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doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia

Tarla Dalal
13 December, 2024


Table of Content
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images.
doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia.
Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer.
I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
Serve steamed lauki muthia with green chutney.
Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.
Doodhi Muthia ( Gujarati Recipe) recipe - How to make Doodhi Muthia ( Gujarati Recipe)
Tags
Preparation Time
15 Mins
Cooking Time
46 Mins
Total Time
61 Mins
Makes
45 pieces
Ingredients
For Doodhi Muthia
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava / sooji)
1/2 cup besan (Bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of baking soda
3/4 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For doodhi muthia
- To make doodhi muthia, squeeze out excess water from the grated bottle gourd and onions and discard the liquid.
- Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste , turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, ½ tsp of asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
- Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
- Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
- Arrange 2 rolls on a greased sieve and steam in a steamer for 20 minutes.
- Repeat step 5 to steam 2 more rolls.
- Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the remaining 2 tsp of oil in a deep non-stick pan and add the mustard seeds, curry leaves, sesame seeds and remaining asafoetida and sauté on a medium flame for a 30 seconds.
- Add the doodhi muthia pieces and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
- Serve the doodhi muthia immediately garnished with coriander.
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia Video by Tarla Dalal
Doodhi Muthia ( Gujarati Recipe) recipe with step by step photos
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To make Doodhi Muthia take 2 cups grated bottle gourd (doodhi / lauki), squeeze out all the water from the doodhi and put it in a deep bowl. Use the balance water to add to the dough later.
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Take 1/4 cup grated onions and squeeze out the water. Discard the water.
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Add the grated onion without the squeezed out water. If you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use.
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Add 1/2 cup whole wheat flour (gehun ka atta). My grandmother adds a little bajra and jowar flour to this.
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Then add 1/2 cup semolina (rava / sooji), it will give it a nice texture to the muthias. You can also skip adding this to make your muthia healthier. For diabetics, weight loss skip adding rava.
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Add 1/2 cup besan (bengal gram flour). Besan is a good binding agent, and it helps to hold the muthia together while they are cooking. Besan has a nutty flavor and a slightly chewy texture, which both contribute to the taste and texture of muthia and a good souce of protein.
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Then add 2 tsp ginger-green-chilli paste to add some spice to the muthias. See how to make ginger-green-chilli paste.
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Then add 1/2 tsp turmeric powder (haldi). Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits. Also, it provides an amazing yellow colour.
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Add 1/2 tsp cumin seeds (jeera). These tiny seeds will enhance the taste of the muthias. Cumin seeds because of its distinctive aroma and flavour and are widely used in whole and powdered form in Indian as well as international cuisine.
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Add 1 tsp fennel seeds.
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Add 1 tsp lemon juice, a tangy taste enhancer.
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Then add 1 tsp sugar. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for.
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Add 2 tbsp chopped coriander (dhania). Coriander also has a pleasant aroma that enhances the overall flavor and appeal of muthia.
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Add 2 pinches of baking soda also known as soda-bi-carb. It aids in making the muthias soft.
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Add 3/4 tsp asafoetida (hing). It acts as a digestive aid.
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Add salt to taste. We added 1 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount.
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Add 1 tsp of oil.
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If required add a little of the doodhi water or water to the dough.
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Mix well with your hands to make a soft dough. Traditionally recipe does not require water. This is the perfect consistency.
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Divide the dough into 4.
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To make Doodhi Muthia take 2 cups grated bottle gourd (doodhi / lauki), squeeze out all the water from the doodhi and put it in a deep bowl. Use the balance water to add to the dough later.
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To steam doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | add water in a steamer and put to boil.
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Grease the steamer plate with oil using a brush.
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Roll the 4 pieces of muthia dough into long, cylindrical shape.
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Place rolled muthiya on the greased steamer plate at a little distance from each other, so that the muthias don’t stick to each other when steamed and fluffed up. Our steamer had 2 plates so we steamed all the muthiya at one go.
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Steam for 20 minutes. You can check if the muthiya are done by inserting a knife or toothpick. If it comes out clean, they are cooked. If not, then steam for a little longer.
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Open the lid and remove the steamed muthias.
- The steamed doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | are ready. Steaming makes these muthiyas a healthy snack to munch upon!
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Cool the doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | and cut into slices.It is very important to cool them or else, they will break on slicing.
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To steam doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | add water in a steamer and put to boil.
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For the tempering heat 2 tsp coconut oil or oil in a non-stick pan. Consider using coconut oil instead of processed seed oils for a healthier diet.
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Add the 1/2 tsp mustard seeds ( rai / sarson).
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When the mustard seeds crackle add the 1 tsp sesame seeds (til). Til gives a nice bite and nutty flavor.
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Add a pinch of asafoetida (hing).
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Add 8 curry leaves (kadi patta).
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Saute on medium heat for. 10 to 20 seconds.
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To this tempering add the cut muthias pieces.
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Sauté on a medium flame for 5 minutes or till they turn light brown in colour and crisp.
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Serve the doodhi muthias with green chutney. They taste good even when they are cold, so you can pack them in dabba.
- There are many different variants of muthias made with a combination of an array of flours and vegetables. Palak and Doodhi Muthia, Nachni Methi Muthia and Cabbage Jowar Muthias are few of my favorite muthiya recipes.
- Fried muthia recipes like the Crispy Whole Wheat Muthia , Methi Muthias can be made in advance and stored in an air-tight container. They taste really good with a cup of tea.
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For the tempering heat 2 tsp coconut oil or oil in a non-stick pan. Consider using coconut oil instead of processed seed oils for a healthier diet.
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Like Doodhi Muthia then you might like methi muthia recipe. See detailed step by step recipe of Gujarati methi muthia. Makes 15 muthias.
Ingredients For Methi Muthia
1 1/4 cups chopped fenugreek (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1 1/2 tsp ginger-green chilli paste
1 1/4 tbsp sugar
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 1/2 tbsp oil
salt to taste
Method For methi muthia- To make methi muthia, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves.
- Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water.
- Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the methi muthia on an absorbent paper. Serve immediately.
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Like Doodhi Muthia then you might like methi muthia recipe. See detailed step by step recipe of Gujarati methi muthia. Makes 15 muthias.
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Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use.
-
Add the cumin seeds. These tiny seeds will enhance the taste of the muthias.
-
Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for.
-
Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft.
-
Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
-
List of ingredients for doodhi muthiya.
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Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use.
Nutrient values (Abbrv)per plate
Energy | 19 cal |
Protein | 0.6 g |
Carbohydrates | 3.2 g |
Fiber | 0.5 g |
Fat | 0.5 g |
Cholesterol | 0 mg |
Sodium | 1.6 mg |
Click here to view Calories for Doodhi Muthia ( Gujarati Recipe)
The Nutrient info is complete

