Dudhi na Muthiya
steamed bottle-gourd and flour rolls, sliced and crisped in a sesame tempering
Allergens in Dudhi na Muthiya: gluten, sesame, mustard.
Ingredients
Quantities for 4.
- 500g, peeled and coarsely grated Bottle Gourd
- 150g Atta
- 100g Besan
- 2 tbsp Ravakeeps the crumb open rather than pasty
- 1 tbsp, grated Ginger
- 2, finely chopped Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Sugar
- 1 tbsp juice Lemon
- 1.25 tsp Salt
- 1/2 tsp Baking Soda
- 6 tbsp: 3 into the dough, 3 for the tempering Neutral Oil
- 1 tsp Mustard Seeds
- 1 tbsp Sesame
- 1/4 tsp Asafoetida
- 10 Curry Leaves
- 4 tbsp, chopped Coriander Leavesoptional
- 2 tbsp, freshly grated Coconutoptional
Cookware
steamer, kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grate the dudhi and leave it in a bowl for 10 minutes, then squeeze it lightly and keep the juice. That liquid is all the water the dough needs.
- Do not add plain water to the dough. If it is too stiff, add the reserved dudhi juice a spoon at a time.
- The steamed rolls must cool completely before slicing, or they crumble. Steam them an hour ahead if you can.
Method
- Mix the grated dudhi with the atta, besan, rava, ginger, green chilli, turmeric, chilli powder, coriander powder, sugar, salt, lemon juice, baking soda and 3 tbsp oil.
- Bring it together into a soft dough using only the reserved dudhi juice. It should be softer than chapati dough but hold a shape.Work it quickly and lightly. A kneaded, over-worked muthiya dough steams up dense.
- Oil your palms and roll the dough into 3 logs about 5cm thick. Set them on a greased steamer plate.
- Steam over boiling water for 22-25 minutes, until a skewer comes out clean and the surface is matte, not tacky.
- Cool completely, at least 30 minutes, then cut into 1.5cm slices.Slicing warm is the single most common failure. Wait.
- Heat the remaining 3 tbsp oil in a kadhai, crackle the mustard seeds, then add the sesame, asafoetida and curry leaves.
- Lay the slices in and fry over medium heat, turning once, 4-5 minutes a side until the edges are golden and crisp.Turn them once only and with a flat spatula; they break if you toss them.
- Scatter with coriander and coconut and serve hot with chai or plain yogurt.
Storage
Steamed logs keep 3 days refrigerated, unsliced and wrapped. Slice and temper fresh. Muthiya reheated after tempering goes soft and oily.
Nutrition Good estimate
One serving of Dudhi na Muthiya (256 g) is about 505 calories, or 198 calories per 100 g.
Medium protein: 12 g a serving, 10% of the calories
| Per serving256 g | Per 100 g | |
|---|---|---|
| Calories | 505 kcal | 198 kcal |
| Protein | 12.3 g | 5 g |
| Carbohydrate | 57.6 g | 22 g |
| of which sugars | 5.1 g | 2 g |
| Fibre | 10.5 g | 4 g |
| Fat | 27.0 g | 11 g |
| of which saturated | 4.9 g | 2 g |
| of which unsaturated | 20.5 g | 8 g |
Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.