Doodhi Muthiya Recipe (Gujarati Doodhi Muthia)
Tarla Dalal
• Updated : Jan 10, 2026
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.
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
46 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
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)
- 8 curry leaves (kadi patta)
- 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.
What is Doodhi Muthia ( Gujarati Recipe) made of ?
See image of list of ingredients to Doodhi Muthia ( Gujarati Recipe).
Doodhi Muthiya Recipe (Gujarati Doodhi Muthia) Video by Tarla Dalal
Doodhi Muthia ( Gujarati Recipe) recipe with step by step photos
-
-
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.
-
Take 1/4 cup grated onions and squeeze out the water. Discard the water.
-
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.
-
Add 1/2 cup whole wheat flour (gehun ka atta). My grandmother adds a little bajra and jowar flour to this.
-
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.
-
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.
-
Then add 2 tsp ginger-green-chilli paste to add some spice to the muthias. See how to make ginger-green-chilli paste.
-
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.
-
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.
-
Add 1 tsp fennel seeds.
-
Add 1 tsp lemon juice, a tangy taste enhancer.
-
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.
-
Add 2 tbsp chopped coriander (dhania). Coriander also has a pleasant aroma that enhances the overall flavor and appeal of muthia.
-
Add 2 pinches of baking soda also known as soda-bi-carb. It aids in making the muthias soft.
-
Add 3/4 tsp asafoetida (hing). It acts as a digestive aid.
-
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.
-
Add 1 tsp of oil.
-
If required add a little of the doodhi water or water to the dough.
-
Mix well with your hands to make a soft dough. Traditionally recipe does not require water. This is the perfect consistency.
-
Divide the dough into 4.
-
-
-
To steam doodhi muthiya add water in a steamer and put to boil.
-
Grease the steamer plate with oil using a brush.
-
Roll the 4 pieces of muthia dough into long, cylindrical shape.
-
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.
-
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.
-
Open the lid and remove the steamed muthias. The steamed steamed lauki muthia are ready. Steaming makes these muthiyas a healthy snack to munch upon!
-
Cool the doodhi muthiya and cut into slices.It is very important to cool them or else, they will break on slicing.
-
-
-
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.
-
Add the 1/2 tsp mustard seeds ( rai / sarson).
-
When the mustard seeds crackle add the 1 tsp sesame seeds (til). Til gives a nice bite and nutty flavor.
-
Add a pinch of asafoetida (hing).
-
Add 8 curry leaves (kadi patta).
-
Saute on medium heat for. 10 to 20 seconds.
-
To this tempering add the cut muthias pieces.
-
Sauté on a medium flame for 5 minutes or till they turn light brown in colour and crisp.
-
Serve the doodhi muthias with green chutney. They taste good even when they are cold, so you can pack them in dabba.
-
- What is Doodhi Muthia?
Doodhi Muthia is a Gujarati steamed snack made from grated bottle gourd (doodhi/lauki) mixed with flours and spices, shaped into cylinders, steamed and then lightly sautéed with tempering. - What are the main ingredients used?
Key ingredients include grated bottle gourd, whole wheat flour, semolina (rava/sooji), besan (gram flour), ginger-green chilli paste, spices, and tempering of mustard and sesame seeds. - How do you prepare the dough for Doodhi Muthia?
Mix grated and squeezed doodhi with the flours, paste, spices, lemon juice, sugar, coriander, baking soda and oil to form a soft dough. Traditionally, the water from doodhi is enough add extra water only if required. - How long do you steam the muthias?
Arrange shaped rolls in a steamer and steam for about 20 minutes until they are cooked through. - What is tempering and is it necessary?
Tempering is sautéing the steamed muthias with mustard seeds, sesame seeds, curry leaves and a pinch of asafoetida in oil it adds flavour and slight crispiness and is a signature part of the dish. - Can I skip any vegetables?
Onions are optional. You can omit them or substitute with grated cabbage or carrots to vary flavour and nutrition. - What chutney or dip goes well with it?
Doodhi Muthia is typically served with green chutney a fresh coriander or mint based chutney pairs best. - Can I make it healthier?
Yes skipping semolina and increasing whole wheat flour will reduce carbs; steaming keeps it low in fats. - How many muthias does this recipe make?
The recipe yields about 45 pieces, depending on shaping size. - Can muthias be made ahead or used for lunchboxes?
