Tuesday, March 15, 2011

Dhoodhi Muthiya (Bottle Gourd Steamed Pan Fried Dumplings)

As my reader you must be aware of my obsession with Gujju culture and cuisine. You can find one meal Gujju dishes such as Vagharela Bhaat, Dal Dhokli; snacks like Khaman Dhokla and Lentils like Gujarati Dahl on my blog. This post comes as an addition to the series of the Gujju cookery that I have been upto.

Since one of my readers requested me to post a snack recipe, I thought why not  post a Gujju snack from my very first (purchased) cook book? Muthiya is nothing but steamed dumplings made of vegetables and 3 different kinds of flour mixed with traditional Indian spices. Seasoned with sesame seeds and asafoetida, this dish pampers your palate and satiates your starvation. Muthiya was known to be a popular Gujarati tea time snack but today it has slowly and steadily transcended the borders of western India to make it a dish that everyone embraces. Weight watchers or flavour finders, all  enjoy this dish alike. Take my word for it :)

1. 2 cups shredded white bottle gourd/pumpkin (dhoodhi/lauki/gheeya), the water strained from the vegetable.
2. 1 cup shredded onion.
3. 2 tsp ginger-chili, shredded.
4. 1 tsp cumin seeds (jeera)
5. 1 tsp fennel seeds (Sauf)
6. 1 tsp turmeric powder
7. Salt to taste
8. 2 tsp sugar
9. 2 cups whole wheat
10. 1 cup besan (chickpea flour)
11. 3/4 cup suji (semolina)
12. .5 tsp baking soda
13. 1 tsp garam masala
14. 6-8 tsp oil.
15. Rai or mustard seeds, 1 tsp
16. Til or sesame seeds, 1 tsp
17. Chopped coriander leaves, 1 cup
18. 1 tsp heeng
19. 2 tsp lemon juice

1. Mix the pumpkin, onion, chickpea flour, semolina, wheat flour, 4 tsp of oil, cumin and fennel seeds, .5 tsp heeng, lemon juice, turmeric powder, salt, sugar, baking soda, garam masala and make a dough with the pumpkin water.
2. Oil your hands and make cylinderical threads of the dough and place on a steamer. Steam on medium heat for 30 mins or until a toothpick comes out clean.
3. Let it cool. Then chop into 1.5 or bite inch pieces. Set aside.
4. In a wok, heat 4-5 tsp oil and add mustard seeds and let it crackle.
5. Add sesame seeds and .5 tsp heeng.
6. Add the chopped bite size pieces of the dumpling and cook until they turn brown.
7 Garnish with freshly chopped coriander leaves.

Serve warm with chilled Dhania ki Chutney

Need more proof that I am no more a rookie in Gujju cooking? :-) You'll get it!


chef and her kitchen said...

I made it once n liked it...even I love gujrati cooking..developed a taste for it after coming 2 bombay..which book is it?
seems interesting

Priyanka Agrawal said...

hey prathu (my guru maiyaa) :D
it is tarla dalal's complete gujju cookbook. i still have sos many of ur recipes to try. one is lined up for the coming weekend. u can publish a book of urself and i mena it!!!

TNL said...

Muthiyas are a fav. of mine...especially dudhi. They turn out so soft! thanks for the visit on my blog.

the spice who loved me

Torviewtoronto said...

flavourful combination looks delicous

Priyanka said...

Thanks for the comment on my blog girl. Love your blog, you have a great collection of recipes. Gujju food=YUM!

Cannot wait to read more!

Priyanka Agrawal said...

@trutpti?: thanks for coming by and do keep visiting. i am always on ur blog looking for learning more abt gujju cuisine. :)

@torview: thanks! i come by ur blog everyday now :)

@priyanka: thanks! u can find food fanatic on fb, subscribe, and follow me here on blogger. tht way u will be updated with my posts.
btw i almost thought i commented on my own blog when i saw ur name lol
u have a nice blog urself. :)

Nazarina A said...

Hi long time no hear!

I am in lust after these dumplings! I so want that cookbook!
Sure I shall contribute towards your garnishing event!I shall e-mail you with my particulars!

Priyanka Agrawal said...

heyyy naz!! so good to see u here again@ ya long time.keep in touch! looking fwd to ur email. and the cookbook is frm tarla dalal

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