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Dudhi Muthia {Steamed dumplings} - Instant Pot
A Gujarati delicacy made with grated bottle gourd, fresh fenugreek leaves spiced with green chilies, ginger and turmeric makes a healthy snack or breakfast.
Servings: 6
Calories: 275kcal
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 hot green chili minced
- 2 teaspoon sugar
- 2 teaspoon kosher salt
- ¼ teaspoon ground turmeric
- 1 tablespoon oil
- ½ cup water or as needed
- 2 tablespoon lemon juice
- ¼ teaspoon baking soda or ½ teaspoon fruit salt
Tempering Ingredients
- 3 tablespoon 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 bowls 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
To check if they are done insert a clean knife. If it comes out clean that means it is done. If they stick to the knife, simply put the bowls back in the Instant Pot and steam for another 2 minutes.
Substitute 1 cup of Dudhi with 1 cup grated cabbage or zucchini
Substitute 1 cup of fresh/frozen fenugreek leaves with spinach.
Depending on the exact ingredients used, you may need more or less water to make this dough. Make sure that the consistency of the batter is similar to thick cake batter.
You can also steam the whole dough in one stainless steel bowl for thicker muthia. If steaming in one bowl, increase the cooking time to 15 minutes.
Steamed muthias can be sliced and frozen. To defrost simply keep them in the refrigerator for few hours. After thawing temper them according to the recipe.
Nutrition
Calories: 275kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 55.6mg | Calcium: 38mg | Iron: 2.4mg
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