Muthiya

INGREDIENTS

For the Dough:

• 1 cup grated bottle gourd (lauki/doodhi) – water squeezed
• ½ cup whole wheat flour
• ½ cup besan (gram flour)
• 2 tbsp sooji (semolina) – optional, for texture
• 1 tsp ginger-green chili paste
• ¼ tsp turmeric
• ½ tsp red chili powder
• ½ tsp ajwain or sesame seeds
• 1 tsp sugar
• Salt to taste
• 1 tbsp oil
• ½ tsp baking soda
• Fresh coriander – chopped
• Optional veggies: grated carrot, methi, palak, cabbage

For Tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• Pinch of hing
• Curry leaves (optional)

Garnish:

• Chopped coriander
• Grated coconut (optional)
• Lemon juice

👩‍🍳 Recipe

Make Dough:

-Combine all dough ingredients in a bowl.

-Add very little water (if needed); the lauki usually has enough moisture.

-Knead into a soft, non-sticky dough.

Shape & Steam:

-Grease your palms, shape dough into logs or small fist-shaped rolls

-Steam for 15–20 mins in an idli steamer or dhokla plate.

-Let cool, then slice into thick discs.

Temper & Toss:

-Heat oil, crackle mustard + sesame seeds + hing.

-Add curry leaves (optional).

-Add steamed muthiya pieces and sauté on medium heat till lightly crispy and golden.

4. Serve Hot With:

-Green chutney

-Garlic chutney

-Masala chai ☕