Muthia is the dumpling of the Louki/Gardhudhi/Sorekayi/Bottle gourd, whatever applies ! Louki again has a lot of medicinal value and not that popular a vegetable. We prepare burfi and halwa and even bottle gourd peel curry which I put up before. What I am putting up here is a Gujrathi dish, a little time consuming sure but a tasty dish just like the dhokla. These dumplings can be steamed, frozen and can be seasoned and served for parties as well. Here it is:
What you need to have:
1. Grated Bottlegourd – 2 cups
2. Semolina – 1/4 cup
3. Wheat atta – 1 cup
4. Chick peas atta – 1/4 cup
5. Green chillies – 1
6. Ginger – 1/2 ” piece
7. Sugar – 1 Teaspoon
8. Cooking oil – 2 Tablespoon
9. Eno fruit salt – `1/2 Teaspoon(for each bowl of steaming)
10. Curds – 1 Tablespoon
11. Salt – As per taste
Fresh Bottle gourd
Ingredients of Muthia
What you do with what you have:
1. Peal and grate bottle gourd. Wash and chop green chillis and also peel and chop ginger fine and keep aside separately.
2. Sieve both the atta and the chick peas atta together in the atta sieve and stir in the sujee as well. Add sugar and salt to it.
Atta, chickpeas atta and sujee mix
2. Squeeze out water from grated gourd and keep aside. Add sujee-atta mix from step 2 to it. Add 2 tablespoons of curds, also mix chopped ginger, green chillies, 2 tablespoons of raw oil from step 1 to it. Check for the consistency and add squeezed out water from the gourd to it slowly in steps and bring it to the consistency shown below.
Muthia dough mix(before adding Eno fruit salt)
3. Place a broad based vessel with required quantity of water in it and bring it to boil. Once it starts boiling, just divide the muthia dough into two different bowls and add Eno fruit salt to it mix well and place it in the boiling bowl. Close it with a lid covered with a clean cloth as shown in the image below so that the steam will not drop back on to the cooked muthia and it is done in 3-4 minutes. One can even steam it in the cooker. Just insert a toothpick/knife to know if it is cooked. If it comes out clean with the dough sticking to it ( like the Idlis ) then it is done.
Muthia dough mix (on adding Eno fruit salt)
Muthia dumpling being steamed
4. Steamed Muthia is as below. Cut it on cooling. Season it.
Steamed Muthia being cut on cooling
Ingredients of seasoning:
1. Mustard seeds – 1 Teaspoon
2. Cumin seeds – 1 Teaspoon
3. Asafoetida powder – 1/2 Teaspoon
4. Turmeric powder – 1 Teaspoon
5. Sesame seeds – 1 Teaspoon
6. Red chilli pieces – A few
7. Curry leaves – 2-3 Strands
8. Fresh grated coconut – a handful (for garnishing)
9. Chopped coriander leaves – a handful (for garnishing)
Ingredients of seasoning & garnishing
5. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputters add cumin seeds, asafoetida powder, sesame seeds to it one after the other. Add red chilli pieces and curry leaves.
Seasoning in progress
6. Now add cool, sliced muthia from step 5 to it and stir in well.
Muthia being seasoned
7. Garnish it with chopped coriander leaves/cilantro and fresh grated coconut.
Garnished with coriander leaves and fresh grated coconut
8. Enjoy with Coriander leaves/Cilantro chutney and tomato sauce.
Muthia with Tomato sauce and Corriander leaves/Cilantro chutney
How long it takes: 60 minutes
Number of servings: 4-5
Good to remember: The consistency of the dough should not be too thin but a little medium (it should not fall from the serving spoon too easily). Adding squeezed out water is a must to adjust the consistency. Always add eno fruit salt just before one keeps the bowl for steaming. It should be done steaming in not more than 5 minutes. In fact, this is evidence that the dough is set to the proper conasistency.