Categories
snacks

(96) Dudhi na muthia.

Ingredients

  • 3 cup grated bottle guard (dudhi ni chhin).
  • 3 cup wheat coarse flour ( jada atta) if you want gluten free muthiya then instead of wheat use 2 cup coarse jowar or nachni or oat flour and 1 cup fine powder of same grain( helps in binding).
  • 3 tbsp. curd.
  • 3 tsp. salt.
  • 6 tsp. sugar.
  • 1 tsp. whole Cumin seeds.
  • 1½ tsp. Red chili powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp Coriander Cumin powder
  • ½ tsp.whole coriander seeds slightly crush in between 2 palms.
  • 1 tsp. ginger paste.
  • 1 tsp. green chili paste ( optional).
  • 1 tsp. black sesame seeds.
  • 5 tbsp. Sesame seeds oil.
  • 2 tbsp. finely chopped coriander leaves.

Ingredients for tempering

  • 2 tbsp. sesame seed oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp.white sesame seeds.
  • 10 Curry leaves.
  • 1 or 2 finely chopped green chilies ( optional)
  • 1 tbsp. finely chopped coriander leaves for garnishing.

Method

  1. Wash and peel dudhi.
  2. Grate dudhi .Marinate with salt, sugar, and Cumin seeds.
  3. Keep aside for 10 minutes.
  4. After 10 minutes you can see dudhi chhin is softened and have released water.
  5. Add all other ingredients except flour. Mix thoroughly all ingredients.
  6. Add flour and mix well .Knead into soft dough.
  7. Mostly water is not needed due to juicy dudhi having released more water after marination and curd also helps in binding dough. If at all water is required then add spoon by spoon for getting soft dough.
  8. Apply little oil on your both the palms . Take fistful dough and make long cylinder shape muthia with light pressure.
  9. Arrange muthiya in one layer only other wise it will form lump, in steamer for 30 minutes or in pressure cooker upto 3 whistles.
  10. Once pressure is released from the cooker, open the lid and wait for 10 minutes to cool down muthiya.
  11. Cut each muthiya into ½ inch dice. If you will cut hot muthiya then while cutting muthiya will break at every cut.
  12. Once all muthiya are ready. Heat oil in nonstick kadai for tempering.
  13. Add mustard seeds and wait for crackling sound.
  14. Add sesame seeds and curry leaves togather and then add muthiya.
  15. Saute muthiya for 2-3 minutes on slow flame.
  16. Toss muthiya in pan inbetween otherwise it will burn.
  17. Serve muthiya in plate and garnish with coriander leaves.
  18. Enjoy hot and spicy muthiya with green chutney and red chutney or Golkeri, Tomato chutney or as you desire.

You can also make fried version of dudhi na muthiya. As these muthiya you can store for 10-15 days in air tight container. For making deep fried muthiya dough should be slightly hard then steamed one.and make small 1-2 inches cylinder shape. Deep fry these muthiya till golden brown.

cylindrical muthiya
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

5 replies on “(96) Dudhi na muthia.”

