Dudhi Muthiya
Dudhi muthiya is a Gujarati steamed bread with grated opo squash that is sliced and pan-fried.
Servings: 8
Calories: 204kcal
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.
Video
Nutrition
Calories: 204kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 514mg | Potassium: 385mg | Fiber: 4g | Sugar: 6g | Vitamin A: 98IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 2mg