Q. Is dudhi muthiya healthy to eat?

Yes. Dudhi muthiya is generally considered a healthy snack because it is steamed and combines bottle gourd with whole-grain flours, gram flour, and spices for added fibre.

Q. Is lauki high in iron?

Lauki, dudhi or bottle gourd does contain iron, but not a lot of it. If you are looking to add more iron-rich foods to your diet, you should try khapli atta dudhi muthiya, as khapli flour also contains iron.

Q. What are the ingredients in muthiya?

Dudhi muthiya typically contains grated bottle gourd, whole wheat flour, besan, spices, ginger, green chilli, coriander, lemon juice, sesame seeds, and a light tempering of mustard seeds.

Q. How do you keep muthiya from being dry?

Use the moisture released by grated bottle gourd to make a soft dough, avoid excess flour, and steam only until cooked to keep muthiya tender.

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Recipes

Khapli Atta Dudhi Muthiya

Indian

Intermediate

Appetizer

Written by

Neelanjana Mondal

Copy Writer

Khapli Atta Dudhi Muthiya
Recipe: A Wholesome Gujarati Steamed Snack

Name: ~Khapli Atta Dudhi Muthiya~ Recipe: A Wholesome Gujarati Steamed Snack
Total time: 70 min
Yield: 1
Cuisine: Indian
Ingredients: 1½ cups Aashirvaad Chakki Khapli Atta (For the khapli atta dough); ¼ cup Semolina (rava), fine; ¼ cup Besan (gram flour); ¼ teaspoon Turmeric powder; ¾ teaspoon Kashmiri red chilli powder; ½ teaspoon Coriander powder; ¼ teaspoon Cumin powder; ½ teaspoon Garam masala; ¼ teaspoon Ajwain (carom seeds); ½ teaspoon Fennel seeds; 1 tablespoon Sugar; a pinch Hing (asafoetida); ½ teaspoon Salt; 2 cups Bottle gourd (lauki), grated; ½ teaspoon Ginger paste; 1 Green chilli, finely chopped; 2 tablespoons Coriander leaves, chopped; 1 tablespoon Curd; 1 tablespoon Oil; 2 tablespoons Oil (For the tempering); 1 teaspoon Mustard seeds; 2 teaspoons Sesame seeds; a pinch Hing (asafoetida); a few Curry leaves; 2 tablespoons Coconut, grated; 2 tablespoons Coriander leaves, chopped

70 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Give a nutrient boost to your evening snacks starting with this Gujarati recipe of dudhi muthiya, with khapli atta. This particular steamed evening snack is made with Aashirvaad Chakki Khapli Atta, grated dudhi, lauki or bottle gourd, semolina, besan, and a mix of the usual spices from Gujarat’s spice box. All of these are mixed into a dough that is rolled, steamed, and pan-fried until the muthiyas develop a crispy surface. Because khapli atta has lower gluten elasticity and absorbs more liquid than regular wheat flour, the dough needs a bit more attention while kneading. With khapli atta, it helps to squeeze the lauki into the mixture rather than draining its juices away, and to add a spoon of extra curd if the dough still feels dry and won't retain its ball shape. Make sure to also rest the dough for a full fifteen minutes before shaping, to get the right texture. More fibre means a greater likelihood of browning, when using khapli atta, faster than the typical ingredients of the dudhi muthiya recipe might call for. So watch out for that during the step where the steamed muthiya is sliced and added to the mustard-sesame tempering. The muthiya recipe is finished with coconut and fresh coriander, and this khapli wheat version of dudhi muthiya makes a filling teatime snack or a light side dish.

Ingredients

UNITSIngredients

1½ cupsAashirvaad Chakki Khapli Atta (For the khapli atta dough)

¼ cupSemolina (rava), fine

¼ cupBesan (gram flour)

¼ teaspoonTurmeric powder

¾ teaspoonKashmiri red chilli powder

½ teaspoonCoriander powder

¼ teaspoonCumin powder

½ teaspoonGaram masala

¼ teaspoonAjwain (carom seeds)

½ teaspoonFennel seeds

1 tablespoonSugar

a pinchHing (asafoetida)

½ teaspoonSalt

2 cupsBottle gourd (lauki), grated

½ teaspoonGinger paste

1Green chilli, finely chopped

2 tablespoonsCoriander leaves, chopped

1 tablespoonCurd

1 tablespoonOil

2 tablespoonsOil (For the tempering)

1 teaspoonMustard seeds

2 teaspoonsSesame seeds

a pinchHing (asafoetida)

a fewCurry leaves

2 tablespoonsCoconut, grated

2 tablespoons Coriander leaves, chopped