Doodhi Muthia

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dudhi muthia recipe - Doodhi muthiya

Muthia is popular Gujarati snack. Everybody might know about this snack, even if he/she is not Gujarati. There are many different varieties of muthia – dudhi muthia, mooli muthia, methi muthia, palak-methi muthia and so on. But today’s recipe is doodhi muthia/Lauki muthia.

There are two methods of making muthia – one is steaming and second is deep frying. Usually steamed muthia is eaten as a snack with chutney or a cup of tea. And fried muthia is added in Undhioo or any curry/shaak like vatana muthia nu shaak, tameta muthia nu shaak.

Steamed dudhi muthia is sautéed in oil with mustard seeds and sesame seeds. And that’s why they get little crispy, brown layer from outside. Sesame seeds give nice crunch and nutty taste to the muthia.

It is very healthy and filling snack. You can pack this into kid’s lunch box also. It tastes good if it is cold. So this is best snack to pack for picnic, take one ketchup bottle with it. And you will have healthy, yummy snack. It is obviously better than having a bag of chips.

I have added some grated onions to it for some flavors. But you can replace it with lauki.

5 from 1 reviews
Doodhi Muthia
 
Prep time
Cook time
Total time
 
Cuisine – Gujarati Recipe category – Snack/Appetizer Skill level – Easy/Beginner
Yield: 4 Servings
Ingredients
  • Doodhi (Bottle gourd or Lauki) – 2 cups, Grated
  • Onion – ¼ cup, grated
  • Whole wheat flour – ½ cup
  • Besan (chickpea flour) – ½ cup
  • Semolina (Sooji or Rawa) – 1 cup
  • Turmeric powder – ½ teaspoon
  • Asafoetida – ¼ teaspoon
  • Baking soda – ¼ teaspoon
  • Cumin seeds – ½ teaspoon
  • Fennel seeds – ½ teaspoon
  • Sugar – 1 teaspoon
  • Ginger paste – 1 teaspoon
  • Green chilies – 4, chopped finely
  • Cilantro – 10 sprigs, chopped finely
  • Lemon juice – 1 teaspoon
  • Oil – 1 teaspoon
  • salt - to taste
For Tempering
  • Oil – 2 tablespoons
  • Mustard seeds – ½ teaspoon
  • Sesame seeds – 2 teaspoons
Instructions
  1. Grate onion and bottle gourd. Measure it and keep it aside.
  2. Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
  3. Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
  4. Then squeeze out as much possible water from bottle gourd and onion. Use your all strength to squeeze out water. Add it to the bowl. Mix well.
  5. And knead it into soft dough. Use water if needed. may be you will need tablespoon or more or less.
  6. Prepare steamer. Add about an inch of water and let it come to boil. Then apply some oil on steamer tray with holes in it and grease it well.
  7. Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on grease tray as shown below.
  8. And steam it for 20-22 minutes. You can check muthia is done by inserting a toothpick in the muthia and it will come out clean.
  9. Let it cool for 5 minutes then cut into half inch slices.
  10. Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.
  11. Then add sliced muthia. Mix gently so muthia do not break and sauté it till you get little brown and crispy muthia. Turn off the heat.
  12. Serve hot.
Additional Info
Taste – mild spicy, little crunchy, nutty from sesame

Shelf life – once cools completely, it can be kept in refrigerator in air tight container up to a week.


Serving suggestions – Serve as a snack with ketchup or chutney. It can be served with a cup of tea or coffee as an afternoon snack. If you are travelling or going for picnic then this is best snack as it tastes good even if it’s cold.

I have served delicious dudhi muthia as a weekend brunch with a cup of tea.

dudhi muthia recipe - Doodhi muthiya

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Comments

  1. Kanan says

    Hi Kanan,

    I love muthia’s but few times they have turned out hard or raw and I do not understand what the problem is; is it the steaming part or using wrong proportions of wheat flour/besan/sooji. Can you please suggest a remedy?

    • says

      If muthias are raw then steam for few minutes longer or till the inserted knife comes out clean.
      If your muthia comes out hard meaning you have steam them on high heat. Always keep the heat on medium. To make soft muthia try adding little more baking soda and lemon juice in it. wheat/sooji/besan proportion does not matter, they can be added more or less as per your liking taste.

  2. says

    Hi kanan

    i love those muthias, my bhabi used to make them often but we just used besan in it. and yours looks so yummy, next time goin to follow your step by step version, we never used onion though,

    thanks for visit at my place. i m checking your other recipes now

  3. says

    HI kannan,

    Thanks for visiting my blog. :). Looks like a lot of gujarathi recipes here. Lovely blog you have.They are all new to me. Will definitely try out some from yours. :)

  4. says

    recipe is new to me.. i was prepared to be reading a fried snack.. after quickly browsing thru, i had to go back and re read to make sure that i did not miss the frying step. am excited to find such a yummy non fried snack.. will try