Saturday, 30 June 2012

Revealing the secret with Dudhi na Muthiya - Steamed Bottle Gourd fist cakes- Reposted

Made n Enjoyed
Hello readers,
For me any type of muthiya and hot cup of masala tea is a welcome treat any time of the day ! for us this perfect spicy snack is always very satisfying..! what more can you ask for in life when you have the sun shining, one mug of tea, one bowl dudhi na muthiya and  a book to read..sitting on your hammock...ahhhh bliss...hang on a sec guys..I am dreaming here, still there is no sunshine for us :(



Today I will reveal the secret of how to make dudhi na muthiya which are moist and fluffy inside and golden crispy texture outside . Past so many years I have tried so many different ingredients to make dudhi na muthiya. Not saying they were not tasty enough, but some how I felt that I can make a better attempt.



At times I have added geen chillies, pickle oil also few different flours were used.
Few years back while I was making the dudhi na muthiya, I spotted Achaar Masala bottle ( Pickle Masala ) and I thought instead of pickle oil, I'll add achaar masala and regular oil. I had a result what I wanted...it had the desired result ! they just melt in your mouth..





You will need:- fist cakes ( muthiya
  • 250 g dudhi grated ( bottle gourd )
  • 250 g whole wheat flour or chapatti atta ( I use wholemeal flour, which is very healthy and coarse )
  • 50 g Dhokla flour ( if you don't have use ground rice and gram flour )
  • 25 g semolina
  • 100 ml oil
  • salt to taste
  • 1 tsp carom seeds
  • 2-3 tbsp sugar
  • 1 tsp ground turmeric
  • 1 tsp dry mango powder
  • 1 tsp red chilli powder
  • 1 tsp kasoori methi
  • 1/4 tsp garam masala
  • 1 tsp ground cumin and coriander
  • 1-2 tsp achaar masala
  • 1 tsp Desiccated coconut
  • 1/2 tsp bicarbonate of soda

You will need for tempering
  • 3-4 tbsp oil
  • 1 tsp mustard seeds ( I use more than that )
  • pinch of hing ( asafoetida )
  • 1 tbsp sesame seeds

Method:-
Place all the ingredients of muthiya in a big bowl.
Mix very well to make a dough. Do not need any water as dudhi releases its natural water.
Apply a little oil on your hands and divide the mixture into 2-3 parts. Then pressing in your fists into cylindrical shapes and place in a steamer.
Whichever method you prefer. Insert a knife after 20-30 mins and see that it comes out clean, meaning its cooked.
Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat more oil for tampering and add 1 tsp mustard seeds, Sesame seeds and asafoetida. When they start spluttering add steamed muthiya pieces and saute them for few minutes or until they get slightly golden brown.
Ready to serve.
Enjoy with Tea or any type of chutney or dip.

You can serve as a breakfast too, if you get chance do try this snack over the weekend.
Have a great long weekend.

Linking this tasty and yummy snack to my own event Know your Flours - Whole Wheat Flour





11 comments:

  1. wow, that looks so delicious. I have recently starting eating muthia and absolutely love them, though I am yet to try them at home.

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  2. Absolutely divine muthiyas..perfect with masala chai..

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  3. totally tempting. adding pickle masala is a nice touch!

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  4. Its new to me...Sounds delicious.

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  5. Yummy and healthy recipe.. looks too good dear.. Awesome presentation too !!
    Indian Cuisine

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  6. thanks for revealing the secrets of perfect muthia. Adding pickle masala is a nice idea

    Deepa
    Hamaree Rasoi

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  7. Delicious and soft muthiya's...nice tip of adding achar masala in muthiya.thanks for sharing

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  8. You too read The Secret! I absolutely love it.Not in such good shape now due to frequent handling.:D

    Sorry I was so exicted seeing the book muthiyas are delicious.will make it tomorrow. Love the pickle masala idea.

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  9. Muthia look delicious adding achar masala is very different , I will have to try it.

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  10. Just mouthwatering...would love to have some!

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  11. I am craving these ... the achar masala does give it a twist!

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