Dudhi Muthiya Recipe
User Reviews
4.1
Dudhi Muthiya Recipe
Description
This recipe combines grated dudhi, chopped fenugreek leaves, and a blend of flours with ginger, green chili, lemon juice, and spices to create a batter that is quickly mixed with baking soda then steamed in the Instant Pot. Steaming produces a tender, moist texture. After steaming, the muthia is tempered with mustard seeds, cumin seeds, curry leaves, and sesame seeds fried in oil, which adds a savory and aromatic finish.
The dish's firm yet soft texture and subtle flavors make it a great vegetarian snack or side. The fenugreek leaves provide an earthy bitterness balanced by the lemon juice and green chili’s heat. The tempering adds crunch from sesame seeds and fragrance from mustard and cumin.
For those without an Instant Pot, steaming can be done on the stovetop. Variations include substituting dudhi with cabbage or zucchini and fenugreek with spinach. Muthias can be served warm or room temperature and keep well refrigerated or frozen for later reheating and tempering.
Ingredients
Main Ingredients
- ¾ cup wheat flour
- ¾ cup besan gram flour
- ¼ cup sooji rava or semolina
- 1 cup dudhi peeled and grated
- 1 cup fenugreek leaves chopped, fresh or frozen
- ½ cup cilantro chopped
- 1 teaspoon ginger grated
- 1 teaspoon green chili minced, hot
- 2 teaspoon sugar
- 2 teaspoon kosher salt
- ¼ teaspoon Turmeric ground
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup water or as needed
- 2 tablespoon lemon juice
- ¼ teaspoon baking soda or ½ teaspoon fruit salt
Tempering Ingredients
- 3 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 15 curry leaves chopped
- 2 teaspoon brown sesame seeds
- 2 green chilies sliced (optional)
Optional Garnish
- ½ cup cilantro chopped
- 2 tablespoon coconut grated, fresh or frozen
Instructions
- Grease two 7-½ inch stainless steel plates with cooking oil or spray.
- Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Heating up the water before placing the batter in the Instant Pot will result in light muthia. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate.
- Mix all the main ingredients except baking soda in medium bowl. Once the water in the Instant Pot gets hot, add the baking soda to the batter and mix well. Quickly pour the batter in the two greased bowls. Place the Instant Pot trivet in the pot and stack the bowls on trivet. Note: It is important to start the steaming process within couple of minutes for the baking soda to work. Close Instant Pot lid with pressure valve to Venting.
- Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: Timer function does not work with Steam/Venting, so an external timer is needed.
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
- Carefuly take out the bowls. Run a knife around the edges so the muthia can be released on a plate. Allow the muthia to cool for another 5 minutes and the cut into small squares.
- Muthia can be enjoyed steamed or enjoyed crispy by pan frying. To pan fry, Heat oil in a medium non-stick pan. Add mustard seeds and allow them to pop. Lower the heat and add cumin seeds, sesame seeds, curry leaves and green chilies. Cook for another minute as the curry leaves start to crisp up. Add the cut muthia pieces to the tempering and mixing gently to coat the tempering evenly on the muthia. Cook until the muthia turn golden on the sides. Garnish with grated coconut and cilantro.
Notes
- The muthia can be steamed using a stovetop steamer for about 15 minutes until a knife inserted comes out clean.
- Dudhi can be substituted with grated cabbage or zucchini in equal amounts, and fenugreek leaves with spinach.
- Adjust water quantity to achieve a thick cake batter consistency for the dough.
- Steaming in one bowl results in a thicker muthia requiring about 15 minutes steaming.
- Leftover steamed muthia slices freeze well and can be thawed in the refrigerator before tempering and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 891mg | 37% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 55.6mg | 62% |
| Calcium | 38mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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