Karela Muthia Recipe - Bitter Gourd Steamed Dumplings
Karela Muthia is a steamed and shallow fried snack that comes from Gujarati Cuisine. You can serve it as a snack along with Green Chutney.
Karela Muthia is a steamed and shallow fried snack that comes from Gujarati Cuisine. Gluten free and diabetic friendly, rich in carbohydrates and less in fat, healthy munching snack that can be enjoyed as an appetiser or even cooked in a curry. Grated bitter gourd, mixed with gluten free flours and Indian spices is mixed to make a dough which is later steamed and cut into pieces.
The pieces are later tempered and served with tangy tamarind sauce. Karela Muthia is not only just healthy but is also very nutritious and a perfect snack option for fussy kids.
If you like this recipe, you can also try other Muthia Recipes such as:
- 3 Karela (Bitter Gourd/ Pavakkai) , peeled and grated
- 4 tablespoons Gram flour (besan)
- 2 tablespoons Rice flour
- 2 tablespoons Jowar Flour (Sorghum) , white millet flour
- 1/2 teaspoon Ginger , grated
- 1/2 teaspoon Garlic , chopped
- 1/2 teaspoon Green Chilli Paste
- 2 pinch Cooking soda
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- Salt , as required For tempering
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Sesame seeds (Til seeds)
- 2 Dry Red Chillies
- Oil , as required
How to make Karela Muthia Recipe - Bitter Gourd Steamed Dumplings
To begin making the Karela Muthia Recipe, wash karelas and grate them along with the peel.
Squeeze the grated karela with hand to remove excess water content and collect the greens in a mixing bowl.
Add besan, jowar atta, rice atta, ginger, garlic, green chilli paste, cooking soda, turmeric powder, cumin powder, garam masala powder, salt and mix with a hand whisk.
Now slowly add little water and knead to make a firm dough. Grease your palm and divide the dough into four equal portions.
Roll each portion between your palm to shape into a thick log. Make four logs and keep aside.
Heat water in a steamer (Idli or Dhokla steamer) and place the logs on the steamer plate and steam for 15 minutes or more till the flour cooks well.
Remove and keep aside to cool. Cut into 1 inch pieces and collect them in a bowl.
For tempering, heat oil in a tadka pan and add cumin, mustard seeds, dry red chilies and asafoetida and allow them to splutter.
Now add the muthia pieces and shallow fry them for 5 to 6 minutes.