina, medium wheat semolina
- 1/2 cup gram flour(besan powder)
- 1/2 cup wheat flour
- 1/4 cup onion, grated
- 1/4 tsp hing (asafoetida powder)
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 4 tbsp fresh coriander, finely chopped
- 1/4 tsp baking soda
- 4 green chilies, finely chopped
- 1 tbsp ginger, minced or crushed
- 2 tsp lemon juice
- 1 tsp sugar
- 3/4 tsp salt, or as per taste
- 3-4 tbsp oil, 1 tsp for the dough, 3 tbsp for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 2 tsp sesame seeds, for the tempering
Step-By-Step Instructions and Images for Making Bottle Gourd Muthiya
- Peel bottle gourd. Grate it. Squeeze, and remove excess water from it. Don't remove all the water from it. Collect the water in a cup.
- Take a large mixing bowl. Add grated bottle gourd, semolina, wheat flour, gram flour, chopped coriander, turmeric powder, hing powder, chopped green chilies, grated onions, sugar, cumin seeds, fennel seeds, cooking soda, grated ginger, a teaspoon oil, and salt.
- Mix well. Knead together, without adding water to make a smooth, firm dough. If needed, you can use the bottle gourd water to make the dough.
- Make the steamer ready for cooking.
- Divide the dough in 4 equal portions. Shape each portion into a cylindrical roll, 1 inch in diameter.
- Grease the steamer plate. Place the rolls on it. Cover the steamer lid. I cooked them in a pressure cooker, without placing the weight.
- Steam cook for 20-22 minutes. Next, turn off the heat.
- Open the lid after 2-3 minutes. Insert a tooth prick into the roll. If it comes out clean, it indicates that the rolls are properly cooked.
- If not, cook for some more time.
- Place the cooked rolls on a plate. Slice them in half inch thick pieces. Now, you have to add a tempering to them.
- Heat remaining oil in a large deep-bottomed pan. Throw in mustard seeds and sesame seeds.
- Let mustard crackle. Add muthiya slices. Keep the heat low. Gently mix the tempering with the slices.
- Let each slice be coated with the tempering and become a bit crispy. Turn off the heat.
- Garnish them with chopped fresh coriander.
- Enjoy eating them with tomato sauce or a mildly spicy dip. They taste awesome even when they are cold.
- They make a great lunch box food too. Happy eating!