Yes they taste good even when cold and can be packed in lunchboxes or eaten as snacks.
If you liked this Doodhi Muthiya Recipe then also check out other recipes like:
1. Choose Fresh Bottle Gourd
Use a fresh, young bottle gourd (doodhi / lauki). It should be tender and not too fibrous, which makes the muthias soft and flavorful.
2. Squeeze Out Excess Moisture
After grating the bottle gourd (and onions if using), squeeze out excess water thoroughly. This prevents a soggy dough and ensures better texture.
3. Add Optional Vegetables for Variety
You can add grated cabbage or carrot in place of or along with onion for extra nutrition and color. This also adds subtle sweetness and texture.
4. Balance Sweet-Sour Flavors
Don’t skip the sugar and lemon juice they give doodhi muthia its signature sweet-and-sour Gujarati taste. Adjust quantities to your preference.
5. Use Baking Soda Sparingly
A pinch of baking soda (soda-bi-carb) helps make the muthias soft and light after steaming. Be careful not to add too much, or the texture may become too airy.
6. Avoid Extra Water in Dough
Traditionally, no extra water is added rely on moisture from the vegetables. Only add small amounts if the dough feels dry. This keeps the muthias moist without being sticky.
7. Ensure Even Steaming
Arrange the shaped cylinders on the steamer with space between them, so they don’t touch or stick together while steaming. This helps them cook evenly.
8. Cool Before Slicing
After steaming, cool the muthias slightly before slicing. Cutting them while hot may cause them to break or crumble.
9. Don’t Skip Tempering
The tempering with mustard seeds, sesame seeds, curry leaves, and hing adds a delicious crunch and aroma it elevates steamed muthia from plain to flavorful.
10. Serve with Chutney or Tea
Traditionally served with green chutney and enjoyed with a cup of tea, doodhi muthia makes a great snack or starter.
Nutrient values (Abbrv)per plate
| Energy | 19 Calories |
| Protein | 0.6 g |
| Carbohydrates | 3.2 g |
| Fiber | 0.5 g |
| Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Click here to view Calories for Doodhi Muthia ( Gujarati Recipe)
The Nutrient info is complete
Mrunalini Raval
June 24, 2021, 7:26 a.m.
Niharika
March 31, 2021, 5:58 p.m.
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 31, 2021, 5:58 p.m.
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.
Eat to live
Feb. 10, 2021, 3:38 p.m.
Tasty recipe.
Jyoti
Nov. 25, 2020, 11:46 a.m.
Tarla Dalal
Nov. 25, 2020, 11:46 a.m.
Jyoti, glad you liked the doodhi muhtia recipe. Thanks for the feedback.
Urmila Shah
Nov. 23, 2020, 11:01 a.m.
This recipe is loved by all. Just wanted to know how long can the muthiya last without refrigeration...
Suchi
Oct. 30, 2020, 9:25 a.m.
I tried it and added all types of flour I had like bajra ,jowar and rava ...it came out really good
Tarla Dalal
Oct. 30, 2020, 9:25 a.m.
Thank you for your feedback. Happy cooking.!
Shweta
May 14, 2020, 4:22 p.m.
I tried this recipe but my muthiyas became hard, could you pls. tell me why it became hard
Tarla Dalal
May 14, 2020, 4:22 p.m.
Hi Shweta, At times when more water is added then they turn hard.
Bharathi
May 1, 2020, 8:45 a.m.
Can we steam it at night and then keep it in fridge. And then fry it in the morning for breakfast
Tarla Dalal
May 1, 2020, 8:45 a.m.
Yes, thaw it for 15 to 20 minutes at least and then deep-fry.
Rupa Bhatt
April 6, 2020, 3:33 p.m.
Just too good a recipe. Very very tasty and yummy.
Tarla Dalal
April 6, 2020, 3:33 p.m.
Thank you for your feedback. Happy cooking.!
Foodie #618438
Jan. 13, 2019, 2:12 p.m.
Bobby Patel
July 10, 2018, 10:16 p.m.
Hiral
April 2, 2018, 10:21 a.m.
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
Foodie #690099
July 24, 2017, 8:37 a.m.
Foodie #690099
July 24, 2017, 8:36 a.m.
Niki
Nov. 8, 2016, 12:44 p.m.
Awesome receipe. Yummy I liked it very much
Ridhima Seksaria
Sept. 9, 2016, 1:06 a.m.
