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 :)

Ingredients:
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

Instructions:
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!