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Today I will reveal the secret of how to make dudhi na muthiya, small cakes which are moist and fluffy inside and and have a golden crispy texture outside. Over the years I have tried so many different ingredients to make dudhi na muthiya. I always try to make these lovely cakes even better even though I love them just as they are.
I have tried to use green chillies at times and also pickles or varying flours. A few years back, when I was making dudhi na muthiya, I spotted a bottle of Achaar Masala (Pickle Masala) and I thought instead of pickle oil, I’ll add Achaar Masala and regular flower oil. I improved the recipe and had the result that I wanted. The cakes just melt in your mouth …
You will need:
For the fist cakes (muthiya)
- 250 g grated dudhi (bottle gourd)
- 250 g whole wheat flour or chapatti atta (I use wholemeal flour, which is healthy and coarse)
- 50 g Dhokla flour (alternatively you can 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 the seasoning:
- 3-4 tsp oil
- 1 tsp mustard seeds (I use more than that)
- pinch of asafoetida
- 1 tsp sesame seeds
Place all the ingredients of muthiya in a big bowl.
Mix very well to make a dough. Do not add any water as dudhi releases its water. Put a little oil onto your hands and divide the mixture into 2-3 parts. Then press the dough in your fists into cylindrical shapes and place them into a steamer.
Insert a knife after 20-30 mins and check if it is cooked by inspecting if the knife comes out clean. Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat more oil for the seasoning and add the mustard seeds, sesame seeds and asafoetida. After a short while add the muthiya pieces and sauté them for few minutes until they get slightly golden brown. Now they are ready to serve.
Enjoy with tea or any type of chutney or dip.
You can serve the cakes for breakfast too.
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About the Author: I am a housewife and a mother of two teenage kids settled in the UK for the past 20 years. Originally born and brought up in India, it was from these childhood days that my love for cooking began. I have no formal training in cooking and baking, and everything I’ve learnt has been through good cooks in the family and my circle of friends, through my own experiments, reading and research. My main cooking niche consists of healthy and tasty vegetarian meals but I like to throw in the occasional treat. To share my love for food and culinary art, I have created a food blog, Jagruti’s Cooking Odyssey that displays authentic Indian vegetarian/vegan dishes, special and rich recipes covering different courses in varied cuisines. My cooking enthusiasm led me to cookery shows on a national Asian TV channel. Much like cooking and baking I have other interests too like photography, reading and travelling, which assist me in my culinary skills.