Foodie #600614
March 13, 2025, midnight

rajendra naik
March 13, 2025, midnight
Laay Bhari.

Pavani
March 13, 2025, midnight
Awesome taste. Simply love your way of explaining each and every recipe which makes correct quantity with perfect taste. I made these today and it was just heavenly feeling eating this dish after ages. Thank you so much for sharing all varieties.

Tarla Dalal
March 13, 2025, midnight
Hi Pavani, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

shraddha
March 13, 2025, midnight
Very easy and so tasty. I love it.

Tarla Dalal
March 13, 2025, midnight
Hi Shraddha , we are delighted you loved theDoodhi Muthia recipe and it came out perfectly. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Hetal Momay
March 13, 2025, midnight
left over rice or soaked n squeezed poha can also be added for softness

Tarla Dalal
March 13, 2025, midnight
Hi Hetal, Thank you for your suggestion.

Dhara
March 13, 2025, midnight
Hello Aunty, I read your recipe, which is one of my favourites. So before googling I had asked my grandmother for it. She asked me to put a pinch of soda in it. The rest was your recipe and it was fabulous. Thank you so much. I really appreciate you a lot!

Tarla Dalal
March 13, 2025, midnight
Hi Dhara, Happy to know you have liked the recipe. Do keep trying more recipes and give us your feedback.

Sarika
March 13, 2025, midnight

Sushma Tyagi
March 13, 2025, midnight

Madhu
March 13, 2025, midnight
Tasty and healthy. Different version. Diabetic friendly.

Sima Mahesh Malhotra
March 13, 2025, midnight
Relished a lot to. Really a mouth watering dish

Akash sachan
March 13, 2025, midnight
Hii mam, today I tried to make barva karela and I am successfully passed by mumma. so thankuuuuuuu veryyyyyy muchhhhhhh mam. Mam I need to know a sweet drink or a sweet dish for a diabetes person?

Tarla Dalal
March 13, 2025, midnight
Hi Akash, We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Here are some recipes for diabetes http://www.tarladalal.com/recipes-for-diabetic-recipes-370. Do give us your feedback..

Deepa Mehta
March 13, 2025, midnight
Can we use coarse wheat floor instead of regular wheat floor and rava mixture. Plz give me exact proportion of floors.

Sima Mahesh Malhotra
March 13, 2025, midnight
I liked the way of explanation. It helped me very much.

Sumit
March 13, 2025, midnight
?????? ?????? ???? ??? ??? ?? ?????? ?? ?????? ?? ??? ???? ??????? ???? ?????? ?????????? ?? ??????? ?????? ??? ????? ???? ?? ?????? ?? ??? ????, ????? ?? ??? ?? ???? ?? ?????? ???? ??? ??? ?????, ???? ?? ????? ?? ??? ?? ???? ?????? ?? ???? ????? ????? ???? ???? ???? ??? ???? ?? ???? ??????

