Doodhi Muthia is a traditional Gujarati snack that is both healthy and delicious. Made with grated bottle gourd (doodhi), flours, and spices, this steamed dish is light, flavorful, and easy to digest. The term “Muthia” is derived from the Gujarati word “muthi,” meaning “fist,” as the dough is molded by hand into its characteristic shape.

This dish is commonly served as a breakfast or evening snack and pairs perfectly with chutneys or a hot cup of tea. The best part? It’s incredibly easy to make at home! Let’s explore the recipe in detail, step by step, along with useful tips, variations, and frequently asked questions.

Summary

1. Why You Should Try Doodhi Muthia

2. Ingredients for Doodhi Muthia

3. Step-by-Step Method to Prepare Doodhi Muthia

4. Serving & Enjoying Doodhi Muthia

5. Tips to Make the Best Doodhi Muthia

Healthy and Nutritious

Doodhi Muthia is a great snack option for those who want to enjoy delicious food without feeling guilty. Since it is steamed instead of deep-fried, it contains fewer calories while being packed with fiber, vitamins, and minerals. The bottle gourd helps with digestion and keeps the body hydrated.

Simple Ingredients, Great Taste

This recipe uses easily available ingredients that you probably already have in your kitchen. The combination of whole wheat flour, gram flour, and semolina provides a unique texture, while the spices enhance the flavor.

Easy and Quick to Make

Unlike many snacks that require deep frying, Doodhi Muthia takes minimal effort. You only need to steam the rolls and lightly sauté them to bring out their golden brown color. This makes it a perfect dish to prepare even on busy days.

Perfect for Weight Watchers

If you are looking for a low-calorie, filling snack, this is the ideal choice. Since it’s high in fiber and protein, it keeps you full for a long time and helps in weight management.

Great for All Ages

Doodhi Muthia is loved by both kids and adults. It is soft, flavorful, and easy to chew, making it a great snack for toddlers, elders, and everyone in between.

For the Dough:

1. 2 cups grated bottle gourd (doodhi/lauki)
2. ¼ cup grated onions
3. ½ cup whole wheat flour
4. ½ cup semolina (rava/sooji)
5. ½ cup Bengal gram flour (besan)
6. 1 tsp ginger paste
7. 1 tsp green chili paste
8. ½ tsp turmeric powder
9. ½ tsp cumin seeds
10. 1 tsp lemon juice
11. 1 tsp sugar
12. 2 tbsp chopped coriander leaves
13. 2 pinches baking soda
14. ¾ tsp asafoetida (hing)
15. Salt to taste
16. 1 tsp oil

For Tempering:

1. ½ tsp mustard seeds
2. 8 curry leaves
3. 1 tsp sesame seeds
4. 2 tsp oil

For Garnishing:

2 tbsp finely chopped coriander leaves

Step 1: Preparing the Dough

1. Squeeze out the excess water from the grated bottle gourd and onions. 
2. In a large mixing bowl, combine the grated bottle gourd, onions, whole wheat flour, semolina, gram flour, ginger paste, green chili paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, asafoetida, salt, and 1 tsp oil.
3. Knead everything into a soft dough. If needed, add a little water, but avoid making it too watery.

Step 2: Shaping the Muthia

1. Apply some oil to your hands to prevent sticking.
2. Divide the dough into 4 equal portions.
3. Shape each portion into a cylindrical roll of about 6 inches in length and 1 inch in diameter.

Step 3: Steaming the Muthia

1. Grease a steamer tray or sieve with oil.
2. Place 2 rolls in the steamer and steam for about 20 minutes on medium heat.
3. Insert a toothpick—if it comes out clean, the Muthia is cooked.
4. Take them out of the steamer and allow them to cool for a bit.
5. Cut each roll into ½-inch slices and set them aside.

Step 4: Tempering for Extra Flavor

1. Heat 2 tsp oil in a pan on medium heat.
2. Add mustard seeds and let them crackle.
3. Add curry leaves, sesame seeds, and asafoetida. Sauté for 30 seconds.
4. Toss in the sliced Muthia and sauté for 4-5 minutes until they turn golden brown and slightly crispy.

Doodhi Muthia tastes best when served hot. Garnish it with freshly chopped coriander for a burst of freshness. You can enjoy it with:

1. Green chutney for a spicy kick.
2. Garlic chutney for a bold flavor.
3. A hot cup of masala chai for the perfect snack-time pairing.

1. Always squeeze out extra water from the bottle gourd to avoid a runny dough.
2. If the dough is too sticky, add a little more wheat flour or besan.
3. For the best flavor, use fresh herbs and spices.
4. Steam properly to ensure the inside is fully cooked.
5. For a healthier version, skip the tempering and eat the steamed Muthia directly.

FAQs

Q.1. Can I store Doodhi Muthia?

A.1. Yes! Keep them in an airtight container in the refrigerator for 2 to 3 days. Reheat by steaming or gently sautéing.

Q.2. What can I use instead of bottle gourd?

A.2. You can use grated zucchini, carrots, or spinach as alternatives.

Q.3. Can I skip the tempering?

A.3. Yes, steamed Muthia tastes great without tempering, but tempering enhances the flavor.

Q.4. Is Doodhi Muthia gluten-free?

A.4. No, but you can make it gluten-free by using chickpea flour (besan) and skipping wheat flour.

Q.5. How do I know when Muthia is cooked?

A.5. Insert a toothpick—if it comes out clean, it’s done! They should also have a firm texture when touched.

Conclusion

Doodhi Muthia is a wholesome, tasty, and easy-to-make Gujarati dish that is perfect for any time of the day. Whether you want a healthy breakfast, a tea-time snack, or a light dinner, this recipe is a fantastic choice. With its soft yet slightly crispy texture and aromatic tempering, it wins hearts instantly. Plus, it’s versatile—you can tweak it to your preference by adding other vegetables or adjusting spices. Give it a try and bring the authentic flavors of Gujarat to your kitchen!

At Vatan Indian Vegetarian Cuisine, we craft authentic dishes using fresh ingredients and traditional methods. Experience the rich flavors of Indian cuisine—visit https://vatans.com/  or call (609) 336-7333. One taste, and you’ll see why our guests return again and again!