Indian Steamed Dumplings – Muthiya

Muthiya is a famous snack which comes from Gujarathi cuisine. Few years back, before my marriage, my dad was posted in Baroda, Gujarat where my mom learnt this recipe. Muthiya is a super delicious and healthy recipe and this is the reason why everyone who eats it loves it. These are multigrain flour and doodhi mixed steamed dumpings.

There are three ways of making muthiya – steamed, microwaved and fried. Steamed muthiya or microwaved muthiya is definitely more healthy and stomach filling version. The muthiya is generally made with chickpea flour (besan) and doodhi. Doodhi (bottle gourd ) as you all know is a healthy but not so liked vegetable. So, apart from Ghiya ke Kofte and Ghiya ka Halwa, muthiyas is another recipe where nobody can guess that it contains bottle gourd as main ingredient.

To make it healthier, I used wheat flour, semolina, rice flour and maize flour. In Maharashtra and Gujarat you can find muthiya on many sweet and farsan shops.

Muthiya can be stored for two or three days and can be served in morning breakfast or evening snack with tea. It can also be served as side dish in main course.

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Here we go with recipe:

Ingredients:

  • Bottle Gourd (doodhi) – 1 cup (peeled and grated)
  • Ginger garlic paste – 1 tsp
  • Green Chilli – 3 nos. (finely chopped)
  • Besan – ½ cup
  • Semolina – ½ cup
  • Rice Flour – ¼ cup
  • Wheat Flour – ½ cup
  • Maize Flour – ¼ cup
  • Curd – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Seeds – ½ tsp
  • Sugar – ½ tsp
  • Oil – 1 tsp
  • Salt – to taste

For Tempering:

  • Oil
  • Ajwain – ½ tsp
  • Sesame seeds – 1tsp
  • Coriander leaves – few chopped

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Method:

  1. Peel and grate doodhi. No need to squeeze the water from doodhi.
  2. Add all the flours along with semolina.
  3. Add green chilies and ginger garlic paste.
  4. Add oil, sugar, cumin seeds and turmeric powder.
  5. Add curd and salt.
  6. Knead it into smooth and soft dough.
  7. Apply some oil in your palms. Divide the dough into three equal portions and shape them into a cylindrical roll.
  8. Steam the roll for approx fifteen to twenty minutes. You can insert knife after fifteen minutes and check. If it comes out clean it’s done, otherwise steam for another five minutes. Alternatively you can microwave the cylindrical rolls for eight to ten minutes.
  9. Allow it to cool. Cut the rolls into circular slices.
  10. Heat oil in a wok, add ajwain seeds and sesame seed. Add muthiya pieces. Saute for two minutes till you get little brown and crisp muthiya.
  11. Garnish with chopped coriander.

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Muthiya can be served with ketchup or with tamarind chutney with a cup of tea!! 🙂

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Ghiya Ke Kofte

Many of us do not like to eat Ghiya (bottle gourd) ki sabzii.

However ghiya ke kofte is definitely a good choice to consume ghiya. This recipe tastes really good. It is very simple to prepare as well.

As now you must have understood that I have learnt most of my recipes from my mother. So, definitely this recipe also comes from her kitchen. 🙂

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Ingredients:

 For Kofta:

  • Ghiya (bottle gourd, lauki, doodhi) – 1 nos. medium sized (peeled and grated)
  • Chick Pea Flour (besan)  – ¾ cup
  • Malai  –  2 tsp
  • Salt  –  to taste
  • Red Chilli Powder –  ½ tsp
  • Ajwain  –   ½ tsp

For Gravy:

  • Onion –   2 medium sized (finely chopped)
  • Tomato –  2 medium sized (blended)
  • Ginger Garlic Paste –  1 tsp
  • Green Chilli –  2 nos (finely chopped)
  • Cumin Seeds –   ½ tsp
  • Salt – to taste
  • Red Chilli Powder –  ½ tsp
  • Turmeric Powder  –  ½ tsp
  • Coriander Powder  –  1 tsp
  • Garam Masala  –   ½ tsp
  • Water –  2 glasses
  • Coriander Leaves  – Few (finely chopped)

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Method:

For Kofta:

  1. In a bowl take grated ghiya, add besan, red chilli powder, ajwain, malai and salt. Mix them well.
  2. Make lemon sized balls and keep them aside.
  3. Heat oil in a non stick pan for deep frying. Fry the balls in the hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
  4. Drain with good quality tissue paper and keep it aside.

For Gravy:

  1. Heat oil in a non stick pan and add cumin seeds. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add two glasses of water. Bring it to boil.
  7. Add Koftas to the gravy. Let it cook on high flame for another five minutes.
  8. Garnish with fresh chopped coriander leaves.

Ghiya ke Kofte is ready!! 🙂 It goes very well with Indian breads such as roti, plain paratha or stuffed paratha and curd.

This recipe can also be served with Plain Rice or Jeera Rice.

Enjoy Eating!!Nancy 🙂