Doodhi na Muthiya is a traditional Gujarati breakfast dish made with a combination of flours, bottle gourd and spices for a perfect breakfast or snack for any time that can be served as dinner as well.
I have previously made Lauki Nu Muthia with a different combination of flours and vegetables. So while searching for alphabet D in the A to Z Indian Breakfast Dishes, I came across Doda from Sindhi, Dal Ka Phara, Dhuska from Jharkhand, Doddak from Konkani, Dhoklas from Gujarat.
From the list of dishes shortlisted, I have prepared most of these dishes I have already covered and felt this Dudhi na Muthiya will be an apt choice.
Traditionally these steamed muthiyas are pan fried before steaming. That makes it very crispy and delicious. I still remember the last time I made this for breakfast and loved enjoying it.
Doodhi is Bottle Gourd is also called Lauki, Sorakaya in Telugu, Sorakay in Tamil. Muthiyas refers to the method of taking a fistful of the dough and cooking in that shape.
This time I made this for dinner and later had the leftover for my breakfast as well. While green chutney makes a wonderful side dish for this, we enjoyed it with Tomato Ketchup.
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Doodhi na Muthiya ~ A to Z Indian Breakfast Dishes
For the Muthiya:
2 cups Bottle Gourd / Doodhi /Lauki, peeled and grated
1/4 cup Wheat Flour
1/4 cup Gram Flour / Besan
1 tsp Sugar
1/4 cup Semolina / Sooji/ Rava
1/4 cup Curds / Yogurt
1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Cooking Oil
Salt to Taste
2 tbsp Cooking Oil
1 tsp Mustard Seeds
1 tbsp Sesame Seeds /Til, White
1/4 tsp Asafoetida / Hing
Hanful Curry Leaves
Handful Coriander Leaves
Wash and grate the bottle gourd and squeeze out excess water if it lets out.
Take all the ingredients listed for the Muthiyas and mix well.
There won’t be a need to add water as bottle gourd will have enough water to form a dough, if required add the extracted water.
Grease the steamer with oil and with a greased palm, divide the dough and place it in the steamer.
Steam for 15 to 20 minutes until the muthiyas get a shiny texture.
After the muthiys are steamed for 15 mins, turn off the heat and allow it cool a little. Slice each roll and arrange them on a platter.
For the seasoning, heat the oil in a small pan, add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and sauté on a medium flame for a few seconds.
You can add the sliced muthiyas to the pan and cook for few minutes or pour the seasoning over the Doodhi Na Muthiya.
Serve with Green Chutney or Tomato Ketchup.