A traditional Gujarati snack, dudhi muthia made in Instant Pot. These are steamed dumplings made using bottle gourd, flour, few spices and tempered with mustard seeds, sesame seeds and curry leaves.
This instant pot muthia is healthy yet delicious snack or breakfast served with chutney or ketchup or tea/coffee. This can be packed into kids lunchbox or picnic snack box because they taste evenly good even when they are not hot.
There are many variations in making muthia, I have mentioned all the options in the notes below. But this dudhi muthia or lauki muthia is the traditional one.
Those who are not familiar, Dudhi is Gujarati word and Lauki is Hindi word for bottle gourd.
The method of making instant pot dudhi muthia cannot be simpler than this. First we are squeezing all the water from grated bottle gourd. Then mixed with rest of the ingredients to form into a dough. In the pic of dough (below) you can see many bits and pieces of grated dudhi. Yes we are adding really good amount which makes it healthy and nutritious.
The dough is then shaped into cylinder log shape, arranged on greased steamer plates. Since we are steaming the muthia, it is good idea that we use the plates which has tiny holes in it. So the steam can pass through and it gets even cooking. But it is not must. You can use regular plate too, no issue at all.
These logs are steamed for 15-18 minutes in instant pot. As they are steaming, they will expand and increase in size. You can check by inserting a toothpick or knife in the center. If it comes out clean (no sticky or moist crumbs) then meaning they are cooked and ready.
After resting them for 5 minutes, we are slicing them to medium thickness. You can see that they are slightly porous and so soft in texture. I like to snack them as such, they are so delish!! But wait there is one more step that makes it extra delish.
That step is tempering. Yes the tempering is made with mustard seeds, sesame seeds and curry leaves in the oil. And these sliced muthias are sauteed in it till they are slightly golden brown and crispy around the edges.
Enjoy them with green coriander chutney or mint chutney, tamarind date chutney or ketchup. Or have them with a hot cup of tea or coffee.
Here I have made really big batch so I can freeze the rest for later use. To freeze muthia, I have arranged the steamed, sliced muthia (without tempering) in a baking tray in almost single layer.
I have kept in the freezer till hard and frozen. Once ready, I stored them in ziplock bag. Yeah don’t forget to label the date. They stay good for 4-6 months in freezer.
When ready to eat, remove needed amount and defrost. Then make tempering and saute. Voila!!! Fresh, piping hot muthia are ready.
Instant Pot Muthia Recipe (Dudhi Muthiya or Lauki Muthia in IP)
For Instant Pot Dudhi Muthia Recipe:
- 4 cups Bottle gourd (Lauki or Dudhi) Peeled and grated
- 1 cup Chapati atta (Whole wheat flour)
- 1 cup Besan (Gram flour)
- 2 cups Semolina (Sooji or Rava)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Asafoetida (Hing)
- 1 teaspoon Cumin seeds
- 2 teaspoons Sugar
- ½ teaspoon Baking soda
- 1 inch Ginger grated or crushed or minced
- 3 Green chilies finely chopped or crushed
- ½ cup Cilantro finely chopped
- 3 tablespoons Lemon juice or lime juice
- 6 tablespoons Oil
- 1 teaspoon Mustard seeds
- 4 teaspoons Sesame seeds
- 15-20 Curry leaves
Making Instant Pot Muthia Recipe:
- Peel and grate the lauki using box grater. Measure 4 cups grated lauki and then squeeze out all the water by pressing between your palm.
- Take squeezed lauki in a large bowl. Add rest of the muthia ingredients.
- Mix with your hand and it will come together like a dough. (If it is too sticky then add more besan or If it is too dry then add little water.)
- Add 2 cups of water in an Instant Pot liner. Turn the saute mode on and let the water come to a boil.
- While it comes to a boil, grease your both palms and steamer plates with little oil. Make logs of 1 inch diameter. I got 10 logs which measure 1 inch diameter and 5-6 inches long.
- Arrange them in a steamer plates.
- Place them in the instant pot. Cover the lid with valve on venting position.
- Cancel the saute mode and press the steam button.
- Put the external timer (in your cellphone or kitchen timer) for 15 minutes. (the timer in the IP won’t start because the valve is in venting position in steam mode.)
- Once the timer beeps, cancel the steam mode in IP and open it after 5 minutes.
- Remove them from IP and let it rest on the counter for 5-10 minutes.
- Then slice them into pieces.
Making tempering for dudhi muthia:
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
- Add sesame seeds and curry leaves and they will start to splutter.
- So immediately add sliced muthias and mix gently.
- Saute till they are slightly crisp and golden brown around the edges.
- The dough can be sticky or dry depending on the water content of your bottle gourd. So adjust the flour and/or water amount to get right consistency dough.
- How to check muthia are cooked?: Inserted toothpick or knife in the center should come out clean, no sticky residue. If not then put it back and steam for few more minutes.
- The muthia will expand and increase in size as they steam cooking. So arrange them little apart.
- I am using the stand (it contains idli, dhokla, muthia plates) that I got from India. It is similar to this I found on amazon. I am using the plates which has tiny holes. The cheaper alternative is this stand. It does not matter if the plates have holes or not.
- Instead of bottle gourd you can use grated zucchini or radish or finely chopped cabbage.
- You can add handful of chopped fenugreek leaves or spinach or kale or any other leafy greens.