Jan 10, 20202 min read

Muthiya Dhokla

Updated: Feb 3, 2021

Prep Time: 15 Mins Cooking time: 60 Minutes: Serves 6

Ingredients:

1 cup Basmati Rice

1 Dudhi Shredded (Bottle Gourd)

½ cup Fresh Coriander Leaves Chopped

¼ cup Fresh Fenugreek Leaves Finely Chopped

2½ tbsp Ginger Paste

1¼ tbsp Garlic paste

1¼ tbsp Green Chilli Paste

1 cup Ondhvo Flour (Available in most Indian Stores)

1 cup Gram Flour (Besan Flour)

⅓ cup Juwar Flour (Sorghum Flour)

5 tbsp Oil

1 tsp Ajmo (Ajwain Seeds)

1½ tsp Turmeric Powder

2 tsp Bicarbonate of Soda

2 tbsp Sugar

Salt to taste

Method:

Wash and boil the rice with 4 cups of water, then strain it under cold running water to stop cooking and let it drain and set aside.
Add all the flour, bicarbonate of soda, and oil to a bowl, mix well until the oil has combined, and set aside.
Meanwhile, start heating the water in a steam cooker on a low flame. Apply some oil to the steamer tray with holes and keep it inside.
In a big karahi (wok), put the cooked rice, shredded dudhi, chopped coriander and, fenugreek leaves, ginger, garlic and, green chilli paste, ajmo, turmeric powder, sugar and salt, mix well until combined.
Add the flour and mix everything until it has combined into a wet dough.
Grease your fingers and palms with oil. Make small dumplings, drop them slowly onto the steamer tray, and steam them with the lid on for an hour on high flame.

Note:

If you want to spice muthiya dhokla, cut them into bite-sized pieces and do the following as below;

For Seasoning:

1 Dry Red Chilli

¼ tsp Fenugreek Seeds

1½ tsp Mustard Seeds

1½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

4 tbsp Sesame Seeds

5 tbsp Oil

Heat the oil in a big pan over medium-high heat with the dry red chilli and fenugreek seeds as they sizzle, then add the mustard seeds.
Once they crack, add the cumin seeds, sesame seeds, asafoetida, and stir-fry for 10 seconds.
Add muthiays and toss them every 2 minutes until they are light golden brown.

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