Post published on November 4, 2022 by vspiceroute
Last post modified on July 15, 2026 by vspiceroute
Introduction
Dudhi na Muthiya is a classic Gujarati snack made with grated bottle gourd, whole wheat flour, chickpea flour, and simple spices. These soft, steamed dumplings are lightly pan-fried until golden and crispy on the outside while staying tender on the inside. They make a delicious breakfast, tea-time snack, or light meal that’s wholesome, flavorful, and easy to prepare.
This family recipe has been passed down through generations and is one of those comforting dishes that never goes out of style. Every bite has the perfect balance of sweet, spicy, and tangy flavors that Gujarati cuisine is known for.
The Inspiration Behind This Recipe
Some recipes are more than just food—they’re filled with memories. Dudhi na Muthiya is one of those dishes in my family. My grandmother made them for us growing up, and later my mom perfected her version. Every visit home meant a fresh batch waiting in the kitchen, and she’d always make extra so I could enjoy them for days.
What makes this recipe special is its simplicity. Instead of shaping individual muthiyas by hand, this version is steamed in a dhokla tray, making it quicker and easier while delivering the same authentic taste and texture.
Ingredients
- Whole wheat flour
- Chickpea flour (besan)
- Fine semolina (sooji)
- Grated bottle gourd (dudhi/lauki)
- Cooked rice
- Lime juice
- Oil
- Sugar
- Salt
- Red chili powder
- Turmeric powder
- Asafoetida (hing)
For the Tempering
- Oil
- Mustard seeds
- Cumin seeds
- Sesame seeds
- Asafoetida
- Curry leaves
How to Make Dudhi na Muthiya
Step 1: Prepare the Dough
In a large bowl, combine whole wheat flour, chickpea flour, semolina, sugar, salt, turmeric, red chili powder, and asafoetida.
Add the grated bottle gourd, cooked rice, lime juice, and oil. Mix everything together until a soft dough-like batter forms. The moisture from the bottle gourd should be enough, so avoid adding extra water unless absolutely necessary.
Step 2: Steam
Grease a dhokla tray with oil and spread the mixture evenly.
Steam for about 25 minutes or until a toothpick inserted in the center comes out clean.
Allow it to cool slightly before cutting into bite-sized pieces.
Step 3: Temper and Crisp
Heat oil in a wide pan.
Add mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves.
Once they begin to splutter, add the steamed muthiya pieces.
Cook on medium heat until all sides become golden brown and crispy.
Garnish with fresh cilantro and serve warm.
Serving Suggestions
- Serve with hot masala chai for a comforting breakfast or evening snack.
- Pair with fresh chaas (buttermilk) for a light and satisfying lunch.
- Enjoy with green chutney, garlic chutney, or sweet date-tamarind chutney.
- Add a bowl of yogurt on the side for a complete and balanced meal.
- Pack them in lunch boxes—they stay delicious even after cooling.
Expert Tips
- Do not squeeze the bottle gourd. Its natural moisture keeps the muthiya soft and prevents the dough from becoming dry.
- Use cooked rice. Rice gives the muthiya a softer texture and helps them stay moist.
- Avoid adding extra water. Mix everything first since the dudhi releases plenty of moisture.
- Let them cool before slicing. This helps the pieces hold their shape without breaking.
- Pan-fry on medium heat. Slow cooking creates an evenly crispy exterior without burning the tempering.
- Use a wide pan. This allows the muthiya to crisp evenly instead of steaming.
- Store leftovers in the refrigerator for up to 3 days and reheat them in a pan for the best texture.
- Freeze after steaming. Steam, cool completely, freeze the pieces, and pan-fry directly from frozen whenever needed.
These Dudhi na Muthiya are the perfect combination of healthy, comforting, and flavorful. With their crispy edges, soft center, and classic Gujarati flavors, they’re a recipe you’ll find yourself making again and again.
Dudhi na Muthiya | Bottlegourd Muthia | Gujarati Muthiya
Ingredients
- 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
Instructions
- 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
Click here for the recipe for Rasiya Muthiya
I used Instant Pot to steam it click here
Amazing recipe
Thank you
Thank you so much