Post published on November 4, 2022 by vspiceroute

Last post modified on August 14, 2023 by vspiceroute

There are many versions of Dudhi na Muthiya but I love how my mom makes it. This is one recipe that my mom has perfected and it tastes just like how my Naani made years ago. Every time I visit her she would make a big batch for me do I can put in my refrigerator and eat it for days. They are crispy from

outside and soft from inside.  Every bite gives me comfort and wholesome feeling. I am sharing a quick recipe and you can make these in a dhokla tray. These turned out perfect and I am so happy to have this recipe that I can share with all of you. Pair this along with chai for breakfast or chaas if you are eating light lunch. 

Dudhi na Muthiya | Bottlegourd Muthia | Gujarati Muthiya

Muthiya is one of my favorite Gujarati dishes. I grew up eating muthiya made by my Naani and then my mom. If you were to ask me one dish that I want my mom to make every time I see her then it has to be Dudhi na Muthiya. It’s a simple dish yet wholesome. It hits all the taste buds as it’s sweet, spicy and tangy. Whenever I compare my moms Muthiya to any other, I think nothing beats my mom’s recipe (yes I am biased). My mom finally taught me how to make it and I was shocked to find out that it’s so easy to make them. I am sharing her recipe here that I am sure you will love. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Brunch, lunch, Snack
Cuisine gujarati, Indian
Servings 2 people


  • 1 cup whole wheat flour
  • 3/4 chickpea flour
  • 1/4 cup fine semolina
  • 2 tsp sugar
  • 1 and 1/2 tsp salt
  • 1 and 1/2 tsp red chili powder
  • 1/4 tsp asafetida powder
  • 1/2 tsp turmeric powder
  • 1/4 cup lime juice
  • 1 cup shredded dudhi
  • 1 and 1/4 cup cooked rice
  • 2 tablespoon Oil

Tadka or Tempering

  • 2 tablespoon oil
  • Salt if needed
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1/2 tsp as asafetida powder
  • 3-4 curry leaves


  • Cook rice before making muthiya or you use leftover rice
  • Shred Dudhi or Bottle gourd and do not squeeze the water
  • In a wide bowl mix together whole wheat flour, chickpea flour and semolina
  • Add red chili powder, salt, sugar, asafetida powder, turmeric powder
  • Add shredded dudhi and cooked rice
  • Add oil and lime juice and mix everything well and it should be not to runny or not to thick
  • Grease the dhokla tray with oil and layer the muthiya mixture in the tray
  • Steam the muthiya mixture for 25 minutes till it’s cooked
  • Take the tray out and let it cool
  • Cut it into pieces
  • Heat oil on medium heat in a wide pan
  • Add mustard seeds, cumin seeds and asafetida powder
  • Add sesame seeds and curry leaves
  • Once it sizzles, add the muthiya pieces and cook the muthiya till it’s crispy
  • Once it is crispy on all edges, garnish with chopped cilantro and serve
Keyword bottlegourd muthiya, dudhi na muthia, dudhi na muthiya, gujarati moothiya, gujarati muthia, gujarati rasiya muthia, gujju muthiya, indian muthia, vegan muthiya

Click here for the recipe for Rasiya Muthiya

I used Instant Pot to steam it click here