The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers.
What are Gujarati Dudhi Muthiya?
Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. The dumplings are then formed into log-shapes and gently steamed to lock in plenty of flavour and moisture. Once cooled, the cooked muthiya are quickly sautéed with sesame seeds and curry leaves to add that final dimension of flavour and a gorgeously crisp, golden texture.
How to serve Gujarati Dudhi Muthiya
These spicy dumplings are delicious at any time of the day, but for me, they’ll always be a breakfast favourite. You can also enjoy them for lunch or a tea-time snack. I know a handful of people who prefer them straight from the steamer without sautéing them first – perhaps a consequence of impatience over preference.
My favourite way of enjoying muthiya is with a steaming cuppa sweet masala chai and absolutely nothing else.
What flours are needed for making Gujarati Dudhi Muthiya?
There are a number of different flours you can use for making these steamed dumplings. I use a combination of chickpea flour, wholewheat flour and semolina. You could also add millet flour to these.
Why do you add semolina?
I add coarse semolina to these steamed dumplings as it gives them a softer texture in the middle and once they’re sautéed, a crispier exterior.
What if I can’t find dudhi?
Don’t have bottlegourd? Muthiya taste just as good when they’re made with courgettes, cabbage, carrots, peas, or even fresh spinach. Use your imagination and don’t be afraid to play with your food.
What type of rice should I use?
Any rice is fine to use for these. I used leftover jasmine rice for my batch today because it’s what I had in the fridge. The most important thing is that it’s cooked and cold. Basmati rice and khichdi are also popular additions to this dish.
Watch me make Gujarati Dudhi Muthiya
- Steamer or large pan fitted with a steaming tray and lid
For the muthiya:
- 1 dudhi/lauki (bottlegourd) grated (about 400g)
- 1 large onion grated (about 250g)
- 3 large cloves garlic minced
- 1 large carrot grated (about 100g)
- 300 g cooked rice cold (any rice or khichdi is fine)
- 250 g chickpea flour (besan)
- 150 g wholewheat flour chapati atta works well
- 2 ½ tbsp coarse semolina
- 2 tsp chilli powder
- 2 ½ tsp salt or to taste
- 1 tsp turmeric
- 2 ½ tsp sugar
- 1 lemon juice only
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 50 ml oil (any flavourless) plus more for greasing the steamer trays and your hands
To temper the muthiya:
- 2 tbsp oil
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- 10 curry leaves
- 1 tsp asafoetida
- 2 tsp kasoori methi optional
- 100 ml water
- 60 g tbsp chopped coriander to garnish
- In a large mixing bowl, combine the flours, semolina, chilli, turmeric, salt, sugar, baking powder and baking soda. Add the dudhi, onions, carrots and garlic. Use clean hands to squeeze the vegetables to encourage them to release water. Keep squeezing until the mixture becomes dough-like in consistency. Do not add water as the vegetables will release plenty as you mix. Add the lemon juice and oil and combine well.
- One by one, roll into logs (you may want to grease your hands with oil first). Each log should be about 4cm in diameter. Place them onto greased trays that fit inside a steamer or large steaming pot. Leave room around each one as they will inflate slightly. You may need to do them in 2-3 batches if your steamer is small.
- Place a lid on and cook over a high heat for 20 minutes or until a skewer inserted into the middle of one comes out clean. Remove the basket from the steamer and allow to cool completely.
- Remove the muthiya from the steaming basket and allow to cool. Cut each log into 2cm pieces. Set aside.
To temper the muthiya:
- In a large non-stick pan, heat the oil and add the mustard seeds. Wait for them to pop, then add the sesame seeds, curry leaves, kasoori methi and asafoetida. Remove from the heat and allow to cool slightly. Add the water and the muthiya and sauté on a high heat for 15 minutes or so, turning every so often. Be gentle as too much tossing or stirring will cause them to break. When golden, remove from the heat and garnish with chopped coriander. Serve hot with chai and/or plain yoghurt and your favourite pickle.