Dudhi Muthiya is a Gujarati delicacy made with grated bottle gourd and fresh fenugreek leaves spiced with green chilies, ginger, and turmeric. These irresistible savory bites have a perfect balance of spicy, tangy, and sweet flavors with golden pan-fried crunchy textures. Served with a hot cup of chai, Muthiya makes a delicious snack, breakfast, or side dish.
What are Muthia
“Muthia” is a traditional Gujarati snack or side dish made from steamed or fried dumplings made using grated vegetables (such as cabbage, bottle gourd, or fenugreek leaves) mixed with spices and flour. The traditional recipe does not use water. It instead uses the moisture released from the grated vegetables to form the dough.
The name “Muthia or Muthiya” comes from how this dish is made: by gripping the dough and molding it to make small oval dumplings. The dough can also be shaped into bigger cylindrical croquettes, steamed, and sliced before pan frying. Muthiyas are also added to the traditional Gujarati Undhiyu, a delicious vegetable casserole dish.
My favorite is Dudhi Methi nu Muthiya with dudhi (also known as Lauki, bottle gourd, or calabash) and methi (fenugreek leaves fresh or frozen). With its mild taste, Dudhi is also used to make delicious desserts like Dudhi Halwa or Dudhi Basundi.
Modern Take on Traditional Recipe
I am super excited to share my simplified version that takes away the shaping process while making the muthiya moist, and satisfying with the same authentic taste!
Instead of shaping it into individual Muthiya, I add some water to the dough to make a thick batter and then spread it onto greased plates before steaming the, just like Dhokla or Kothimbir Vadi. After steaming, cut the dough into smaller pieces before pan-frying them in an earthy tempering for soft and moist muthiya.
Although I am using an Instant Pot to steam them you can always use a stovetop steamer!
Ingredients
- Flours – whole wheat flour, gram flour, and sooji (semolina).
- Veggies – freshly grated dudhi and chopped methi
- Spices – turmeric, ginger, green chilies. Fresh ginger and green chilies add a perfect spice, while turmeric adds a light golden color to the dish.
- Baking soda – helps make light and airy Muthia.
How to Make Muthia in the Instant Pot
- Grease two 7-½ inch stainless steel plates with cooking oil or spray. Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat.
- Mix all the main ingredients except baking soda in a medium bowl.
- Once the water in the Instant Pot gets hot, add the baking soda to the batter and mix well. Quickly pour the batter into the greased plates.
- Place the stand in the Instant Pot. and stack the bowls on a trivet. Note: It is important to start the steaming process within a couple of minutes for the baking soda to work. Close the Instant Pot lid with the pressure valve to Venting. Steam for twelve minutes.
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes. Take out the stand and the plates. Run a knife around the edges to help release the Muthia. Allow the Muthia to cool for another 5 minutes and then cut into small squares.
- Heat oil in a medium non-stick pan. Add mustard seeds and allow them to pop. Lower the heat and add cumin seeds, sesame seeds, curry leaves, and green chilies. Cook for another minute as the curry leaves start to crisp up.
- Add the cut pieces to the tempering and mix gently to coat the tempering evenly on the Muthia. Cook until the Muthia turns golden on the sides.
- Garnish with grated coconut and cilantro.
Serving
Serve with a hot cup of Ginger Chai or Aam Panna as breakfast or snack. Or add to your appetizer spread for your next Indian Party!
Tips
- Depending on the exact ingredients used, you may need more or less water to make this dough. Make sure that the consistency of the batter is similar to thick cake batter
- You can also steam the whole dough in one stainless steel bowl for a thicker muthiya. If steaming in one bowl, increase the cooking time to 15 minutes.
- Steamed muthiyas can be sliced and frozen. To defrost simply keep them in the refrigerator for a few hours. After thawing temper them according to the recipe
Variations
- Substitute Dudhi with grated cabbage or zucchini.
- Add spinach instead of fenugreek leaves.
- Use rice flour in place of sooji.
