Khapli Atta Dudhi Muthiya

Recipe: A Wholesome Gujarati Steamed Snack

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.