Doodhi Muthia is a healthy snack that is derived from Gujrati cuisine. The name Muthia is derived from the way it is made, from the ‘gripping’ action of the hand. It resembles sausage, but is a vegan dish. It is made up of chickpea flour, methi (fenugreek), salt, turmeric, chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a staple of Gujaratis and is commenly found is every corner of the state.
Muthia can be made with various vegetables like Bottle gourd, cabbage, carrot etc. Out of many recipes Karela/Bitter gourd muthia is my all time favorite. Karela Muthia is a steamed and shallow fried snack that comes from Gujarati Cuisine. Gluten free and diabetic friendly , rich in carbohydrates and less in fat, healthy munching snack that can be enjoyed as an appetizer or even cooked in a curry. Grated bitter gourd, mixed with gluten free flours and Indian spices is mixed to make a dough which is later steamed and cut into pieces. The pieces are later tempered and served with tangy tamarind sauce. Karela Muthia is ot just healthy but is also very nutritious and a perfect snack option for fussy kids.
How to make Doodhi Muthia ?
In a large mixing bowl add wheat flour, besan, grated doodhi, salt, sugar, oil, cumin powder, turmeric, coriander powder, garam masala and make a smooth dough. Grease a pan that you prefer to put in the steamer. Divide the dough into equal portions and shape them to thick sausages. Place them on the greased plate and steam for 20-25 mins or until the dough sausage are firm. Turn off the gas and transfer the greased plate on your kitchen counter. Let them cool down completely. Once cool, cut them into thin slices and keep aside. For tempering, heat oil in a non stick wide base pan and add mustard seeds, dry red chili, curry leaves, sesame and let them splutter. Now add the muthia pieces and toss them all such that the tempering gets nicely coated. Let them cook for 3-4 mins until you see crispy brown edges. Turn off the gas and serve your doodhi muthias hot with your favorite chutney.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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- 2 cups Wheat flour
- 1 cup Besan Gram Flour
- 1 cup Grated Doodhi/ Bottle gourd
- 1/2 tsp Haldi/ Turmeric powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Sodium bi carbonate ( baking soda)
- 1 tbsp Oil
- salt to taste
- 1/2 tsp sugar
- 2-3 tbsp Oil
- 1 tsp Mustard seeds
- 2-3 tsp White Sesame seeds
- 2 Dry red chilies
- 1 sprig curry leaves
Ingredients
For tempering :
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- In a large mixing bowl add all ingredients mentioned above and make a smooth dough.
- Grease a pan that you prefer to put in the steamer.
- Divide the dough into equal portions and shape them to thick sausages.
- Place them on the greased plate and steam for 20-25 mins or until the dough sausage are firm.
- Turn off the gas and transfer the greased plate on your kitchen counter. Let them cool down completely.
- Once cool, cut them into thin slices and keep aside.
- For tempering, heat oil in a non stick wide base pan and add the ingredients mentioned and let them splutter.
- Now add the muthia pieces and toss them all such that the tempering gets nicely coated.
- Let them cook for 3-4 mins until you see crispy brown edges.
- Turn off the gas and serve your doodhi muthias hot with your favorite chutney.
Avoid using sugar for diabetic patients. If you like this easy, healthy snack recipe from Gujrat, India, then try making at home and share your experience with me in comments below. For more interesting recipes, sign up our news letter and get all latest updates directly in your mail box.
Love : Shaheen
