Gujarati Dudhi Muthiya - How to make Gujarati Steamed Dumplings
Super tender vegetable and rice dumplings, first steamed and then sautéed with crackled mustard seeds, sesame seeds and curry leaves. These Gujarati muthiyas are my family's favourite way of using up leftover cooked rice and veggies.
Steamer or large pan fitted with a steaming tray and lid
For the muthiya:
1dudhi/lauki (bottlegourd)grated (about 400g)
1large oniongrated (about 250g)
3large cloves garlicminced
1large carrotgrated (about 100g)
300gcooked ricecold (any rice or khichdi is fine)
250gchickpea flour (besan)
150gwholewheat flourchapati atta works well
2 ½tbspcoarse semolina
2 ½tspsaltor to taste
¼tspbicarbonate of soda
50mloil (any flavourless)plus more for greasing the steamer trays and your hands
To temper the muthiya:
60gtbsp 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.
Dudhi Na Muthiya can be kept in an airtight container in the fridge for up to three days. Alternatively, freeze in a freezer-safe container for up to 3 months. Ensure the muthiya are cool before freezing or storing in the fridge.