Dudhi Muthiya is a popular Gujarati steamed snack recipe made with bottle gourd or lauki. It is a simple snack that can be made with ingredients easily available at home. Tastes best with a side of coriander chutney.
Gujarati cuisine is known for their “nasta” or “snack” recipes. I absolutely love their cuisine especially the snack recipes. They are made with pantry staples and so delicious.
I make muthiya with a variety of ingredients and flours. Basically whatever vegetable is available in the refrigerator can be easily turned into a muthiya.
Forget kids, I know many adults who are tough to please when it come to bottle gourd. How about sneaking such vegetables in recipes like these?
This is a great after school snack recipe for kids (adjust spice levels accordingly) and also a late evening snack / light dinner on weekdays when you are bored of eating the regular roti-sabzi or dal-rice meals.
While I share the ingredients that went into the making of this delicious dudhi muthiya recipe below, I have also listed down suitable alternatives.
As always, these have been tried and tested by me at home since we make this regularly.
Dudhi Muthiya Ingredients
You are requested to go through the recipe card below for all the details and exact measurements.
Bottle Gourd (Lauki or Dudhi) – The only time consuming part about the recipe is the peeling and grating of bottle gourd. Rest everything is just a 15 minute exercise.
If your bottle gourd has very tiny seeds, don’t bother removing them. If the seeds are thick, remove it and then grate.
I have grated 2 tightly packed cups of bottle gourd (approx half quantity of a large size (arm length) lauki)
Once you grate them, squeeze out the excess water and then add them to the flours.
Bottle gourd has so much water that you hardly need any water to bind the rest of the ingredients hence don’t add any water unless you mix the bottle gourd with the flours and spices
Wheat Flour and Chickpea Flour – Sift both the flours (equal quantity) for a lump-free dough.
For a Gluten free recipe, add 1 cup of Chickpea Flour or Besan and 3/4 cup of Jowar Aata (Sorghum or Pearl Millet Flour) to the recipe.
Garlic + Green Chilli Paste – It forms the crux of most Gujarati snack recipes and only skip this if you prefer a No Garlic version.
What Other Vegetables Can I add to this recipe?
Apart from Bottle Gourd, you can use this recipe as base to create a variety of versions
- Carrots – Peel and grate them. You will need water to bind the ingredients.
- Zucchini (similar to bottle gourd) – Just squeeze out the excess water and add to the flours.
- Finely grated Cabbage
- Chopped leafy greens like Methi (fenugreek) and spinach (palak). If adding leafy greens, add around 1 & 1/2 cups of tightly packed chopped leaves.
- If you don’t have any vegetables in refrigerator, you can just add some finely chopped coriander leaves (around 1 cup) and make this muthiya.
During winters, when radish is in season, I make Mooli Muthiya or Radish Muthia. Do try the recipe, especially if you love Gluten free muthiya recipe.
Step-wise Dudhi Muthiya Recipe
In a vessel or wide plate, sift both the flours i.e. whole wheat and chickpea (besan).
In a bowl, grate lauki (2 cups for this recipe)
Now squeeze out the water from the lauki and add it to the bowl with sifted flours.
Add green chilli + garlic paste, turmeric powder, red chilli powder, hing, sugar and salt to taste.
Knead it well without adding any water. The moisture from dudhi will be enough to bind the ingredients into a dough. In case the dough is hard, add few spoons of water.
Don’t add a lot else it will fall apart while steaming.
Add a tsp of oil to the dough, knead once and prepare the steamer.
Grease the steamer plate with few drops of oil to avoid the muthiyas from sticking.
Divide the dough into 4 portions and shape them into thick logs. Place them on a greased plate into the steamer. Steam the muthiyas for atleast 15 to 20 minutes.
To check if they are steamed or cooked in the centre, pierce a knife and if it comes clean, you can switch off the gas and allow the muthiyas to cool.
Once they are cool, slice them into thick discs and prepare for tempering.
Heat a pan, add oil, sesame seeds and mustard seeds.
Once the mustard crackles and the sesame pops, add the steamed muthiyas along with finely chopped coriander leaves.
Switch off the flame and serve piping hot with chutney.
Recipe Notes –
Adding sugar is optional but highly recommended. It enhances taste and balances the heat from the green chillies that are crushed and added.
Can the muthiya’s be made ahead?
I always steam an extra batch and just refrigerate the muthiya logs in a container. The next day, I slice them and pan fry as needed.
I have refrigerated it up to 72 hours and it stays fresh.
Can I reheat the pan fried muthiya’s?
Yes, In Microwave.
How Can I steam the dudhi muthiya without steamer?
Grease an idli plate and place the logs on it. Keep the stand inside the pressure cooker (filled with water) and steam for 15 minutes.
You can steam these muthiyas in a kadhai or broad pan too. Just fill the kadhai with water (half) and place the greased plate on top. Cover and steam it.
Ensure you brush some oil on the steamer plate / idli plate / any vessel that you are using for steaming to avoid the dough from sticking while steaming.
Steamed Snack Recipes on the blog –
Kothimbir Vadi – Maharashtrian Style steamed coriander leaves dumplings
Barnyard Millet Pidi Kozhukattai – South Indian steamed snack or breakfast recipe. Gluten Free and Vegan Recipe.
Uppu Kozhukattai or Ulundhu Kozhukattai – Steamed Rice Flour snack stuffed with spicy urad dal filling.
Dudhi Muthiya Recipe | Lauki Muthiya | Steamed Bottle Gourd Snack
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
Ingredients for Muthiya
- 1 cup Besan, Kadala Maavu or Chickpea flour
- 1 cup Whole Wheat Flour
- 2 cups Dudhi or Bottle Gourd (Grated)
- 1 tbsp Garlic – Green Chilli paste
- ½ tsp Kashmiri Red chilli powder
- ½ tsp Turmeric Powder or Haldi Powder
- ¼ tsp Hing or Asafoetida
- 1 tsp Sugar
- 1 tsp Oil
- Salt to taste
Ingredients for Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds or Rai
- 2 tsp White Sesame Seeds
- Finely Chopped Coriander Leaves as required
- In a vessel or wide plate, sift whole wheat and chickpea (besan) flours.
- In a bowl, grate lauki (2 cups required for this recipe).
- Now squeeze out the water from the lauki and add it to sifted flours.
- Add green chilli + garlic paste, turmeric powder, red chilli powder, hing, sugar and salt to taste.
- Knead it well without adding any water. Note – The moisture from lauki will be enough to bind the ingredients into a dough. In case the dough is hard, add few spoons of water.
- Add a tsp of oil to the dough and knead lightly. In the meanwhile, prepare the steamer.
- Grease the steamer plate with few drops of oil to avoid the muthiyas from sticking.
- Divide the dough into 4 portions and shape them into thick logs. Place them on a greased plate into the steamer. Steam the muthiyas for atleast 15 to 20 minutes.
- To check if they are steamed or cooked in the centre, pierce a knife and if it comes clean, you can switch off the gas and allow the muthiyas to cool.
- Once they are cool, slice them into thick discs and prepare for tempering.
- Heat a pan, add oil, sesame seeds and mustard seeds.
- Once the mustard crackles and the sesame pops, add the steamed muthiyas along with finely chopped coriander leaves. Switch off the flame and serve piping hot with chutney.
- The Recipe is Vegan.
- For a No Garlic version, skip the garlic. Although, it is highly recommended for the authentic taste.
- Adding sugar is optional but highly recommended. It enhances taste and balances the heat from the green chillies that are crushed and added.
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