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Dudhi methi na muthia | soft and tasty doodhi methi muthiya | Gujarati muthiya

Dudhi methi na muthia is a popular Gujarati snack made with vegetables, flour and regular spices. Traditionally muthiya dough is made with coarse wheat flour and besan, but in this recipe I share special muthiya flour which is prepared from rice-dal powder. It is multipurpose flour, which is used to prepare muthiya, khatta dhokla and handva. Also without making muthia roll, I share a quick and easy method to steam muthiya. It is very tasty and serves as a tea time snack, for breakfast or even as a light dinner along with Green Chutney and masala chai. do try this!

The key to making soft dudhi methi na muthiya at home are
  • Firstly, for muthiya flour use a small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of two dals should be equal to rice.
  • Muthiya flour is multipurpose and is also used to prepare Gujarati khatta dhokla or handva also. you can store this flour in an air-tight container for upto 6 months in the refrigerator.
  • In this recipe, I made muthiya batter which is thick and spreads consistency. Do not add more water while making batter.
  • Steam muthiya 12-15 min on high-medium flame. Do not oversteam muthiya otherwise it will become hard.
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Recipe Video

Dudhi methi na muthia | soft and tasty doodhi methi muthiya | Gujarati muthiya

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For muthiya flour

  • 1 cup small grain rice
  • ½ cup chana dal
  • ½ cup urad dal

For green paste

  • 2 green chilli
  • 1 inch ginger
  • 3 garlic cloves

For muthiya batter

  • 200 grm or ½ cup grated dudhi/lauki
  • ½ cup chopped methi leaves
  • ¼ cup coriander leaves
  • Grinded green paste
  • 2 tbsp curd
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp oil
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • 1 cup muthiya flour
  • ¼ cup water

For tempering

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp white sesame seeds
  • 8-10 Curry leaves
  • 2 chopped green chilli
  • 2-3 tbsp water
  • 1 tsp sugar


Making muthiya flour

  • In a mixture jar, add rice, chana dal, and urad dal. Grind it into a coarse powder.
  • Add flour into an air-tight container and store for upto 6 months into refrigerator.

Making dudhi methi an muthiya

  • In a mortal-pestal, add green chili, ginger, and garlic cloves. Crush it and keep it aside.
  • Grate the dudhi and collect it in a big bowl.
  • Then add methi leaves, coriander leaves, green paste, curd, hing, turmeric powder, salt, cumin seeds, fennel seeds, oil, sugar, baking soda, and lemon juice. Mix well.
  • Now add 1 cup of muthiya flour and mix well.
  • Add water gradually and make thick and spreading consistency of the batter. do not add more water to batter.
  • Boil water in a steamer. Grease the steamer plate well with oil. Spread batter on the steamer plate.
  • Place a plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
  • After 12 minutes, open the lid and with insert the knife in muthiya, if it comes out clean then the muthiya is properly steamed.
  • Let it cool down for 10 minutes and cut it into pieces.
  • Serve steam muthia with oil and pickle masala.
  • Or For tempering, heat oil in a pan, add hing, mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
  • Then add muthiya pieces and stir fry for 2-3 minutes.
  • serve hot with chutney or tomato sauce.


For muthiya flour
  • urad dal gives softness and fluffiness to muthiya.
  • quantity of two dal should be equal to rice.
  • grind rice and dal mixture into a coarse powder.
For dudhi methi muthiya
  • proportion of grated lauki and chopped methi leaves should be equal.
  • muthiya batter should be thick and spreading consistency. Do not add more water to the batter.
  • steam muthiya on high-medium flame for 12-15 minutes.
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