Dudhi muthiya is a steamed bread with grated opo squash that is sliced and pan-fried. It is a traditional and much-loved Gujarati farsan (savory snack). This has been a staple food in my home for generations.
Make this recipe because it is:
- Gluten-free (be sure to use gluten-free hing)
- Vegetarian
- A tasty snack
Ingredients
Dudhi – lauki / bottle gourd / opo squash – one of the most popular vegetables in many parts of India, particularly in Gujarati food.
Dal chokha no lot – lentils and rice flour – buy it as “handvo flour” or make your own.
Baking soda – I tested this recipe with and without baking soda. While baking soda is not necessary, it does create a slightly better texture. The baking soda makes for a softer and fluffier muthiya without impacting the flavor.
Ginger and Garlic – use two teaspoons of ginger-garlic paste instead if you have it.
Chili
Jaggery – sweetness is an important part of the Gujarati flavor profile, jaggery is the traditional sweetener for muthiya, but you can use sugar if you’d prefer.
Serving
Dudhi muthiya is a popular Gujarati farsan. My Grandmother often served it as the main dish of a family meal, but my mother has always served it as a snack. She would often offer it to guests to accompany afternoon cha, alongside other snacks like chevro, methi na gota, or khandvi.
Variations
- Make it with chapati flour or besan in place of dal chokha no lot. The quantity of flour does not change.
- Add some fresh or dried methi if you like to give it a more savory flavor.
- Many people add dhana jeeru, garam masala, and red chili powder. My family has always kept it simple. It has lots of flavor as it is.
Refrigerating
Fully prepared dudhi muthiya will keep in the refrigerator for up to 4 days.
Even better, refrigerate the uncooked logs for up to 4 days. On the day you want to serve them, cut your refrigerated log and pan-fry. It helps to add 2-3 tablespoons of water to your vaghar to compensate for some of the moisture lost in the refrigerator.
You can also freeze dudhi muthiya, either prepared or as logs. The fully cooked ones will tend to fall apart after defrosting but will still taste good.
Defrost the logs by setting them in the refrigerator overnight. Slice and pan-fry as instructed above, with a little bit of water. If defrosting is prepared, muthiya can be defrosted by being pan-fried or in the microwave with water.
Recipe
Dudhi Muthiya
Ingredients
- 3 cups grated dudhi opo squash, remove any seeds
- 2 ¼ cups dal chokha no lot handvo flour
- 1-2 green chilies
- 1 inch piece of ginger
- 2 cloves garlic
- ½ tsp turmeric powder
- 1 Tbsp lemon juice
- 1 Tbsp jaggery
- ¼ tsp hing asafoetida
- 1 ½ tsp salt or to taste
- ¼ tsp baking soda
- 1 Tbsp oil
- ¼ cup cilantro
Vaghar (Tadka)
- 2 Tbsp oil
- ¼ cup water
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
- 2 tsp sesame seeds
- 10-12 curry leaves
Instructions
- Make a paste by crushing in a mortar and pestle or grating ginger, garlic, and chili.
- In a large bowl, combine dudhi, ginger, chili, salt, turmeric, jaggery, lemon juice, hing (asafoetida), and oil. Mix well. Let sit for 5 minutes. The dudhi will release water as it rests.
- Add the handvo flour. Mix well.
- Grease a steamer tray. Divide the dough into 4 parts. Form logs with a 1 1/2 inch diameter with each part and set each log down the steamer tray.
- Steam the muthiya for 20-25 minutes. The muthiya are cooked when a knife can be inserted and comes out clean.
- Allow the muthiya to cool for 10 minutes. Then cut into 1/2 inch slices.
Vaghar
- Make a vaghar by heating oil in a small pan. Add mustard seeds, sesame seeds, fenugreek, curry leaves, and garlic.
- Add the muthiya to the vaghar. Cook until golden, flipping halfway to cook both sides.