Doodhi na muthia is one of the most popular dishes of Gujarati cuisine. They are made by combining wheat flour with grated bottle gourd and few spices. They are first steamed and then tempered with flavours of mustard seeds, sesame seeds and other spices.
The word “Muthia” has been derived from a Guajarati word called Muthi, meaning fist. So they are named muthia, as they are made into a cylindrical shape using the fist.
Gujarati recipes have a mild touch of sweetness. You can eliminate adding sugar if you want. We have added lemon juice to balance the sweetness.
Serve these Doodhi na Muthias as a tea time snack, tiffin snack, for breakfast or even for a light dinner along with green chutney, tomato ketchup or mango chunda. You can also pack and carry them along, while you are travelling or going for picnic. It tastes good when served cold too.
You can also check our recipe of a sabzi made using bottle gourd and chana dal – Lauki chana dal sabzi
If you are looking for more snacks/breakfast recipes, you may like –
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Ingredients (1 cup = 240 ml)
- 1.5-2 cups grated bottle gourd/doodhi /lauki
- 1 cup whole wheat flour/gehun ka atta
- ¼ cup semolina/sooji/rava
- ¼ cup besan/gram flour
- 1-2 finely chopped green chillies
- an inch piece of ginger grated
- ¼ teaspoon asafoetida/hing
- ½ teaspoon turmeric powder/haldi
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon lemon juice
- ¼ teaspoon baking soda/eno
- 1 teaspoon sugar
- salt to taste
- 2 tablespoon oil
- ¼ cup curd/dahi
- water as required
For the tempering
- 1 tablespoon oil
- 1 broken dry red chili deseeded
- ½ teaspoon mustard seeds/rai
- 1 green chili cut into 2 pieces/finely chopped
- pinch of asafoetida/hing
- 1 teaspoon sesame seeds/til
- Before we prepare our dough for muthias, heat water in a steamer and let it come to a boil.
- In a wide bowl, combine whole wheat flour, semolina/sooji, besan, ginger, green chili, hing, turmeric powder, jeera powder, dhaniya powder, red chilli powder, lemon juice, sugar, baking soda/eno, salt and oil. Mix well till you get a crumbly texture.
- Now add curd and grated bottle guard/lauki/doodhi and knead into a soft dough adding water gradually as required. Be a little careful while adding water, because bottle gourd will leave its own moisture, so adding slightly more water would make the dough sticky and non manageable.
- Apply few drops of oil on your hands and divide the mixture into equal portions.
- Shape each portion into a cylindrical roll.
- Arrange these rolls on a greased steamer plate and steam in a steamer for about 20-25 minutes. Turn off the heat, remove the rolls from steamer and let them come to room temperature.
- Cut the rolls into ½ inch slices and keep aside.
- For the tempering, heat the remaining 1 tablespoon oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds.
- When the seeds crackle, add green chilli, asafoetida and sesame seeds and muthia pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
- Serve hot with green chutney, tomato ketchup or with just a cup of masala tea.