Doodhi Muthiya
Soft, savory Gujarati dumplings made with grated bottle gourd, whole wheat flour, and besan, then steamed and lightly tempered. They make a satisfying snack or side with tea, green chutney, or plain yogurt.
For 12 servings
- prep · ~5 min
Prepare the bottle gourd.
1.Peel and grate the bottle gourd.2.Squeeze it lightly to remove excess water, but keep it moist.3.Set the grated bottle gourd aside for the dough.TIPDo not squeeze the bottle gourd completely dry or the muthiya can turn dense. - knead · ~8 min
Make the muthiya dough.
1.In a wide bowl, add whole wheat flour, chickpea flour, semolina, grated bottle gourd, ginger, green chili, cilantro, turmeric powder, red chili powder, coriander powder, cumin seeds, asafoetida, sugar, lemon juice, 1 tablespoon oil, salt, and fruit salt.2.Mix well and gather into a soft dough.3.Add up to 2 tablespoons water only if the dough feels too dry.4.Divide the dough into 3 equal portions and shape each into a log.TIPKeep the dough soft but firm enough to hold shape so the logs steam evenly. - steam · ~18 min
Steam the muthiya logs.
Place the logs in a greased steamer plate with a little space between them. Steam on medium heat until firm and cooked through, 15 to 18 minutes. Cool slightly before slicing.
TIPInsert a knife into the center; if it comes out clean, the muthiya are done. - prep · ~3 min
Slice the steamed muthiya.
When the logs are warm, cut them into thick slices so they do not crumble.
- temper · ~3 min
Make the tempering.
1.Heat 2 teaspoons oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves and cook for a few seconds.4.Add the sliced muthiya and toss gently to coat.TIPTurn the slices gently so they stay intact and get evenly coated with the tempering. - saute · ~3 min
Lightly cook the slices.
Cook for 2 to 3 minutes, turning once or twice, until the edges are lightly golden and the tempering smells fragrant.
- serve
Serve the doodhi muthiya warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated doodhi only lightly; too much moisture makes sticky dough, but too little makes the muthiya heavy.
- 2Mix in the fruit salt at the very end and steam immediately so the logs rise and stay soft.
- 3Grease the steamer plate well and leave space between logs so steam can circulate evenly.
- 4Let the steamed logs cool just until warm before slicing; hot logs tend to crumble.
- 5Use a gentle folding motion while tempering so the slices stay intact and don't break in the pan.
- 6If making ahead, steam and cool the logs first, then slice and temper just before serving for the best texture.
Adapt it for your goals.
Low-oil
Skip the final pan-cooking and just spoon the mustard, sesame, and curry leaf tempering over freshly steamed slices.
spicierSpicier
Add extra green chili or a little more red chili powder if you want a sharper, snack-style heat.
no semolinaNo-semolina
Omit the semolina for a softer texture; useful if you do not keep rava on hand.
pan crispedPan-crisped
After tempering, cook the slices a little longer on both sides for a crisp exterior and firmer bite.
Why this is on our healthy list.
Vegetable-forward snack
Bottle gourd adds bulk and moisture, helping turn these muthiya into a more balanced savory snack.
Includes plant protein
Chickpea flour contributes plant-based protein and makes the dumplings more satisfying than plain flour snacks.
Better fiber mix
Whole wheat flour, besan, bottle gourd, and sesame seeds together provide more fiber than many refined-flour fried snacks.
Frequently asked questions
This usually happens if the doodhi was squeezed too dry, the dough was too stiff, or the fruit salt sat too long before steaming.
