Doodhi Muthia
Savory steamed and pan-fried dumplings from Gujarat, made with grated bottle gourd and a blend of flours. They're soft on the inside, crisp on the outside, and bursting with flavor.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Muthia Dough
- b.In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, gram flour, and semolina.
- c.Add yogurt, grated ginger, chopped green chilies, 2 tablespoons of oil, sugar, and lemon juice.
- d.Add the dry spices: turmeric powder, red chili powder, coriander-cumin powder, asafoetida, salt, and baking soda (if using).
- e.Mix everything with your hands to form a soft, pliable dough. Do not add any extra water; the moisture from the bottle gourd is sufficient. The dough will be slightly sticky.
- 2
Step 2
- a.Shape and Steam the Muthia
- b.Bring 2-3 cups of water to a boil in a steamer or a large pot.
- c.Grease your hands with a little oil. Divide the dough into 4 equal portions.
- d.Roll each portion between your palms to form a cylindrical log, about 1.5 inches thick and 6 inches long.
- e.Place the logs on a greased steamer plate, ensuring there is space between them for even cooking.
- f.Steam on medium-high heat for 18-20 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
- 3
Step 3
- a.Cool and Slice
- b.Once steamed, carefully remove the logs from the steamer and place them on a plate or cutting board.
- c.Allow the logs to cool down completely for at least 20-30 minutes. This step is crucial to prevent them from crumbling while slicing.
- d.Once cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
- 4
Step 4
- a.Temper and Pan-Fry
- b.Heat the remaining 2 tablespoons of oil in a wide, non-stick pan or kadai over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the sesame seeds and curry leaves. Sauté for 30 seconds until fragrant.
- d.Carefully add the sliced muthia to the pan in a single layer.
- e.Toss gently to coat the muthia with the tempering. Pan-fry for 6-8 minutes, flipping occasionally, until they are golden brown and crisp on both sides.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Serve the Doodhi Muthia hot with green coriander chutney, mint chutney, or a cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not squeeze the water out of the grated bottle gourd; its natural moisture is essential for binding the dough.
- 2For softer and fluffier muthia, do not skip the baking soda.
- 3Ensure the muthia logs are completely cool before slicing to get clean, neat pieces.
- 4For an even crispier texture, pan-fry the muthia in two batches to avoid overcrowding the pan.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan to restore crispness.
Adapt it for your goals.
Vegetable Variation
Replace bottle gourd with grated cabbage, zucchini, or finely chopped fenugreek leaves (methi) or spinach. Adjust moisture as needed.
Healthier VersionHealthier Version
For a lower-oil version, skip the pan-frying step. Simply add the tempering over the steamed and sliced muthia and toss well.
Gluten FreeGluten-Free
Replace whole wheat flour and semolina with a mix of jowar (sorghum) flour and bajra (pearl millet) flour for a gluten-free alternative.
Why this is on our healthy list.
Rich in Dietary Fiber
Made with bottle gourd and whole grain flours, this dish is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good for Digestion
The combination of fiber and spices like asafoetida and ginger helps in promoting healthy digestion and preventing issues like bloating and indigestion.
Hydrating Properties
Bottle gourd has high water content (over 90%), which helps in keeping the body hydrated and cool, making this a great snack for warmer weather.
Frequently asked questions
Yes, Doodhi Muthia is a relatively healthy snack. It is rich in fiber from bottle gourd and whole grains, and it's primarily steamed, which is a healthy cooking method. The final pan-frying adds some oil, but it's still much healthier than deep-fried snacks.