Doodhi Na Muthiya Dhokla Recipe: Healthy Gujarati Steamed Snack with Bottle Gourd
Indulge in the flavorful, light, and healthy Gujarati snack with this Doodhi Na Muthiya Dhokla recipe. A perfect blend of bottle gourd (doodhi), whole wheat flour, and aromatic spices, this dish is a delightful and nutritious option for breakfast, snacks, or a light meal.
Cuisine: Gujarati
Course: Snack
Diet: Vegetarian
Introduction
Doodhi Na Muthiya Dhokla is a healthy and savory steamed snack that is popular in Gujarati cuisine. It combines the mild sweetness and moisture of bottle gourd (doodhi) with the comforting, soft texture of dhokla and the distinct, spicy flavors of traditional muthiya. The steamed dough is flavored with a blend of spices like turmeric, red chili powder, and ginger, and it’s enhanced by a tempering of mustard seeds, sesame seeds, and curry leaves. This recipe not only satisfies your cravings but also provides a healthy, fiber-rich treat, perfect for any time of the day.
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), peeled and grated | 2 cups (about 1/2 of a large bottle gourd) |
| Whole wheat flour | 1/2 cup |
| Gram flour (besan) | 1/2 cup |
| Sooji (semolina / rava) | 1/2 cup |
| Ginger, grated | 1 inch piece (approximately 1 tbsp) |
| Coriander (dhania) leaves, finely chopped | 2 sprigs |
| Lemon juice | 1 tbsp |
| Baking soda or fruit salt (Enos) | 1/4 tsp |
| Asafoetida (hing) | 1/4 tsp |
| Sugar | 2 tsp |
| Red chili powder | 1/2 tsp |
| Turmeric powder (haldi) | 1 tsp |
| Oil | 1 tbsp |
| Salt | to taste |
For the Seasoning:
| Ingredient | Quantity |
|---|---|
| Oil | 2 tbsp |
| Mustard seeds (rai / kadugu) | 1 tsp |
| Sesame seeds (til seeds) | 1 tbsp |
| Asafoetida (hing) | 1/4 tsp |
| Curry leaves, finely chopped | 5 sprigs |
| Coriander (dhania) leaves, chopped for garnish | 6 sprigs |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Instructions:
Step 1: Prepare the Bottle Gourd
- Peel the bottle gourd and grate it using a fine grater. You should end up with about 2 cups of grated bottle gourd.
- Place the grated bottle gourd in a clean cloth or your hands and squeeze out any excess water. This liquid can be reserved for use in dals, rice, or even as a refreshing juice with a pinch of salt.
Step 2: Prepare the Muthiya Dough
- In a large mixing bowl, combine the squeezed bottle gourd, whole wheat flour, gram flour, semolina, grated ginger, finely chopped coriander leaves, sugar, red chili powder, turmeric powder, baking soda (or fruit salt), oil, and salt.
- Mix everything well and knead into a firm, pliable dough. Be sure not to add any water, as the bottle gourd will release moisture, which should be sufficient to bind the dough.
Step 3: Shape the Muthiyas
- Apply a little oil to your palms and divide the dough into 4 equal portions.
- Roll each portion into a cylindrical shape, similar to a log. You can shape them into small 1-inch cylindrical pieces if preferred, or keep them in larger rolls.
- Lightly grease your steamer plate or idli plates, and place the rolls on it, ensuring they are not touching each other.
Step 4: Steam the Muthiyas
- In a steamer or a large pot with a lid, bring water to a boil. Once boiling, carefully place the idli plates or steamer plate with the shaped rolls inside.
- Cover and steam on high heat for about 15 to 20 minutes, or until the muthiyas are firm and cooked through. You can check for doneness by inserting a toothpick into the center of a roll—it should come out clean.
- Once done, turn off the heat and let the muthiyas cool down for a few minutes. This will help them firm up, making them easier to slice.
Step 5: Slice the Muthiyas
- After cooling for a few minutes, slice the muthiyas into 1-inch rounds using a sharp knife.
- Set the sliced muthiyas aside while you prepare the seasoning.
Step 6: Prepare the Seasoning
- In a large pan, heat 2 tablespoons of oil over medium heat.
- Add mustard seeds and sesame seeds to the hot oil. Allow them to crackle and pop for a few seconds.
- Add the curry leaves and asafoetida to the pan and sauté for another 30 seconds until fragrant.
Step 7: Combine the Muthiyas with the Seasoning
- Add the sliced muthiyas into the pan with the seasoning. Gently toss them to coat evenly with the tempering.
- Stir fry the muthiyas for 2-3 minutes, allowing them to absorb the flavors of the seasoning.
Step 8: Garnish and Serve
- Turn off the heat and transfer the seasoned muthiyas to a serving platter.
- Garnish with freshly chopped coriander leaves.
- Serve warm with green chutney and a cup of masala chai for an authentic Gujarati snack experience!
Tips & Variations:
- Texture: You can adjust the consistency of the dough by adding a little more flour or semolina if it feels too wet or sticky.
- Spices: Customize the spices according to your taste. You can add a pinch of garam masala or chat masala for added flavor.
- No Steamer? If you don’t have a traditional steamer, you can use a large pot with a lid and a steaming rack, or even a pressure cooker without the weight. Just make sure there is enough water to generate steam.
- Storage: Doodhi Na Muthiya can be stored in an airtight container for up to two days. Reheat in a steamer or microwave before serving.
Why You’ll Love Doodhi Na Muthiya Dhokla:
- Healthy & Nutritious: Packed with the goodness of bottle gourd, this recipe is low in calories and high in fiber. It’s a great option for those seeking a healthy snack or light meal.
- Versatile: Perfect for breakfast, snacks, or even a light dinner. You can enjoy it as a standalone dish or pair it with chutneys and tea for an authentic Gujarati experience.
- Easy to Make: The recipe is simple and requires only basic ingredients, most of which are pantry staples. With a little patience, you can enjoy a homemade, flavorful snack in just under an hour!
Enjoy the wholesome taste of Gujarat with this delightful Doodhi Na Muthiya Dhokla recipe!
