📝 About This Recipe
A cornerstone of Gujarati home cooking, Muthia are savory, spiced dumplings that derive their name from the 'muthi' or fist-shape used to form them. These nutrient-dense morsels combine grated bottle gourd with a blend of flours and aromatic spices, resulting in a texture that is soft on the inside yet beautifully tempered and crisp on the outside. They are the perfect embodiment of the Indian 'farsan' tradition—balancing sweet, spicy, and tangy notes in every bite.
🥗 Ingredients
The Dumpling Base
- 2 cups Bottle Gourd (Dudhi/Lauki) (peeled and finely grated)
- 1 cup Whole Wheat Flour (Atta) (coarse variety preferred)
- 1/2 cup Gram Flour (Besan) (sifted)
- 1/4 cup Semolina (Sooji) (provides a nice bite)
Aromatics & Seasoning
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1 teaspoon Coriander-Cumin Powder
- 1 tablespoon Sugar (essential for authentic flavor profile)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Oil (for the dough)
- 1/4 teaspoon Baking Soda (ensures fluffiness)
- 1 teaspoon Salt (or to taste)
The Tempering (Vaghar)
- 2 tablespoons Oil (peanut or vegetable oil)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Sesame Seeds (Til) (adds a nutty crunch)
- 1/4 teaspoon Asafoetida (Hing)
- 8-10 pieces Curry Leaves (torn for fragrance)
Garnish
- 1/4 cup Fresh Coriander (finely chopped)
- 1 tablespoon Grated Coconut (optional, for garnish)
👨🍳 Instructions
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1
Grate the bottle gourd into a large mixing bowl. Do not squeeze out the water, as this moisture is what binds the flour.
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2
Add the ginger-green chili paste, turmeric, red chili powder, coriander-cumin powder, sugar, lemon juice, salt, and 2 tablespoons of oil to the grated gourd.
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3
Mix these well until the gourd begins to release more of its juices.
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4
Gradually add the whole wheat flour, gram flour, and semolina along with the baking soda. Mix gently to form a soft, slightly sticky dough.
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5
If the dough is too wet, add a little more wheat flour; if too dry, add a teaspoon of yogurt or water, but be careful not to overwork it.
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6
Grease your palms with oil and divide the dough into 4-5 equal portions. Shape each portion into a long, cylindrical log about 1 inch in diameter.
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7
Prepare a steamer by boiling water in the base. Grease the steamer plate with oil and arrange the logs on it, leaving space between them as they will expand.
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8
Steam the logs on medium-high heat for 20-25 minutes. To check for doneness, insert a toothpick; it should come out clean.
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9
Remove the steamer plate and let the logs cool completely. This is crucial—if you cut them while hot, they will crumble.
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10
Once cooled, slice the logs into 1/2-inch thick rounds.
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11
Heat 2 tablespoons of oil in a wide non-stick pan. Add mustard seeds and cumin seeds; let them crackle.
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12
Add the sesame seeds, asafoetida, and curry leaves. When the sesame seeds turn golden, add the sliced muthia pieces.
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13
Sauté the muthia on medium heat for 4-5 minutes, tossing gently, until the edges become slightly crisp and golden brown.
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14
Turn off the heat and garnish generously with chopped coriander and optional grated coconut.
💡 Chef's Tips
The water content in bottle gourd varies; always add the flour gradually to maintain the right dough consistency. For a healthier twist, you can replace the bottle gourd with grated carrots, spinach, or fenugreek leaves (Methi). Letting the steamed logs cool completely is the secret to getting clean, round slices without breakage. To make them extra crispy, sauté them in the tempering for a few extra minutes on low flame. If the dough feels too sticky to handle, grease your hands frequently with oil rather than adding too much dry flour.
🍽️ Serving Suggestions
Serve hot with a side of spicy Garlic Chutney or sweet-and-sour Tamarind Chutney. Pairs perfectly with a steaming cup of Masala Chai for an authentic afternoon snack experience. Serve as a side dish with a traditional Gujarati meal of Kadhi (yogurt curry) and steamed rice. Can be packed in tiffin boxes as they taste delicious even at room temperature. Dip them in a bowl of fresh, sweetened yogurt for a cooling contrast to the spices.