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Dudhi na muthia is an all-time favorite popular Gujarati snack. It is made with basic ingredients like grated dudhi (lauki), a combination of flour, and regular spices. In this recipe, I share different masala techniques and also the correct ingredient proportions, which help in making soft and tasty Gujarati muthia every time. It has a great shelf life, allowing you to make and store it in the fridge. This muthia 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 give it a try!
The key to making soft dudhi na muthia at home are
- Firstly, I made muthia with grated dudhi, coarse wheat flour, and besan. The addition of slightly coarse flour into the dough absorbs water from vegetables, making it softer. Instead of coarse wheat flour, you can use a combination of regular wheat flour and rava. Proportion of flour and vegetables should be equal in muthia dough.
- Secondly, once all the ingredients are combined, they have to be kneaded into a soft dough that should not be tight. Also, while kneading, do not add more water, as the water in dudhi is sufficient to form the dough.
- Lastly, steam the muthia for 12-15 minutes on high-medium flame. Do not over-steam the muthia, as it will become hard. Also, muthia tastes great when coated with tempering and served hot.
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Recipe video
Dudhi na muthiya | Gujarati doodhi muthia | lauki muthia
Ingredients
For dudhi na muthia
- 2 cups grated dudhi - lauki
- 1 cup coriander leaves
- ¼ cup curd
- 2 tbsp oil
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Pinch of hing
- ½ tsp ajwain
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp sesame seeds
- 1 tbsp sugar
- ¼ tsp baking soda
- 1 tsp lemon juice
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 +3/4 cup coarse wheat flour
- ¼ cup gram flour - besan
For tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 8-10 Curry leaves
- 2 chopped green chilli
- 2-3 tbsp water
Instructions
- In a mixing bowl, add ¼ cup curd and 2 tbsp oil. mix well and add ½ tsp turmeric powder, salt, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, pinch of hing, ½ tsp ajwain, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp sesame seeds, 1 tbsp sugar, ¼ tsp baking soda and 1 tsp lemon juice. Mix well.
- Now add 2 cup grated dudhi (lauki), 1 cup coriander leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tsp garlic paste, 1+3/4 cup coarse wheat flour and ¼ cup besan. Mix well and knead soft dough.
- Now grease your palms and take some of mixture and shape into cylinders.
- Boil water in a steamer. Grease the steamer plate well with oil. Then place roll on the steamer plate.
- Leave some gap in between the rolls, so that it cooks properly.
- Close lid and steam for approx 12-15 minutes on high-medium heat.
- After 15 minutes, open the lid and with insert the knife in muthiya, if- it comes out clean than 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 1 tsp mustard seeds, 1 tsp cumin seeds, 1tbsp sesame seeds, 10-12 curry leaves and 2 chopped green chilli and sauté for 2 minutes.
- Add 2-3 tbsp water and mix well. Add water into tempering steam is generate.
- Add muthia pieces and mix well with tempering.
- Cover and cook for 2-3 minutes.
- Garnish with coriander leaves and serve hot.
Notes
- Yogurt and oil contribute to the softness of muthiya.
- The proportion of flour should be equal to that of vegetables.
- Coarse wheat flour absorbs moisture in the dudhi and imparts softness to muthiya.
- You can use regular wheat flour and rava instead of coarse wheat flour.
- Besan enhances the taste of muthiya, but do not increase its quantity.
- Knead a soft dough for muthiya.
- Steam muthiya on high flame for 15 minutes.
- The addition of water to the tempering gives softness to the prepared muthiya.
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