Niki
March 13, 2025, midnight
Awesome receipe. Yummy I liked it very much

Shiraz S K
March 13, 2025, midnight
Yes tried n thanks Enjoyed making n eating Delicious yummy healthy snacks to munch on

Tarla Dalal
March 13, 2025, midnight
Hi Shiraz, Delighted to know you liked the recipe. Do keep trying more recipes and give us your feedback. Happy Cooking!

Nidhi Mathur
March 13, 2025, midnight
If we want to avoid besan due to Uric acid then what can we use instead for my mother. Are we using bengal gram as binding agent. Thanks a lot Google ,Search Google & Team of Tarla Dalal.

Govind Rathod
March 13, 2025, midnight

Tarla Dalal
March 13, 2025, midnight
Govind, glad you liked the doodhi muhtia recipe. Thanks for the feedback.

Anita
March 13, 2025, midnight
Can you tell me how many grams i cup is please.

Niharika
March 13, 2025, midnight
I loved dis recipe. I am basically gujarati and my mom make awsm traditional dishes bt i hv nvr tried onions in muthiya. I just loved your all recipes. Thank you very much ma''am

Tarla Dalal
March 13, 2025, midnight
Hi Niharika. We are delighted you loved the Doodhi Muthia recipe. Thanks for your kind words. Please keep posting your thoughts and feedback. Happy Cooking.

Hiral
March 13, 2025, midnight
I made it w cabbage instead and it came out really well..Lookin forward to make more dishes in Quarantine Home life. Hope you and your family is safe too. take care. Kind regards Hiral x

Bharathi
March 13, 2025, midnight
Can we steam it at night and then keep it in fridge. And then fry it in the morning for breakfast

Tarla Dalal
March 13, 2025, midnight
Yes, thaw it for 15 to 20 minutes at least and then deep-fry.

Rupa Bhatt
March 13, 2025, midnight
Just too good a recipe. Very very tasty and yummy.

Tarla Dalal
March 13, 2025, midnight
Thank you for your feedback. Happy cooking.!

Foodie #690099
March 13, 2025, midnight

Foodie #690099
March 13, 2025, midnight

Suchi
March 13, 2025, midnight
I tried it and added all types of flour I had like bajra ,jowar and rava ...it came out really good

Tarla Dalal
March 13, 2025, midnight
Thank you for your feedback. Happy cooking.!

Jyoti
March 13, 2025, midnight

Tarla Dalal
March 13, 2025, midnight
Jyoti, glad you liked the doodhi muhtia recipe. Thanks for the feedback.

Urmila Shah
March 13, 2025, midnight
This recipe is loved by all. Just wanted to know how long can the muthiya last without refrigeration...

Shweta
March 13, 2025, midnight
I tried this recipe but my muthiyas became hard, could you pls. tell me why it became hard

Tarla Dalal
March 13, 2025, midnight
Hi Shweta, At times when more water is added then they turn hard.

Bobby Patel
March 13, 2025, midnight

Mrunalini Raval
March 13, 2025, midnight

Eat to live
March 13, 2025, midnight
Tasty recipe.

Foodie #618438
March 13, 2025, midnight

urvi
March 13, 2025, midnight
i tried muthias for the first tym.. n dey wer jst awesome ... i didnt use fennel seeds but still taste was gud

Tarla Dalal
March 13, 2025, midnight
Hi Urvi, We are very glad you loved the recipe, do try other recipes and let us know how they turned out...Happy Cooking !!

Akshatha kamath
March 13, 2025, midnight
I tried this recipe n totally loved it

Tarla Dalal
March 13, 2025, midnight
Thanks Akshatha. We are delighted you loved the Muthia recipe. Please keep posting your thoughts and feedback.

Preeti
March 13, 2025, midnight
I just love this recipe. Whenever iam very hungry make this for dinner. It''s healthy and can eat it without guilt.

Tarla Dalal
March 13, 2025, midnight
Hi Preeti. We are delighted you loved the Doodhi Muthia recipe. Please keep posting your thoughts and feedback. Happy Cooking.

Ridhima Seksaria
March 13, 2025, midnight
Hi! I tried the receipe, but my muthiyas became really chewy. It wasn''t tasting nice. Please tell me where I went wrong.

Tarla Dalal
March 13, 2025, midnight
Hi Ridhima, They can be chewy and hard because the water you might have added to the mixture might be a little more or you steamed it for a little more time..

Foodie #647265
March 13, 2025, midnight
Very easy and tasty. Family loved it :)

Tarla Dalal
March 13, 2025, midnight
Hi Foodie , we are delighted you loved the Doodhi Muthia recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.