Lauki Bajra Muthia (Sorakai Kambu Dumpling)- How to make muthia recipe
Today, let us learn how to make muthia recipe. Before that, let me explain what a muthia is(for readers who might not be aware of it). Though I am a South Indian, my love for North Indian food is so immense that I order mostly northindian food at restaurants and quite a big fan of dal and gravy recipes.
I have recently developed a liking for Rajasthani and Gujarati food. I had recently posted a rajasthani jaisalmeri recipe of Channa Chawal which was absolutely delicious and different from the usual chole/chickpeas gravy recipes. Whenever you end up with an excess quantity of sour curd, then this Chana Chawal should be a top option on your to do list. Absolutely easy and can be whipped up in no time except for the soaking time needed for the channa. You can find the recipe of Channa Chawal by clicking on the link below.
Similarly, I had tried a muthia recipe a few days back with Jowar flour from tarladalal.com and it turned out yummy. Muthias are nothing but steamed and fried dumpling made of whole wheat flour, gram flour and semolina/sooji/rava. These are super yummy and very filling as a snack. I have been browsing a lot about Muthia recipes and found that lauki/doodhi or sorakaya(bottle gourd) is a commonly used vegetable in Muthia recipe. I also had some Bajra flour lying in my pantry and wanted to use it up and hence tried this. It turned out very good. The muthias are first steamed and then pan fried along with other ingredients till they turn little crisp. The muthias are best served hot and need just a simple coriander chutney as accompaniment.
Before I move on to tell you “How to make muthia”, let me tell you a quick hack that I used in this recipe. The lauki or bottle gourd needs to be grated before use in this recipe and my manual grater was not serving the purpose. Hence, I used the grater attachment of my Preethi Zodiac Mixer Grinder for this purpose and I should say, it did an awesome job. The Preethi Zodiac mixer grinder is a must have equipment in all kitchens and I strongly recommend it. To be precise, Preethi Zodiac is a great companion in my kitchen making chopping, kneading and blending absolutely breezy. The only con is it is a bit noisy otherwise a must have product in your kitchen. If you are interested to know more about this mixer grinder, click on the below image for the full features and pricing.
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How to make Muthia?
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Lauki/Bottle Gourd: 1 cup grated and tightly packed
Bajra Flour/ Kambu Flour/ Pearl Millet flour: 1 cup ( I got this from bigbasket)
Whole Wheat Flour: 1/4 cup
Besan/Gram flour : 1/4 cup
Cumin Seeds: 1 tsp
Hing/Asafoetida: 1/4 tsp
Turmeric Powder: 1/4 tsp
Green Chillies : 4 small blended coarsely
Sugar: 1 tsp
Lemon juice: 1 tsp
Thick Curd: 1/4 cup
Salt: as needed
Ginger Garlic paste: 1 tsp
Oil: 1.5 tbsp
Curry leaves: a few
- Grate the lauki and set aside. I used my food processor to make this job easier. Make sure you grate it with a big hole grater. Squeeze the excess moisture from the grated bottle gourd as much as possible. Set aside.
- Mix the grated bottle gourd, bajra flour, whole wheat flour, gram flour, ginger garlic paste, lemon juice, curd, green chilli paste, salt, sugar and little oil to a soft dough. You can add the grated lauki liquid if needed. I added around a tbsp of the liquid that i squeezed from the vegetable.
- Divide the dough into two equal portions and make cylindrical log shapes out of it. Grease a colander with oil like the one shown below. Place the logs onto the colander.
- Heat water in a steamer. Once the water begins to boil, place the colander with the logs on top of a stand inside the steamer. Steam for around 15-18 minutes. If you insert a toothpick and it comes out clean, the muthias are steamed.
- Allow the muthia logs to cool completely. Then cut them into equal sized discs.
- Heat oil in a pan. Add the cumin seeds, hing and curry leaves. Once the cumin seeds splutter, add the muthia discs and shallow fry till they turn slightly crisp and golden.
- Serve hot with coriander chutney.
-You can add a pinch of baking soda or a handful of soaked aval/poha/pressed rice to the dough for more soft muthias.
-Bajra flour can be replaced with jowar flour or semolina too.
-Bottle gourd can be replaced with cabbage or carrots too.