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    Home » Breakfasts / Snacks

    Dudhi Muthia Recipe (Doodhi Muthiya)

    Published: May 28, 2012 · Last Modified: Apr 14, 2020 by Kanan Patel / 59 Comments

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    dudhi muthia recipe - Doodhi muthiya

    Dudhi muthia recipe (Muthiya) - This is one of the popular Gujarati snack. This is healthy snack because it steamed not fried.

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

    dudhi muthia recipe (Doodhi Muthiya)

    There are many different variation to the muthia. But this one made with lauki is the traditional one. Others are methi muthia, palak-methi muthia, mooli muthia, cabbage muthia and so on.

    There are two methods of making muthia – one is steaming and second is deep frying.

    • Usually steamed version usually is eaten as a snack with chutney or a cup of tea.
    • While fried version is added in curry/sabzi e.g. Undhiyu, tameta muthia nu shaak, vatana muthia nu shaak, valor muthia nu shaak.

    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 much better than having a bag of chips.

    How to make dudhi muthia?

    1) Grate onion and bottle gourd. Measure it and keep it aside.
    grated lauki and onion

    2) Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
    flour mixture for muthiya

    3) Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
    adding cilantro, chilies and lemon juice

    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.
    adding squeezed lauki and onion

    5) And knead it into soft dough. Use water if needed. You may need tablespoon or more or less or no water, depending on the moisture in your lauki.
    dudhi muthia dough

    6) Prepare steamer. Add about an inch of water and let it come to a boil. Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.

    7) Apply some oil on your palms and divide the dough into four equal portions. Shape each portion into cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on greased tray as shown below.
    muthia logs

    8) Steam it for 20-22 minutes. You can check muthia is done by inserting a toothpick or knife in the muthia and it should come out clean.
    steamed dudhi muthia

    9) Let it cool for 5 minutes, remove it to plate or cutting board. then cut into half inch slices.
    cut into slices

    10) Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.
    tempering on mustard and sesame seeds

    11) Then add sliced muthia. Mix gently so they do not break and sauté till you get little brown and slightly crispy around the edges. Turn off the heat. Serve hot.
    shallow fry muthia

    Serving suggestion:

    • Serve as a snack with ketchup or coriander chutney. It tastes best when served with mango chunda.
    • It can be served with a cup of tea or coffee as an afternoon snack or morning breakfast.
    • If you are traveling or going for picnic then this is best snack to pack into the box as it tastes good even if it’s cold.
    how to make Muthiya

    Check out other Gujarati snack recipes
    Dhokla (khatta, white dhokla)  //  Khaman (Nylon, spongy)  //  Tikha gathiya  //  Khichu // Methi thepla // Dal vada

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    dudhi muthia recipe - Doodhi muthiya
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    Dudhi Muthia Recipe (muthiya recipe)

    4.88 from 24 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Dudhi muthia recipe (Muthiya) - This is one of the popular Gujarati snack. This is healthy snack because it steamed not fried.
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 331kcal
    Servings 4
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For dudhi muthiya recipe:

    • 2 cups Lauki (bottle gourd or dudhi) Grated
    • ¼ cup Red onion grated optional
    • ½ cup Whole wheat flour (Chapati atta)
    • ½ cup Besan (gram flour) bengal flour
    • 1 cup Sooji (rava or semolina)
    • ½ teaspoon Turmeric powder
    • ¼ teaspoon Hing (Asafoetida)
    • ¼ teaspoon Baking soda
    • ½ teaspoon Cumin seeds
    • ½ teaspoon Fennel seeds
    • Salt to taste
    • 1 teaspoon Sugar
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 4 Green chilies chopped finely
    • 3 tablespoons Cilantro or coriander leaves chopped finely
    • 1 teaspoon Lemon juice
    • 1 teaspoon Oil

    For Tempering

    • 3 tablespoons Oil
    • ½ teaspoon Mustard seeds
    • 2 teaspoons Sesame seeds

    Instructions 

    Making dudhi muthiya recipe:

    • Grate onion and bottle gourd. Measure it and keep it aside.
    • Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
    • Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
    • 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.
    • And knead it into soft dough. Use water if needed.
    • Prepare steamer. Add about an inch of water and let it come to a boil.
    • Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.
    • Apply some oil on your palms and divide the dough into four equal portions.
    • Shape each portion into cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on greased tray as shown below.
    • Steam it for 20-22 minutes.
    • Let it cool for 5 minutes, remove it to plate or cutting board. then cut into half inch slices.

    Making tempering:

    • Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.
    • Then add sliced muthia. Mix gently so they do not break and sauté till you get little brown and slightly crispy.
    • Turn off the heat.

    Nutrition

    Calories: 331kcal | Carbohydrates: 45.1g | Protein: 9.8g | Fat: 12.7g | Saturated Fat: 1.6g | Cholesterol: 0mg | Sodium: 677mg | Potassium: 385mg | Fiber: 4.9g | Sugar: 4.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Aditi

      December 19, 2022 at 4:54 pm

      Is there anyway i can replace besan with something? My toddler is allergic to besan hence!

      Reply
      • Kanan Patel

        December 20, 2022 at 8:14 am

        Use same amount of wheat flour

        Reply
    2. Rina

      March 30, 2021 at 11:11 am

      These are my favourite! Tried making muthiyas for the first time but they turned out a bit hard and doughy. Any tips on how to make them softer?

      Reply
      • Kanan Patel

        March 30, 2021 at 2:03 pm

        Addition of baking soda makes the lighter and softer muthia.
        Plus, steaming them on medium heat helps as well. one should not cook on high heat.

        Reply
        • shital desai

          July 14, 2021 at 7:23 am

          too much soda or overcooking could also make it hard. medium heat does help. I boiled water and left the muthiyas on high for 5 minutes and cooked them on medium heat for 15 minutes.
          I also think semolina makes it bit hard. In the past, I have added less semolina or no and they turned out soft which are too my liking because I can drizzle bit of olive oil or groundnut oil and eat them as is. This time, they were dry, so I had to stir fry in oil with mustard seed baghaar.

          Reply
          • Kanan Patel

            July 15, 2021 at 8:55 am

            I agree, too much baking soda will make hard muthiya.
            Thank you for your tips and detail explanation. It is helpful.

            Reply
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