This is a special thank you recipe for the people who have shown appreciation of my efforts, especially in the past few weeks. What can be a better way to celebrate than share a special tea time snack recipe and also one that uses the quite famous Amul Products, from the area of Gujarat! Amul is famous for its milk, butter, vegetarian cheese, sweets, and my recent favourite, its cheese spreads. I was thrilled to see Amul enter this market, so I was very excited to try out one of its flavors, Tikka Cheese Spread, with the flavor of coriander/chillies in the cheese. To me, this sounded like the perfect blend of the eastern and western flavour. I was excited to use it, but was looking for a good recipe to try it with, rather than the simple bread or pizza.
I guess one always goes back to the roots, as a highly popular Muthia Dumpling recipe with Bottle gourd seemed to flash in front of me. The idea was to modify the recipe and make it more innovative and eclectic to suit the need of the moment. The name Muthia comes from the fisting imprint on the steamed dough.
With great enthusiasm, I share this traditional Gujarati recipe in a new way, and with the flavour of Tikka cheese spread and olives. it gives a nice mediterranean feel and look to the traditional doodhi muthia. It also comes across as an amazing starter recipe, which quite likely will also start some conversations on fancy food recipes!!
The texture of the dumplings or muthia is firm on the outside and soft to bite, and the absence of turmeric gives it a western look. It is a highly popular, healthy and nutritious snack from Gujarati cuisine, and since it is steamed, it is easy to cook and can be made in advance for a get together with friends and family or for a quick warm snack which is quite filling and tasty for sure.
Explore, enjoy, and relish the global palate of tastes, textures, colours and fusion with this Steamed Doodhi Muthia Bottle Gourd Dumplings with Cheese and Olives. If not in the mood of trying a new flavour, the traditional garnish of mustard seeds,cumin seeds, curry leaves and coriander to spice up the flavour can always be enjoyed!! And another version is simply dipping warm doodhi muthia bottle gourd dumplings in garnished oil/olive oil.
Recipe Makes 30 pieces of muthiyas of set of 15 muthiyas stacked with olives.
Prep Time: 20 min
Cook Time : 25 min
Ingredients
- 2 cups grated doodhi (Lauki or Bottle Gourd)
- 1/4 cup grated paneer(cottage cheese)- optional, but it went well with the flavour of cheese and olives
- 1 1/2-2 tsp finely minced green chillies
- 3 tbsp chopped coriander
- 1/2 cup whole wheat flour
- 1 cup semolina rava
- 1/2 cup besan (gram flour)
- 1 tsp lemon juice
- 1 tsp sugar
- 2 pinches of bicarbonate soda
- salt to taste
For Garnish
- Amul Cheese Tikks Flavour
- Toothpicks
- 15 Black Olives
Method
- Mix bottle gourd, paneer, whole wheat flour, semolina, besan, green chillies, lemon juice, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a bowl and knead into a soft dough adding water if required (1-2) tbsp. The should make finger imprints as below.
- Divide the mixture into 3 equal portions.
- Shape each portion into a cylindrical roll
- Put water in the steamer container and boil.
- Arrange the rolls on a greased steamer plate and steam in the steamer for about 20-25 min on medium-high flame.
- Remove, cool slightly
- Cut into half inch thick slices
- Spread some Amul Tikka Cheesepread on one side of the cut pieces.
- Stack on on top of each other with olive in between and insert a toothpick through all three.
- Assemble all pieces of muthia and serve.
- Alternatively one can also serve with Oil and some red cayenne pepper powder or chill flakes. This is one of the traditional ways of eating muthia.
Tips
If its extremely warm, the cheese spread will melt, so based on your liking, apply cheese spread as appropriate.
Alternative option is for regular garnish with mustard, cumin seeds, some curry leaves , asafoetida and oil. Heat about 3 tbsp oil and put the seasonings in it. Once it crackles pour it a top the muthia.
Garnish the oil with red chilli powder, sea salt , or just olive oil with basil will be good dipping accompaniment to these warm muthiya dumplings.
Instinct Factor
If the dough is too soft, the steamed version will not hold shape and it will flatten out. Grate the bottle gourd just when ready to make, otherwise it will release a lot of water, and if too much water is there, remove the excess water.
Check if the muthias are cooked, by inserting a knife/fork. If found sticky, steam some more.
Feel Factor
I like the half moon look of these muthia dumplings as well as the colors of black olives against the cheese spread and the finger food toothpick look! It sure is tempting enough to give it a try and relish the soft,warm, mildly spiced dumplings with the hint of spiced cheese spread. If you have never tried Doodhi Muthias before, I certainly encourage you to try this healthy tea/breakfast snack item for many years, that has a special place in a Gujarati household. The use of semolina and bengal gram flour gives it a firm shape and the bottle gourd gives it the softness. For fans of bottle gourd, this has to be a recipe on your list, and for those who are not fans of bottle gourd, this is sure way to eat in a disguised manner, as bottle gourds give the much needed cooling in the summer heat!
