Authentic Muthiya Recipe- Bottle Gourd & Besan Steamed Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Muthiya Recipe – Bottle Gourd & Besan Steamed Snack

Introduction

Oh, Muthiya! These little steamed dumplings hold such a special place in my heart. I remember my nani (grandmother) making these every monsoon, and the aroma would fill the entire house. They’re the perfect rainy-day snack – warm, comforting, and just a little bit spicy. Today, I’m so excited to share her authentic recipe with you. It’s surprisingly easy to make, and trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

This Muthiya recipe isn’t just delicious; it’s also a fantastic way to sneak in some veggies! The bottle gourd (dudhi) adds a lovely subtle sweetness and keeps the muthiya wonderfully soft. Plus, it’s a healthier snack option compared to many fried treats. It’s perfect for a quick breakfast, an evening tea-time snack, or even as a festive offering.

Ingredients

Here’s what you’ll need to make these delightful Muthiya:

• 1 cup Besan (Chickpea Flour) – about 180g
• 1 cup Whole Wheat Flour – about 120g
• 2 cups Grated Bottle Gourd (Dudhi) – about 200g
• 1 tbsp Garlic-Green Chilli Paste
• ?? tsp Kashmiri Red Chilli Powder – start with ½ tsp and adjust to taste
• ?? tsp Turmeric Powder – about ¼ tsp
• ?? tsp Hing (Asafoetida) – a pinch (about ⅛ tsp)
• 1 tsp Sugar
• 1 tsp Oil
• To taste Salt
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 2 tsp White Sesame Seeds
• As required Coriander Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Besan (Chickpea Flour): This is the star! It gives the muthiya its lovely texture and a slightly nutty flavour. Make sure yours is fresh for the best results.
• Whole Wheat Flour: Adds a bit of structure and heartiness. You can experiment with adding a little more or less depending on your preference.
• Bottle Gourd (Dudhi): Don’t skip this! It keeps the muthiya incredibly soft. Make sure to squeeze out all the excess water after grating – this is key to preventing a soggy dough.
• Hing (Asafoetida): A tiny pinch of this goes a long way! It adds a unique savoury flavour that’s so characteristic of Indian cooking. It can be a little strong, so start small.
• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about colour! Kashmiri chilli powder gives a beautiful vibrant red hue to the muthiya without making it overly spicy. Regional variations exist – some families prefer a hotter chilli powder, so feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, sift together the whole wheat flour and chickpea flour. This helps to keep the muthiya light and fluffy.
2. Now, grate the bottle gourd. This is the slightly messy part! Once grated, squeeze out as much water as possible. Seriously, squeeze!
3. Add the squeezed bottle gourd to the flours. Then, mix in the garlic-green chilli paste, turmeric powder, red chilli powder, hing, sugar, salt, and 1 tsp of oil.
4. Knead everything together into a firm dough. You might need to add a little water, but do it very sparingly. You want a dough that holds its shape, not a sticky mess.
5. Shape the dough into thick logs, about an inch or so in diameter. Place them on a greased steamer plate.
6. Steam for 15-20 minutes, or until a knife inserted into the centre comes out clean. Let them cool completely before slicing.
7. While the muthiya are cooling, heat 2 tbsp of oil in a pan. Add the mustard seeds and sesame seeds. Once they start to crackle, toss in the muthiya slices and some chopped coriander leaves. Sauté for a few minutes until lightly browned.

Expert Tips

• Don’t over-knead the dough! Over-kneading can make the muthiya tough.
• Make sure your steamer is hot before adding the muthiya.
• If you don’t have a steamer, you can use a large pot with a colander or steaming basket.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use oil instead of ghee (clarified butter) if you’re serving with any ghee-based accompaniments.
• Gluten-Free Adaptation: Substitute the whole wheat flour with a gluten-free flour blend.
• Spice Level: Adjust the amount of Kashmiri red chilli powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are fantastic for Janmashtami or Diwali! My family always makes a big batch for these festivals.

Serving Suggestions

Serve these muthiya hot with your favourite chutney – mint-coriander chutney, sweet tamarind chutney, or even a simple yogurt dip. They’re also delicious with a cup of hot masala chai.

Storage Instructions

Leftover muthiya can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or shallow frying. You can also freeze them for longer storage.

FAQs

1. What is the best way to grate the bottle gourd for muthiya? A box grater works perfectly! Just be sure to squeeze out all the excess water afterwards.
2. Can I make the muthiya dough ahead of time? How should I store it? Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours.
3. What is Hing (Asafoetida) and where can I find it? Is there a substitute? Hing is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores. If you can’t find it, you can omit it, but it does add a unique flavour.
4. My muthiya is too crumbly, what did I do wrong? You likely didn’t add enough water or squeezed enough water out of the bottle gourd. Next time, add water a teaspoon at a time until the dough comes together.
5. Can I bake the muthiya instead of steaming it? What adjustments should I make? While traditionally steamed, you can bake them! Preheat your oven to 180°C (350°F). Place the shaped muthiya logs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. They won’t be as soft as steamed muthiya, but still delicious!