Lauki Muthia, Bottlegourd Muthia, or Doodhi Muthia Recipe is a healthy and popular vegan snack belonging to the Gujarati cuisine which is served with green chutney.
Doodhi Na Muthia is made with grated bottle gourd, whole wheat flour, besan, semolina, and spiced with green chilies, ginger, and turmeric. The dough is then shaped using fist into rolls then steamed. After that tempering of ghee, mustard seeds, sesame seeds, curry leaves, etc are added to make it more delicious.
Ingredients like fennel, green chilies, and fresh coriander leaves give the muthias a zesty flavor while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Unlike any other Gujarati snacks, it is considered to be filling and also healthy as it is steamed and not deep-fried.
It is a great way to use lauki if you don’t want to make Lauki Kofta Curry or any other dish. Most of the children are reluctant to eat lauki (Bottle gourd) if given in the form of sabzis. This Doodhi muthia is a very healthy alternative, wherein we can hide it well with other nutritious ingredients.
Serve this as a snack during tea time, picnics, road trips, and even pack it up for your kid’s lunchboxes. Enjoy your evenings with delicious and easy to make Muthia. You can pair this delicious recipe with green chutney.
To make Doodhi Muthia at home follow the detailed step by step recipe posted below.
Do try other similar recipes :
- Lauki Kofta Curry
- Lauki Raita
- Lauki Chana Dal
- Mango Shrikhand
- Gujarati kadhi
- Methi paratha (Thepla)
- Beetroot Paratha (Thepla)
- Palak Thepla
- Sabudana Vada
- Mini Uttapam
- Instant Rava Uttapam
- Bread Uttapam
- Veg Sizzler
- Baby Corn Manchurian
- Air Fried Stuffed Mushrooms
Preparation Time: 10mins ∏ Cooking Time: 30mins ∏ Servings: 3-4 persons
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Doodhi Muthia:
Step1: Peel the skin of the bottle gourd and grate it. Keep it on a strainer for 10 minutes or press it between palm to remove excess water.
Step2: Squeeze the excess water out of the grated bottle gourd/doodhi and keep it aside. (Do not discard water)
Step3: In a large mixing bowl add 1/2 cup whole wheat flour, 1/2 cup besan, 1/2 cup sooji, 1/2 teaspoon turmeric powder, 1 teaspoon coriander & cumin seed powder, 1 teaspoon sugar, 1/2 teaspoon fennel powder, 1/2 teaspoon Kashmiri red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon hing, 1/4 teaspoon baking soda and salt to taste. Mix well.
Step4: Then add grated squeezed lauki/doodhi along with 1 teaspoon oil, 1 teaspoon lemon juice, 1 teaspoon ginger paste, 2-3 green chilies and coriander leaves. Mix everything well.
Step5: Knead it to a nice and soft dough. Use reserved water from lauki if required. If the dough feels sticky you may add little flour and adjust the consistency.
Step6: Prepare the steamer. Add about an inch of water and let it come to a boil. Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.
Step7: Apply oil to your palm and divide the dough into three or four equal portions. Shape each portion into a cylindrical roll approximately 5 inches long and 1 inch in diameter.
Step8: Arrange 2 rolls on a greased sieve. Make sure the water is not touching the steamer tray also there should be enough water for steaming.
Step9: Close the lid and steam for 20 -25 minutes.
Step10: To check insert toothpick and it should come out clean. If the dough sticks to the toothpick then you need to steam for additional 3-4 minutes.
Step11: Similarly steam the remaining rolls.
Step12: Once done, keep them aside to cool completely for around 10-12 minutes. Then cut each roll into half-inch thick slices and keep aside.
Step13: Heat a large skillet or pan over a low-medium flame. When the pan is hot, add the ghee/oil. Once the ghee is shimmering, add cumin seeds, black mustard seeds, sesame seeds, a pinch of asafoetida. Reduce the heat to low and cook until seeds pop for one minute. Then add dry red chili and curry leaves, saute for 1-2 minutes.
Step14: Sprinkle some salt and red chili powder. This is an optional step but it will add extra spice to the muthia.
Step15: Add the muthia pieces, arrange them in a single layer and cook on a low-medium flame till the bottom layer becomes crispy, it will take around 3-4 minutes. Keep checking in between.
Step16: Using a spoon, flip each piece upside down and fry them for additional 3-4 minutes till they become brown and crispy.
Step17: Once done turn off the flame. Finally, garnish with fresh coriander leaves.
Step18: Serve the mouth-watering steamed Doodhi Muthia with hot tea and enjoy the evening snack.
- While making dough do not add water at the beginning, mix the dough well with the grated lauki then add strained water from lauki if required.
- Depending on the exact ingredients used, you may need more or less water to make this dough.
- Adjust spices and chili as required. If making for kids then totally skip it.
- Once the muthia roll is steamed, let them cooled completely before cutting them in pieces to avoid breaking them in parts.