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
Sept. 9, 2016, 1:06 a.m.
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..
Preeti
Sept. 3, 2016, 5:13 a.m.
I just love this recipe. Whenever iam very hungry make this for dinner. It''s healthy and can eat it without guilt.
Tarla Dalal
Sept. 3, 2016, 5:13 a.m.
Hi Preeti. We are delighted you loved the Doodhi Muthia recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Akshatha kamath
Aug. 29, 2016, 11:58 a.m.
I tried this recipe n totally loved it
Tarla Dalal
Aug. 29, 2016, 11:58 a.m.
Thanks Akshatha. We are delighted you loved the Muthia recipe. Please keep posting your thoughts and feedback.
Anita
May 22, 2016, 8:36 a.m.
Can you tell me how many grams i cup is please.
Sima Mahesh Malhotra
May 21, 2016, 6:03 p.m.
I liked the way of explanation. It helped me very much.
Govind Rathod
May 8, 2016, 11:59 a.m.
Tarla Dalal
May 8, 2016, 11:59 a.m.
Govind, glad you liked the doodhi muhtia recipe. Thanks for the feedback.
Nidhi Mathur
April 29, 2016, 2:58 p.m.
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.
Shiraz S K
April 18, 2016, 3:29 p.m.
Yes tried n thanks Enjoyed making n eating Delicious yummy healthy snacks to munch on
Tarla Dalal
April 18, 2016, 3:29 p.m.
Hi Shiraz, Delighted to know you liked the recipe. Do keep trying more recipes and give us your feedback. Happy Cooking!
Sumit
March 29, 2016, 9:17 p.m.
?????? ?????? ???? ??? ??? ?? ?????? ?? ?????? ?? ??? ???? ??????? ???? ?????? ?????????? ?? ??????? ?????? ??? ????? ???? ?? ?????? ?? ??? ????, ????? ?? ??? ?? ???? ?? ?????? ???? ??? ??? ?????, ???? ?? ????? ?? ??? ?? ???? ?????? ?? ???? ????? ????? ???? ???? ???? ??? ???? ?? ???? ??????
Sima Mahesh Malhotra
March 8, 2016, 11:04 a.m.
Relished a lot to. Really a mouth watering dish
Deepa Mehta
Feb. 5, 2016, 4:35 p.m.
Can we use coarse wheat floor instead of regular wheat floor and rava mixture. Plz give me exact proportion of floors.
urvi
Dec. 31, 2015, 4:48 p.m.
i tried muthias for the first tym.. n dey wer jst awesome ... i didnt use fennel seeds but still taste was gud
Tarla Dalal
Dec. 31, 2015, 4:48 p.m.
Hi Urvi, We are very glad you loved the recipe, do try other recipes and let us know how they turned out...Happy Cooking !!
Foodie #600614
Nov. 16, 2015, 2:42 p.m.
Akash sachan
Sept. 2, 2015, 9:44 a.m.
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
Sept. 2, 2015, 9:44 a.m.
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..
Foodie #647265
Aug. 30, 2015, 12:43 p.m.
Very easy and tasty. Family loved it :)
Tarla Dalal
Aug. 30, 2015, 12:43 p.m.
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.
rajendra naik
Feb. 21, 2015, 11:06 a.m.
Laay Bhari.
Madhu
Jan. 30, 2015, 12:21 a.m.
Tasty and healthy. Different version. Diabetic friendly.
Sushma Tyagi
Oct. 28, 2014, 12:34 p.m.
Sarika
Jan. 24, 2014, 11:18 p.m.
Dhara
Jan. 1, 2014, 1:09 p.m.
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
Jan. 1, 2014, 1:09 p.m.
Hi Dhara, Happy to know you have liked the recipe. Do keep trying more recipes and give us your feedback.
Hetal Momay
Dec. 20, 2012, 12:12 p.m.
left over rice or soaked n squeezed poha can also be added for softness
Tarla Dalal
Dec. 20, 2012, 12:12 p.m.
Hi Hetal, Thank you for your suggestion.
shraddha
Aug. 16, 2011, 9:52 a.m.
Very easy and so tasty. I love it.
Tarla Dalal
Aug. 16, 2011, 9:52 a.m.
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.
Pavani
Nov. 24, 2010, 11:27 p.m.
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
Nov. 24, 2010, 11:27 p.m.
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 !!