[…] https://rajeshreegandhi.wordpress.com/(99) https://rajeshreegandhi.wordpress.com/2021/05/27/99-bhinda-nu-shak/(98)https://rajeshreegandhi.wordpress.com/2021/05/26/98-methi-na-muthiya/(97)https://rajeshreegandhi.wordpress.com/2021/05/25/tomato-ni-chutney/(96)https://rajeshreegandhi.wordpress.com/2021/05/25/96-dudhi-na-muthia/(95)https://rajeshreegandhi.wordpress.com/2021/05/24/khara-bundi/(94)https://rajeshreegandhi.wordpress.com/2021/05/24/bhushu/(93)https://rajeshreegandhi.wordpress.com/2021/05/23/roasted-mamra/(92)https://rajeshreegandhi.wordpress.com/2021/05/23/92-gluten-free-bhel/(91)https://rajeshreegandhi.wordpress.com/2021/05/23/90-moong-dal-na-dahi-vada/(90)https://rajeshreegandhi.wordpress.com/2021/05/23/89-appum/(89)https://rajeshreegandhi.wordpress.com/2021/05/23/91jeera-powder/(88)https://rajeshreegandhi.wordpress.com/2021/05/23/88-home-made-paneer/(87)https://rajeshreegandhi.wordpress.com/2021/05/21/pancake/(86)https://rajeshreegandhi.wordpress.com/2021/05/21/boriya-keri-gunda/(85)https://rajeshreegandhi.wordpress.com/2021/05/16/keri-no-murabbo/(84)https://rajeshreegandhi.wordpress.com/2021/05/15/shakkariya-no-sheero/(83)https://rajeshreegandhi.wordpress.com/2021/05/14/dahi-ni-chutney/(82)https://rajeshreegandhi.wordpress.com/2021/05/12/kand-ane-sabudana-na-vada/(81)https://rajeshreegandhi.wordpress.com/2021/05/08/keri-gunda-pickle/(80)https://rajeshreegandhi.wordpress.com/2021/05/07/gol-keri-athanu/(79)https://rajeshreegandhi.wordpress.com/2021/05/02/sambhar/(78)https://rajeshreegandhi.wordpress.com/2021/04/16/vegetable-stew/(77)https://rajeshreegandhi.wordpress.com/2021/04/16/lila-lasan-nu-kachumber/(76)https://rajeshreegandhi.wordpress.com/2020/09/09/sunth-ni-goli/(75)https://rajeshreegandhi.wordpress.com/2020/09/06/rasiya-dabka/(74)https://rajeshreegandhi.wordpress.com/2020/09/05/churma-na-ladoo-2/(73)https://rajeshreegandhi.wordpress.com/2020/08/21/boondi-raita/(72)https://rajeshreegandhi.wordpress.com/2020/08/19/lapsikansar/(71)https://rajeshreegandhi.wordpress.com/2020/08/19/galya-thepla/(70)https://rajeshreegandhi.wordpress.com/2020/07/31/kanki-ghes/(69)https://rajeshreegandhi.wordpress.com/2020/07/31/celery-soup/(68)https://rajeshreegandhi.wordpress.com/2020/07/29/coconut-chutney/(67)https://rajeshreegandhi.wordpress.com/2020/07/29/chhuti-moongdal/(66)https://rajeshreegandhi.wordpress.com/2020/07/22/valor-nu-shak/(65)https://rajeshreegandhi.wordpress.com/2020/07/17/churma-na-ladoo/(64)https://rajeshreegandhi.wordpress.com/2020/07/06/chili-flakes/(63)https://rajeshreegandhi.wordpress.com/2020/07/05/mix-herbs/(62)https://rajeshreegandhi.wordpress.com/2020/07/05/basil-pasta/(61)https://rajeshreegandhi.wordpress.com/2020/07/05/tangy-tomato-pasta/(60)https://rajeshreegandhi.wordpress.com/2020/07/05/pizza/(59)https://rajeshreegandhi.wordpress.com/2020/07/05/pizzasauce/(58)https://rajeshreegandhi.wordpress.com/2020/07/05/bajra-roti/(57)https://rajeshreegandhi.wordpress.com/2020/07/03/spicy-peanuts/(56)https://rajeshreegandhi.wordpress.com/2020/07/03/peanuts-powder/(55)https://rajeshreegandhi.wordpress.com/2020/07/03/peanuts-ladoo/(54)https://rajeshreegandhi.wordpress.com/2020/07/02/moraiyosamo/(53)https://rajeshreegandhi.wordpress.com/2020/07/02/farali-chutney/(52)https://rajeshreegandhi.wordpress.com/2020/07/02/kutidara-na-dhokla/(51)https://rajeshreegandhi.wordpress.com/2020/07/02/rajgira-sheera/(50)https://rajeshreegandhi.wordpress.com/2020/07/02/sabudana-ni-khichadi/(49)https://rajeshreegandhi.wordpress.com/2020/06/30/rava-ladoo/(48)https://rajeshreegandhi.wordpress.com/2020/06/30/turmeric-milk/(47)https://rajeshreegandhi.wordpress.com/2020/06/29/chavanprash/(46)https://rajeshreegandhi.wordpress.com/2020/06/28/golpapdi/(45)https://rajeshreegandhi.wordpress.com/2020/06/25/amla-squash/(44)https://rajeshreegandhi.wordpress.com/2020/06/25/basil-pesto/(43)https://rajeshreegandhi.wordpress.com/2020/06/22/green-gram-soup/(42)https://rajeshreegandhi.wordpress.com/2020/06/20/vegan-omlette/(41)https://rajeshreegandhi.wordpress.com/2020/06/20/pan-cakes/(40)(https://rajeshreegandhi.wordpress.com/2020/06/19/jeera-rice-in-one-pot/(39)https://rajeshreegandhi.wordpress.com/2020/06/19/jeera-rice/(38)https://rajeshreegandhi.wordpress.com/2020/06/18/steamed-rice/(37)https://rajeshreegandhi.wordpress.com/2020/06/18/fulka-roti/(36)https://rajeshreegandhi.wordpress.com/2020/06/18/salty-namakpare/(35)https://rajeshreegandhi.wordpress.com/2020/06/17/amla-murabba/(34)https://rajeshreegandhi.wordpress.com/2020/06/17/bhakhri/(33)https://rajeshreegandhi.wordpress.com/2020/06/16/khichadi/(32)https://rajeshreegandhi.wordpress.com/2020/06/15/methi-na-thepla/(31)https://rajeshreegandhi.wordpress.com/2020/06/14/soup/(30)https://rajeshreegandhi.wordpress.com/2020/06/14/handavo/(29)https://rajeshreegandhi.wordpress.com/2020/06/13/vermicelli-kheer/(28)https://rajeshreegandhi.wordpress.com/2020/06/13/rotli-na-ladoo/(27)https://rajeshreegandhi.wordpress.com/2020/06/13/bepadi-rotli/(26)https://rajeshreegandhi.wordpress.com/2020/06/10/masala-tea/(25)https://rajeshreegandhi.wordpress.com/2020/06/08/sweet-shakarpare/(24)https://rajeshreegandhi.wordpress.com/2020/06/08/chakli/(23)https://rajeshreegandhi.wordpress.com/2020/06/08/fajeto/(22)https://rajeshreegandhi.wordpress.com/2020/06/07/aam-ras/(21)https://rajeshreegandhi.wordpress.com/2020/06/06/biscuit-chat/(20)https://rajeshreegandhi.wordpress.com/2020/06/05/stuffed-kulcha/(19)https://rajeshreegandhi.wordpress.com/2020/06/05/rasawala-moong/(18)https://rajeshreegandhi.wordpress.com/2020/06/05/sweet-chutney/(17)https://rajeshreegandhi.wordpress.com/2020/06/05/green-chutney-cubes/(16)https://rajeshreegandhi.wordpress.com/2020/06/05/lemon-juice-cubes/(15)https://rajeshreegandhi.wordpress.com/2020/06/04/chilla/(14)https://rajeshreegandhi.wordpress.com/2020/06/04/pattice/(13)https://rajeshreegandhi.wordpress.com/2020/06/04/herbal-tea/(12)https://rajeshreegandhi.wordpress.com/2020/06/04/jeera-water/(11)https://rajeshreegandhi.wordpress.com/2020/06/04/95/(10)https://rajeshreegandhi.wordpress.com/2020/06/04/milaga-podi-or-gun-powder/(09)https://rajeshreegandhi.wordpress.com/2020/06/04/spices-heart-of-food-3/(08)https://rajeshreegandhi.wordpress.com/2020/06/04/spices-heart-of-food-2/(07)https://rajeshreegandhi.wordpress.com/2020/06/04/spices-heart-of-food/(06)https://rajeshreegandhi.wordpress.com/2020/06/03/ragda/(05)https://rajeshreegandhi.wordpress.com/2020/06/03/homemade-food-2/(04)https://rajeshreegandhi.wordpress.com/2020/06/03/homemade-food/((03)https://rajeshreegandhi.wordpress.com/2020/06/02/cooking-and-baking-3/(02)https://rajeshreegandhi.wordpress.com/2020/06/02/cooking-and-baking-2/(01)https://rajeshreegandhi.wordpress.com/2020/06/02/cooking-and-baking/ […]

Like

Leave a reply to (527) Muthiya – Rajeshree Gandhi's Kitchen blog Cancel reply